Instant Pot Hash Brown Casserole Recipe

5 from 1 vote

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!

Prep Time7

Cook Time45

Total Time52

Course: Breakfast

Cuisine: American

Keyword: frozen hash browns in instant pot, hash brown casserole, instant pot breakfast casserole, instant pot egg casserole

Servings: Servings

Calories: 348kcal

Author: Mindee

Cost: 15

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

Nutrition