Instant Pot Breakfast Hash Recipe (2024)

Ready to rule breakfast? Well, that is exactly what this Instant Pot breakfast Hash does! With all of the delicious flavors from the peppers, onions, BACON, garlic, and of course potatoes, you will be starting breakfast out RIGHT.

You know the Snickers commercials where it says “You’re not you when you’re hungry”? Well, that’s me in the morning! I NEED to eat in the morning and even better if I can get the food FAST. Everyone knows that’s what an Instant Pot recipe is awesome for: making food fast!

Did I mention that you don’t have to use any other pans to make this delicious breakfast hash up? If you ask me that is AMAZING!

A few of my other favorite things to make in the Instant Pot for breakfast is our Instant Pot Snickerdoodle Bread, and our easy Instant Pot Oatmeal, and if you’re like me and will grab a boiled egg when you’re running low on time you need to check out our hard boiled eggs in the Instant Pot using the 5-5-5 method!

HERE IS EXACTLY WHAT YOU NEED TO MAKE THIS EASY BREAKFAST INSTANT POT RECIPE:

INGREDIENTS PRESSURE COOKER BREAKFAST HASH:

1. Olive oil
2. Bacon
3. Yellow onion
4. Red bell pepper
5. Green bell pepper
6. Minced garlic
7. Cumin
8. Paprika
9. Salt
10. Pepper
11. Baby yellow potatoes
12. Chicken broth
13. Fresh parsley
14. Eggs

Be sure when you’re cooking to not put the eggs in the Instant Pot! The eggs play an awesome role later!

WHAT DO YOU NEED TO COOK THIS UP?

• Instant Pot
• Spatula
• Slotted spoon (like THIS one)

Related article: Love a quick and easy breakfast recipe? Try our Scrambled Egg Breakfast Muffins!

WONDERING WHAT INSTANT POT we LIKE TO USE?

I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker. It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer. It is awesome!

Honestly, I don’t know how I would make it through the week without it now! Okay, that might be a bit dramatic, but you get my point.

6 Ingredients (or less!), that is all you’ll need!

Our latest cookbook – Six Ingredients with Six Sisters’ Stuff – is all about using a few ingredients to make a delicious dinner! With only 6 ingredients or less per recipe in this cookbook, cooking has never been easier!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

Whether you are a cook just starting out or a busy parent looking to save time in the kitchen, this cookbook is for you! It’s full of entrees, side dishes, and desserts.

With our favorite one-pot wings dish or a no-bake peanut butter bar, this cookbook is a fool-proof solution to meal planning. It also features kid-friendly chapters such as “Kid Favorites” and “Kids Can Cook.”

We are so excited to share these recipes with you. Order your copy today!

SIX INGREDIENTS with Six Sisters’ Stuff <—– Click here to order!

INSTANT POT ONE POT MEALS: HOW TO!

Start by adding the olive oil to the Instant Pot and then press the “SAUTE” button. Once it says “HOT” add in the raw bacon, diced onions, and diced peppers to the Instant Pot.

Then saute everything together until the vegetables are tender and the bacon is well cooked.

Once everything in the Instant Pot is cooked, add in the minced garlic, cumin, and paprika. Then stir everything together until all the ingredients are combined and fragrant. This should only take about a minute or so.

After the veggies and spices are combined, add in the halved yellow potatoes into the Instant Pot and pour the chicken broth over top. Don’t forget this step as the Instant Pot needs to have liquid to steam everything.

Now, put the lid on and turn the knob to the “SEALING” position and turn the Instant Pot on by pressing the “MANUAL” or “PRESSURE” button and setting the timer for 8-10 minutes (depending on how soft you want your potatoes) on high pressure.

After the timer is finished, do a quick release (turn the knob from “SEALING” to “VENTING).

Once the pressure has gone out, remove the lid and stir everything up. Serve it into bowls and feel free to top it off with the fresh parsley and a fried egg!

To find out how to make an awesome fried egg every time check out what Martha Stewart does HERE!

ADD THIS TO YOUR WATCH LIST!

While everyone has heard about the Instant Pot, do you know what all you can do with it? On our YouTube channel, we share new Instant Pot recipes all the time!

If you want to learn some of the easy basic recipes to make with your Instant Pot check out our video 7 basic Instant Pot recipes – Perfect for beginners!

WONDERFUL INSTANT POT RECIPES YOU NEED TO MAKE!

• INSTANT POT TUSCAN CHICKEN PASTA (FREEZER MEAL)
• INSTANT POT CHICKEN CHILE VERDE
• INSTANT POT CHICKEN NOODLE SOUP
• INSTANT POT MEATLOAF AND MASHED POTATOES
• INSTANT POT STUFFED PEPPERS

Serves: 4

Instant Pot Breakfast Hash Recipe

Ready to rule breakfast? Well, that is exactly what this Instant Pot breakfast Hash does! With all of the delicious flavors from the peppers, onions, BACON, garlic, and of course potatoes, you will be starting breakfast out RIGHT.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

PrintPin

Ingredients

• 1 Tablespoon olive oil
• ½ pound bacon
• ½ yellow onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 teaspoons minced garlic
• ½ teaspoon cumin
• ¼ teaspoon paprika
• salt and pepper to taste
• 1 pound baby yellow potatoes halved
• ⅔ cup chicken broth
• chopped parsley for topping
• eggs for topping

Instructions

• 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.

Notes

• Don’t forget the chicken broth step, as the Instant Pot needs to have liquid to steam everything.

Nutrition

Calories: 653 kcal · Carbohydrates: 25 g · Protein: 3 g · Fat: 60 g · Saturated Fat: 23 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 28 g · Cholesterol: 54 mg · Sodium: 239 mg · Potassium: 655 mg · Fiber: 4 g · Sugar: 3 g · Vitamin A: 1058 IU · Vitamin C: 89 mg · Calcium: 29 mg · Iron: 1 mg

Equipment

• Instant Pot

• spatula

• Slotted Spoon

Recipe Details

Course: Breakfast

Cuisine: American

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