Instant Pot Breakfast Cobbler Food

INSTANT-POT BREAKFAST COBBLER

Instant-Pot Breakfast Cobbler image

This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!

Provided by Jennifer Robins

Categories Instant Pot Pressure Cooker Cobbler/Crumble Breakfast Apple Paleo Pecan Coconut Pear Plum Seed Quick & Easy Quick and Healthy

Yield Serves 2

Number Of Ingredients 10

Ingredients

1 pear, diced
1 apple, diced
1 plum, diced
2 tbsp (30 ml) local honey
3 tbsp (45 ml) coconut oil
1/2 tsp ground cinnamon
1/4 cup (19 g) unsweetened shredded coconut
1/4 cup (30 g) pecan pieces
2 tbsp (20 g) sunflower seeds (salted and roasted will work)
Optional garnish: Coconut whipped cream

Steps:

Place your cut fruit into the stainless steel bowl of your Instant Pot. Spoon in the honey and coconut oil, sprinkle the cinnamon, secure the lid and close off the pressure valve. Press the Steam button; the display will read 10 minutes. Allow the fruit to cook, and quick-release the pressure once the cooking cycle has completed. Remove the lid once safe to do so and transfer the cooked fruit with a slotted spoon or skimmer into a serving bowl. Now place the coconut, pecans, and sunflower seeds into the residual liquid and press the Sauté button. Allow the contents to cook, shifting them regularly so they do not burn. Once they are nicely browned and toasted, about 5 minutes or so, remove them and top your cooked fruit. Serve warm and topped with coconut whipped cream if desired.

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

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