Gather the ingredients.

Lightly grease the egg bites mold with a non-stick cooking spray.

Add the brown sugar and melted butter to a bowl and combine until smooth.

Add in the baking powder, salt, and cinnamon. Then, slowly stir in the milk.

Slowly add the flour and mix until a batter forms. Do not overmix. Mix just until no white streaks remain.

Spoon the churro batter into each mold cup until each one is about 3/4 full. Cover the mold with aluminum foil.

Add 1 cup of water to the Instant Pot.

Place the mold on top of a trivet, then lower it to the bottom of the Instant Pot. Secure the lid with the valve set to Sealing.

Select the Manual/Pressure Cook function and cook the churro bites for 12 minutes on High Pressure. Once the timer beeps, let the IP sit for 10 minutes, then set the valve to Venting.

Open the lid and lift out the mold. Remove the foil and cool for a few minutes for easier handling.

Place a plate on top of the mold, then flip it over to remove the churro bites. You can gently push a finger into each cup to help the churro bites pop out.

Stir together the granulated sugar and cinnamon.

Roll the Instant Pot churro bites in the sugar cinnamon mix while they're still warm to help the cinnamon sugar stick. Enjoy!