1 cup pancake and waffle mix
1 large egg
1 tbsp vanilla extract
1 tbsp canola oil
2 tbsp rainbow sprinkles
Pour 1 cup water into the base of the Instant Pot. Place rack over water. Spray an Instant Pot-safe silicone egg mold with nonstick spray; set aside.
In a large bowl, whisk together pancake and waffle mix and protein powder. Whisk in milk, egg, vanilla, and canola oil. Batter will be lumpy. Gently fold in rainbow-colored jimmies until just combined. Do not over stir.
Fill each silicone egg well with 2 tablespoons batter. Cover securely with aluminum foil sprayed with nonstick spray. Repeat with remaining batter and silicone mold; wrap securely with foil. Place 2 Mason jar rings between silicone molds and place on top of each other.
Place lid on top of Instant Pot and cook at HIGH pressure for 7 minutes. Allow to stand for 5 more minutes naturally letting pressure escape. Move valve to release steam. Once pressure has reduced, carefully remove the lid. Cool pancake bites slightly on a wire cooling rack; remove from mold. Serve warm garnished with whipped cream, additional sprinkles, and pancake and waffle syrup, if desired.