Pressure Cooker Ham Cheddar Breakfast Casserole Food

PRESSURE-COOKER HAM & CHEDDAR BREAKFAST CASSEROLE

Steps:

• Whisk together eggs, milk, salt and pepper. Combine the potatoes, ham, onion and cheese; transfer to a greased 1-1/2-qt. baking dish; pour egg mixture over top. Cover dish with foil., Place trivet insert and 1 cup water into a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil into thirds, making a sling. Use the sling to lower dish onto trivet. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Let stand 10 minutes before serving.

INSTANT POT BREAKFAST CASSEROLE WITH HAM AND EGG

Steps:

• First, spray your cooking dish with non-stick spray
• In a large bowl, whisk eggs, onion powder, garlic powder, black pepper, and salt.
• Mix ham, hash browns, and 1/2 cheese into egg mixture until well combined.
• Next you'll pour the mixture into the prepared bowl.
• Top with remaining cheese.
• Pour water into the bottom of Instant Pot insert and place trivet into the pot.
• Place your casserole dish into Instant Pot and set on top of the trivet.
• Place the lid on the Instant Pot and set to seal.
• Set to manual for 15 minutes.
• Allow to NPR (natural pressure release) for 5 minutes.
• Remove from Instant Pot carefully (use silicone mitts if needed) and serve.
• If you'd like to brown the casserole a little, place it in your oven under broil for about 3 minutes to get a brown topping!

HAM & CHEDDAR BREAKFAST CASSEROLE

Steps:

• Whisk together first 4 ingredients. Place a third of the potatoes in a greased 5- or 6-qt. slow cooker; layer with a third of each of the following: ham, onion and cheese. Repeat layers twice. Pour egg mixture over top. Refrigerate, covered, overnight., Cook, covered, on low 4-5 hours, until casserole is set and edges begin to brown. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving.

INSTANT POT BREAKFAST CASSEROLE

Steps:

• Butter a 7" springform pan. It will prevent the egg mixture from sticking to it. Layer hashbrowns on the bottom of the pan. Add cheese (leave 1/4 cup for the topping) and leftover ham.
• Make sure the stainless steel insert is in your Instant Pot. Press the "saute" button, add oil to insert. Let it heat up. Add garlic, onions and peppers and saute for 2 minutes. Add one tablespoon of butter. Add mushrooms and saute until onions are translucent. Press "cancel/off" button. Spread sauteed veggies over ham layer. Wipe the IP insert clean or rinse with water. Make sure there are no bits of veggies stuck to the bottom. Add one cup of water and place trivet inside.
• In a mixing bowl, whisk eggs, half and half, salt and pepper. Pour mixture over vegetables. Sprinkle the remaining cheese over the top and gently press down.
• Place springform pan inside the Instant Pot, on the trivet. Close the lid, set the valve to "sealing" position (the newer IP models do it as soon as you close the lid). Press "manual" and set timer to 20 minutes. Make sure the IP is set to cook on high pressure. The Instant Pot will beep and will start coming to pressure. Once the time is up, let the IP release pressure naturally. Carefully remove the lid, remove the pan with casserole from IP. Run a knife around the edges. Let it cool for 10 minutes, then remove the side part of the pan.

INSTANT POT HAM

Steps:

• In separate bowl mix brown sugar, honey, apple cider vinegar, whole cloves, and 3/4 cup dole pineapple juice from the can. Set aside.In pressure cooker place fold two long sheets of foil together to form one skinny long piece that will make handles. Place with ends coming up to the top and folding over edge of instant pot. Place ham in pressure cooker and pour glaze on top, reserving 1 cup of the liquid. Top ham with remaining pineapple tidbits and 1 cup water. Seal and cook high 7 minutes. Quick release.

PRESSURE COOKER CHEESY HAM & BROCCOLI SOUP

Steps:

• Turn your electric pressure cooker to saute and add the butter to the inner pot.
• When the butter is melted, add the onion, garlic, ham, carrots, broccoli, seasoning salt, Paprika, black pepper, and chicken broth. Stir just until combined.
• Place the lid on the pressure cooker and lock in place. Turn the knob to seal and set to cook on high pressure for 5 minutes.
• When the cooking is complete, very carefully using oven mitts, turn the knob to vent. Allow all of the steam to release from the pot. When the pin has dropped and the pressure is released, open the lid.
• Remove 1 cup liquid from the pot. Whisk the flour into the liquid. Remove this flour slurry to the pot and stir until the soup is thickened a bit.
• Add the shredded cheese and milk and stir until all the cheese is melted and the soup is smooth.
• Serve immediately.