First, start by combining the cake mix, water, oil and egg in a mixing bowl. Whisk the ingredients together until fully combined. Spray the egg bite molds with non stick cooking spray. Use a small cookie scoop to fill the egg bite molds about 3/4 of the way full with the batter. Cover the egg bite molds with the silicone cover they came with or aluminum foil if you don’t have a cover. Add water to the instant pot. Check notes below for quantities. Place the egg bite molds on the trivet or on a sling if you have one and lower them into the instant pot.
Close the lid and cook on high pressure for 12 minutes. Allow for a 3 minute natural release once they finish cooking and then quick release any remaining pressure.
Open the lid and remove the donuts from the instant pot. Uncover and let them cool completely while still inside of the egg bite molds before trying to remove them.
Pour the white chocolate chips into a microwave safe bowl and microwave in 30 second intervals until fully melted, stirring in between each interval.
Remove the donut holes from the molds once they have fully cooled and top with the melted white chocolate and crushed candy cane. You may use a spoon for this or just dip them right into the white chocolate if you prefer.
Allow the donuts some time for the white chocolate to dry and serve once ready.
- For water quantities, use 1 cup for a 6 qt, 1.5 cups for an 8 qt and 2 cups for a 10 qt.
- Do not over fill the egg bite molds because the donuts will rise while being cooked in the instant pot.
- It is very important to wait until the donut holes have completely cooled before removing them from the molds otherwise they will break apart if still hot.
- Always read the instant pot manual before using.
Calories: 155kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 142mg | Potassium: 90mg | Fiber: 1g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg