a 6 to 8-quart Instant Pot® multi-cooker; a silicone egg bites mold
Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed.
Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer’s guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
This recipe has been updated and may differ from what was originally published or broadcast.
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