If you love using an instant pot pressure cooker for all sorts of meals you'll love this instant pot breakfast casserole! Whip it up the night before to just pop in your instant pot first thing the next morning! This family favorite is full of cheesy hash browns, bell peppers, eggs, bacon and more!
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Why You'll Love This Recipe
- If you loved my Baked Hash Brown Casserole recipe you'll love this hashbrown casserole made in an instant pot too!
- Gotta love easy meals that take minimal effort!
- Hearty breakfast that will warm you up and get you going in the morning!
Ingredient Notes
- Hash Browns - This recipe calls for frozen hashbrowns aka shredded potatoes rather than homemade hash browns from fresh potatoes.
- Pepper Onion Blend - This blend contains yellow bell peppers, green bell peppers and red bell pepper with sliced onions. I can't always find the bell pepper blend with onions included so I just add a sliced medium onion.
- Cheese - I used a shredded colby jack but you can use a shredded cheddar cheese as well.
- Bacon - You may substitute a bag of real bacon bits if needed. Browned breakfast sausage can be substituted for the bacon. Leftover ham can be used in place of the bacon as well.
- Smoked Paprika - Don't substitute regular paprika. The flavors are distinctly different.
- Spicy Variation - If you want some heat to your hash brown casserole add a ¼ teaspoon of Chipotle powder.
How to Make
- In a small bowl, whisk the eggs, sour cream, salt, onion powder, garlic powder, smoked paprika, chili powder, and white pepper together.
- TIP - Add ¼ teaspoon chipotle powder if you want to add some heat and spice to your casserole.
- In a large bowl toss the hash browns, cheese, bacon pieces and pepper onion mix together.
- Pour the egg mixture over the hash brown mixture and mix well.
- Spray 2 (7 inch) foil tins with non stick cooking spray and divide the hash brown mixture between them.
- Cover each casserole tightly with aluminum foil.
- Put 1 cup of water in the bottom of the pot and place the trivet inside.
- Place the first casserole on the trivet. Put 3 mason jar rings on the top of that casserole and place the second casserole on the top of the rings.
- Put the lid on the instant pot and seal.
- Cook on high pressure for 45 minutes.
- Quick release the steam.
- Carefully remove the casseroles from the instant using tongs.
- Remove the foil carefully.
- Serve!
- Leftovers can be reheated in the oven.
Recipe FAQs and Tips
You can prepare these breakfast casseroles 12-14 hours ahead of time and put them in the fridge until you're ready for them.
Yes, prepare as instructed and tightly covered with two layers of tin foil. Label the top and pop in your freezer. When you're ready to use them there is no need to thaw. Just place them in your instant pot as instructed above but increase the cooking time to 60 minutes.
Reheat in your oven at 350 degrees for 15-20 minutes. Or scoop out of the foil tin (never put the foil tin in the microwave) and reheat in the microwave on a microwave safe dish.
The tins I use for this recipe are 7 inch Take Out Tins. They fit perfectly inside my 6 quart Instant Pot. I can find them at Dollar Tree, but you can also order them from Amazon in either a set of 10 or a set of 40.
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Instant Pot Hash Brown Casserole Recipe
- Prep Time: 7 minutes
- Cook Time: 45 minutes
- Total Time: 52 minutes
- Yield: 4 Servings 1x
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Description
If you love using an instant pot pressure cooker for all sorts of meals you'll love this instant pot breakfast casserole! Whip it up the night before to just pop in your instant pot first thing the next morning! This family favorite is full of cheesy hash browns, bell peppers, eggs, bacon and more!
Ingredients
- 3 cups Frozen Hash brown shreds
- 1 ½ cups Shredded Cheddar or Colby Jack Cheese
- 1 (2.5 oz) Bacon Pieces
- 1 ½ cups Frozen Pepper and Onion mix
- 5 Eggs
- 2 Tbs Sour Cream
- ¾ tsp Salt
- ¾ tsp Onion Powder
- ¾ tsp Garlic Powder
- ¾ tsp Smoked Paprika
- ¼ tsp Chili Powder
- ⅛ tsp White Pepper
- 2 (7 inch) Foil Tins
Instructions
- In a small bowl, whisk the eggs, sour cream, salt, onion powder, garlic powder, smoked paprika, chili powder, and white pepper together.
- TIP - Add ¼ teaspoon chipotle powder if you want to add some heat and spice to your casserole.
- In a large bowl toss the hash browns, cheese, bacon pieces and pepper onion mix together.
- Pour the egg mixture over the hash brown mixture and mix well.
- Spray 2 (7 inch) foil tins with non stick cooking spray and divide the hash brown mixture between them.
- Cover each casserole tightly with aluminum foil.
- Put 1 cup of water in the bottom of the pot and place the trivet inside.
- Place the first casserole on the trivet. Put 3 mason jar rings on the top of that casserole and place the second casserole on the top of the rings.
- Put the lid on the instant pot and seal.
- Cook on high pressure for 45 minutes.
- Quick release the steam.
- Carefully remove the casseroles from the instant using tongs.
- Remove the foil carefully.
- Serve!
- Leftovers can be reheated in the oven.
Notes
- I used a large 6 quart sized instant pot for this recipe.
- Add ¼ teaspoon Chipotle Powder to the egg mixture to add some heat to this recipe!
- You can make these up and freeze them until your are ready to use them. Prepare as instructed and tightly covered with two layers of tin foil. Label the top and pop in your freezer. When you're ready to use them there is no need to thaw. Just place them in your instant pot as instructed above but increase the cooking time to 60 minutes at high pressure followed by a quick release.
- Nutritional Disclaimer
Keywords: hash brown casserole, instant pot breakfast casserole, instant pot egg casserole, frozen hash browns in instant pot
Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.
Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
