Instant Pot Breakfast Potatoes Recipes

INSTANT POT BREAKFAST POTATOES

Steps:

• In a small bowl combine the seasonings and set aside.
• Dice the potatoes into evenly sized cubes. Dry the cubed potatoes with a kitchen/paper towels to remove excess moisture.
• Add the potatoes and oil to the IP and press the sauté feature.
• Sauté the potatoes just until they begin to change texture (about 5 minutes). The potatoes may stick so be sure to frequently stir them. Don't worry, any sticking will come up after pressure cooking and add extra flavor to the potatoes.
• Halfway through cooking mix-in the seasonings.
• Once the potatoes have started to change texture, press the cancel button on the IP. You don't want to over sauté them since they will be pressure cooked as well.
• Pour in the water or broth, but don't mix.
• Secure the lid and make sure the steam vent is sealed. Set the IP to low pressure for 1 minute.
• Once done, carefully, quick release the steam vent. The potatoes may be undercooked, but they will fully cook when reheated in the skillet.
• Gently mix the potatoes to prevent mashing while scraping up any browning on the bottom of the pot.
• Let cool, then refrigerate for the next morning, or at least 2 hours.
• Remove the chilled potatoes from the fridge.
• Add the oil, onions and bell peppers to a large non-stick frypan. Sauté over medium heat, until the veggies have softened. About 7-10 minutes.
• Remove the veggies from the pan and set aside.
• Now add the potatoes to the pan and sauté for 10-15 minutes or until they are browned and crisp.
• Add the veggies back to the pan with the potatoes and stir.
• Serve immediately.

INSTANT POT® BAKED IDAHO® POTATOES

Steps:

• Add water to the bottom of an Instant Pot®) or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack.)
• Wash and dry potatoes. With a fork or sharp kitchen knife, pierce each potato 2 or 3 times.
• Rub each potato with a little oil (just enough to lightly coat) and salt generously.
• Place the potatoes in the steamer basket. Close and lock the lid. Set pressure cook setting to high. Set timer for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for best results, 10 to 40 minutes. Unlock and remove the lid.

AIR FRYER ROASTED POTATOES RECIPE

Steps:

• In a large bowl, toss potatoes with oil and all seasonings.
• Place potatoes in air fryer basket. Put the basket into the inner pot, place the air fryer lid on top.
• Set the temperature to 400 degrees for 10 minutes.
• Remove lid, shake basket and stir potatoes. Continue to cook potatoes until they are golden and tender (about 7-8 more minutes).
• Remove and top with additional salt and pepper if desired. Serve and enjoy!

INSTANT POT SAUSAGE & POTATO BREAKFAST CASSEROLE

Steps:

• Set a 6-quart or large Instant Pot to sauté on high. Once hot, add the oil, butter and sausage. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 minutes. Stir in the onion and potatoes and cook for another 2 minutes. Add the spinach, salt, pepper and crushed red pepper flakes, cooking until the spinach as wilted. Turn the machine off and transfer the mixture to a greased 7-inch round baking dish; set aside.
• Clean out the inner bowl and return to the Instant Pot. Insert a metal trivet or wire rack and pour in the water.
• In a large bowl, whisk together the eggs and milk until smooth. Pour into the baking dish over the sausage and vegetable mixture, stirring slightly to evenly incorporate. Sprinkle the top with the shredded cheese and place the dish in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes, and allow to natural release for 10 minutes before manually releasing any residual steam inside.
• Carefully open the lid, remove the baking dish and garnish with chives before serving.
• Note: You can brown the top of the casserole by placing under the broiler until golden brown before serving.