Instant Pot Breakfast Hash Recipes

INSTANT POT BREAKFAST HASH

Instant Pot Breakfast Hash image

With all of the delicious flavors from the peppers, onions, BACON, garlic, and potatoes, start your breakfast out right with our favorite Instant Pot Hash.

Provided by Steph

Number Of Ingredients 13

Ingredients

1 Tablespoon olive oil
1/2 pound bacon
1/2 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon paprika
salt and pepper to taste
1 pound baby yellow potatoes, halved
2/3 cup chicken broth
chopped parsley, for topping
Eggs, for topping

Steps:

Add oil to the Instant Pot, then press the SAUTE button. Add bacon, onion, and peppers to the Instant Pot and saute until vegetables are tender and bacon is cooked. Add garlic, cumin, and paprika and stir until combined and fragrant, about 1 minute.
Add potatoes to the Instant Pot, then pour chicken broth over top. Place the lid on top, then turn the vent to SEALING. PRESSURE COOK or MANUAL COOK on high for 8-10 minutes (depending how soft you like your potatoes), then quick release the pressure when timer is finished.
Remove lid and stir, then remove potatoes, peppers, and onions with a slotted spoon.
Portion into bowls and top each with a sprinkle of parsley and a fried egg.

Nutrition Facts : Servingsize 4 serving

INSTANT POT® BREAKFAST CASSEROLE

Instant Pot® Breakfast Casserole image

The fresh bounty of vegetables at my local farmers market was the inspiration for this breakfast dish. This recipe uses a set of stackable stainless steel insert pans which can be found on Amazon.

Provided by thedailygourmet

Categories Breakfast Eggs

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

4 slices bacon, chopped
½ cup chopped onion
1 ½ cups chopped spinach
4 eggs
1 cup shredded Swiss cheese
¾ cup half-and-half
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon lemon pepper
cooking spray

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.
Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot® liner.
Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.
Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 6.3 g, Cholesterol 237.5 mg, Fat 21.6 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 10.9 g, Sodium 517.8 mg, Sugar 1.8 g

PRESSURE-COOKER POT ROAST HASH

Pressure-Cooker Pot Roast Hash image

I love to cook a "Sunday style" pot roast for weeknights. Make it into pot roast hash for any day of the week. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 cup warm water (110° to 115°)
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 package (28 ounces) frozen O'Brien potatoes
EGGS:
2 tablespoons butter, divided
10 large eggs, divided use
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
Minced chives

Steps:

In a 6-qt. electric pressure cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to pressure cooker. Drizzle with Worcestershire sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove roast; when cool enough to handle, shred meat with 2 forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, transfer vegetables from pressure cooker to skillet; heat through. Discard cooking juices. , For eggs, heat 1 tablespoon butter over medium-high heat in another large skillet. Break 5 eggs, 1 at a time, into pan. Sprinkle with half the salt and pepper. Reduce heat to low. Cook until eggs reach desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.

Nutrition Facts : Calories 429 calories, Fat 24g fat (8g saturated fat), Cholesterol 281mg cholesterol, Sodium 15mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

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