Instant Pot Breakfast Casserole Food

INSTANT POT® BREAKFAST CASSEROLE

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.

THE BEST EVER INSTANT POT BREAKFAST CASSEROLE

Steps:

• In a large skillet, cook bacon until almost fully cooked. Meanwhile, whisk eggs and salt & pepper together in a large bowl.
• Grease a 6x4 cake pan (the one I have is linked above the recipe card) with butter or cooking spray. Add hash browns, cooked bacon, bell peppers, red onion, cheese and eggs, mixing to combine gently.
• Add water to bottom of Instant Pot then place trivet inside. Place cake pan on top of trivet inside Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
• Press the pressure cook button and set to high, then cook for 25 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 25 minutes.
• Allow the pressure to release naturally (about 10-15 minutes), then open the lid when pressure gauge has dropped and the lid opens easily. Let cool about 5-10 minutes.
• Remove cake pan with oven mitts and serve in slices. 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.