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 peppers with sliced onions. I can't always find the bell pepper blend with onions included, so I just add sliced medium onion.
- Cheese - I used a shredded Colby jack, but you can use shredded cheddar cheese as well.
- Bacon - You may substitute a bag of real bacon bits if needed. Browned breakfast sausage can be substituted for 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 cover with two layers of tin foil. Label the top and pop it 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 your oven to 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.
More Amazing Breakfast Recipes
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Instant Pot Hash Brown Casserole Recipe
Ingredients
- 3 Cups Frozen Hash brown shreds
- 1 ½ Cups Shredded Cheddar or Colby Jack Cheese
- 2.5 oz Bacon Pieces
- 1 ½ Cups Frozen Pepper and Onion mix
- 5 Eggs
- 2 Tbs Sour Cream
- ¾ teaspoon Salt
- ¾ teaspoon Onion Powder
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Smoked Paprika
- ¼ teaspoon Chili Powder
- ⅛ teaspoon 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 you are ready to use them. Prepare as instructed and tightly cover with two layers of tin foil. Label the top and pop it 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
KiMee Nicole Price
Best breakfast!