Instant Pot Breakfast Casserole Recipe
An Instant Pot breakfast casserole offers a quick and easy solution for busy mornings or brunch.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Grease a 7-inch springform pan.
-
Dice and crisp bacon in the Instant Pot, then remove it, drain on paper towels, and clean the pot.
-
Layer thawed hash browns and 1 cup of shredded cheese in the greased pan.
-
Whisk eggs with cream, bell pepper, green onions, salt, pepper, and cooked bacon; pour over the cheese layer and top with the remaining shredded cheese.
-
Add 1 cup water and a trivet to the Instant Pot; wrap the pan bottom with foil and lower it onto the trivet using a sling.
-
Seal the lid, pressure cook on high for 36 minutes, then natural release for 10 minutes before manually releasing remaining pressure.
-
Remove casserole, let stand on a trivet for 15 minutes, blotting any excess moisture.
-
Run a knife around the edge, remove the pan sides, and carefully transfer to a plate.
-
Garnish with extra cheese and herbs if desired; slice into wedges and serve with desired accompaniments.