Instant Pot Glazed Cinnamon Bites are a little taste of heaven.  They are one of the best gluten free treats I have tasted!  These easy pressure cooker morsels loaded with cinnamon, and raisins if you like, are moist and delicious.

The egg bite molds produce the perfect size snack to pluck up quickly and devour in seconds.

With or without raisins these little bites of flavour will make it hard for you to eat just one!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start making these delicious little nuggets I  dumped brown sugar, melted margarine, cinnamon and almond milk into a large mixing bowl.

I used a wire whisk to beat the ingredients until they were well combined.

Then I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour that I had sifted and spooned into a measuring cup. I did this to make sure it stayed light and fluffy.

I followed the flour with some meringue powder, baking powder and a bit of salt.

Using the whisk again I beat the dry ingredients in until just combined.

Then I greased my silicone egg bite molds and started scooping in the batter.  I filled the first mold about 3/4 full.

After filling the first mold I added some raisins into the batter.  I love raisins but I know not everyone does.  I have two molds so I decided to do half and half.

After folding in the raisins I scooped out the batter filling the egg bite mold 3/4 full again.

If you only have one egg bite mold you can easily cut the recipe in half.

Then I covered the molds well with tinfoil that I had sprayed with cooking spray.

Next I poured 1 1/2 cups of water into my Instant Pot and placed my trivet inside.  I stacked my egg bite molds one on top of the other.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

I carefully lifted out the egg bite molds and immediately removed the tinfoil.

I allowed them to cool in the molds for about 10 minutes before flipping them out onto a plate to finish cooling.

While they were cooling I prepared the glaze of icing sugar and water.  I also prepared the cinnamon sugar topping.

Once cooled I rolled each cinnamon bite in the prepared glaze.

Then I covered them with the cinnamon sugar topping.

I set them on a plate to dry.

I would like to say that these Instant Pot Glazed Cinnamon Bites lasted a few days but I have to admit these gluten free goodies were devoured very quickly!!

Glazed Cinnamon Bites satisfied my craving for donuts.  I will be making these frequently because they are so easy to make as well as being exceptionally delicious!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some other “Bite” recipes you may enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Instant Pot Glazed Cinnamon Bites:

• 2/3 cup brown sugar
• 2/3 cup melted margarine
• 3 tsp ground cinnamon
• 1 cup almond milk
• 2 cups sifted Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 tbsp meringue powder
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup raisins (optional)
  After Baking:
• 3/4 cup icing sugar
• water to make glaze
• 1/2 cup granulted sugar
• 1 tsp ground cinnamon

How to Make Instant Pot Glazed Cinnamon Bites:

1. Spray two egg bite molds with cooking spray. Recipe can easily be cut in half if you only have one mold.
2. Dump the brown sugar, melted margarine, ground cinnamon and almond milk into a large mixing bowl.
3. Beat together with a wire whisk.
4. Sift the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and spoon it into a measuring cup. Pour into the mixing bowl.
5. Measure in the meringue powder, baking powder and salt. Whisk together just until combined.
6. Fill the first egg bite mold 3/4 full.
7. Add the raisins to the remaining batter if using.
8. Spoon the batter into the second egg bite mold. Fill 3/4 full.
9. Spray tinfoil with cooking spray and cover the molds well.
10. Pour 1 1/2 cups water into the Instant Pot.
11. Place the trivet in the Pot and stack the egg bite molds on top of it.
12. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.
13. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
14. Remove the lid and carefully lift out the egg bite molds.
15. Immediately remove the tinfoil.
16. Allow to cool in molds for about 10 minutes.
17. After 10 minutes invert onto plates to continue cooling.
18. When cooled mix together the icing sugar and some water to create a glaze.
19. Mix together the granulated sugar and ground cinnamon to create the topping.
20. Roll each Cinnamon Bite in the glaze and cover with the cinnamon sugar topping.
21. Place on a plate and allow to dry.
22. Serve and enjoy!