Coat the inside of a silicone egg bite mold with non-stick spray
In a medium bowl, beat together cream cheese, sour cream and sugar and vanilla just until uniform. Do not overmix.
Add egg and vanilla and beat just until uniform. Do not overmix.
Spoon evenly into egg bite molds and top each with a cookie. Cover loosely with foil–do not seal.
Pour o 1 cup of water in the Instant Pot and insert the steam rack. Carefully lower the mold on to the steam rack, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
When the time is up, let the pressure naturally release (this will take 15-20 minutes).
Carefully remove the mold from the pot and refrigerate 4-6 hours.
Invert and pop the bites from the molds. Top with sprinkles or chocolate drizzle.
Recipe Notes
The MANUAL and PRESSURE COOK buttons are interchangeable.