Instant Pot Ham and Egg Casserole

I’ve had my Instant Pot for 4 weeks now and I still can’t get enough! I’ve been experimenting like crazy trying to get you guys some tried and true recipes that actually work. I’ve had some good and bad ones… but this one is one of my favorites! If you like a delicious egg casserole that is made quickly – then this Instant Pot recipe is for you!

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Instant Pot Ham and Egg Casserole
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Ingredients

  • 4 medium red potatoes
  • 1/2 onion, diced
  • 1 cup chopped ham
  • 2 cups shredded cheddar cheese
  • 10 large eggs
  • 1 cup milk (I used skim- but any kind will work)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Spray the insert of an Instant pot with nonstick cooking spray (For my insert, I just used a large glass bowl- but you can use any insert that fits into an instant pot). Put the eggs and milk into the bowl (or insert) and whisk until well blended. Place the potatoes, ham, onions, cheese, and salt and pepper in with the eggs and mix until everything is covered with the egg mixture. Then cover the bowl with foil
  2. Place your steam rack into your Instant Pot and add 2 cups of water. Put your foil covered bowl (or insert) on top of the steam rack.
  3. Close your lid and push manual. Make the timer say 25 minutes and you are good to go!
  4. When the timer is done, do a quick release and remove the lid as soon as the pressure is gone.
  5. Serve with your favorite toppings. Some of mine are: Sour cream, salsa, avocado, more cheese tomatoes, and salt and pepper!
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https://www.sixsistersstuff.com/recipe/instant-pot-ham-and-egg-casserole/

Don’t have an Instant Pot? No worries – You can make a similar recipe using your oven. Find the recipe HERE.

Instant Pot Egg Casserole 1

 

 

    • Instant Pot Egg Casserole 2

 

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Comment on this Recipe

29 Responses to “Instant Pot Ham and Egg Casserole”

    • For one... using cream in a soup while cooking it gives it lumps. ha ha. I'm sure I'll have more! It is just a matter of trial and error. Sometimes things aren't cooked all the way, so I have to continue to cook them. Or I cook the too much and everything is dry. ha ha.
      • Jesse Dresbach
        I'm pretty sure that's what they are saying, I had to re-read it too because when I recipes, the word "insert" is usually the metal bowl that you actually cook in (the stainless steel insert of the Instant Pot) but as you read the recipe, you can see by "insert" she means a SECOND bowl inside the pot. I think the reason you have to do that with eggs is because the IP works based on steam, so it heats up liquid in the pot to build pressure, so if you had the eggs on the bottom of it they'd cook so fast & you'd never reach pressure/burn your eggs. So by setting a SECOND dish in there on a rack, you can have the water UNDER it heat up, steam up, and pressurize. It's kind of like when you see people making cheesecakes in there, its raised up. In fact, this recipe would probably work really well in a springformcheesecake pan!
  1. Well. Edible. I guess that's good that it's not going to waste. After 25 min my 1/4 inch diced potatoes were still raw and the egg in the middle was nowhere close to set. Gave it 5 more min. Then 5 more min... egg was done but we just decided to eat it with crunchy potatoes. This dish would cook faster with a more shallow dish than what I used. I guess yours was more shallow. Thanks for the experiment!
  2. We followed the recipe and after 25 minutes our eggs and diced potatoes were not fully cooked. Had to cook for another 10 minutes and then just served. Tastes good but maybe next time I’ll precook the potatoes before I add them to the recipe.
  3. I saw manual but did not see which pressure setting to use. I would assume 25 mins high pressure would work rather than low pressure. I only cook my large diced potatoes for 12 mins high pressure for potato should, mash, etc so I'm wondering why people have had so many potatoes under cooked. What elevation was this recipe developed at?
  4. This recipe needs to be changed. We had to place the partially cooked food in a baking dish and place in the oven. We sprinkled cheese (cheddar and Swiss) over the top. The potato was not fully cooked. I regret not reading the comments before attempting.
  5. Jeremy Marshall
    I don't think the creators of this recipe tried the recipe. I have never had a recipe completely not work before. I don't think there is a container that would fit in a standard instant pot and contain all the ingredients listed. Also, 25 minutes doesn't come close to cooking it. Please remove this recipe, as when I went to leave this comment there were many more with the same theme.
  6. Matt Sheinin
    I reworked the recipe and ended up with the best savory custard I have ever tasted. Try this: 1. Don't dice anything. Use thin slices. I used a mandolin's thinnest slices for 3 small Yukon gold potatoes & 1/2 a largish onion. No meat--my wife won't eat it--but if you want, use thin sliced ham (or prosciutto or bacon). Sliced red bell pepper might be good, but I didn't use it. 2. steamer rack goes in the bottom of your pressure cooker, then ~2 pints of water, then start boiling the water. 3. Put a lot of butter and/or flavorful olive oil in the bottom of a glass baking dish, the biggest one that will fit in your pressure cooker, and start boiling the water. My dish is a 5 cup Pyrex. 4. Next, put the potato slices into the baking dish, coating each slice with the butter as best you can. No cover on the pressure cooker yet. 5. While the potatoes are pre-cooking, slice up the onion, then mix it in with the potatoes. Still no cover on the pot. 6. Next, make your egg mixture, somewhat as you might for scrambled eggs, Since I like custardy eggs and will be steaming them, I used perhaps 1/2 cup of milk for 6 large eggs, kosher salt, black pepper and mustard powder. Mix up the eggs the way you like to (I crack the eggs into an oversized mason jar and shake several times, resulting in a more homogeneous mixture than whisking for an omelet). 7. Pour some more good olive oil onto the sliced veggies, mix around minimally, then pour the egg mix over them, cover the pot and start pressure cooking on high while you set the table and prep the rest of your meal (a good tossed salad with an Italian vinaigrette, perhaps). 8. Timing the pressure cooker remains a mystery. I used a manual 6 liter pressure cooker on an induction burner set to the highest power until steam (set to "high") started to come out, then cut the temp on the induction burner to 300 degrees F. I cooked it until the rest of dinner was ready, about 20 minutes (but remember that the potatoes/onions were sliced thin and pre-cooked). Then let pressure out as quickly as compatible with safety. Egg texture was custardy, not at all like that pictured in the original recipe. Nothing got onto the pressure cooker itself, so I was glad I hadn't coated its interior with oil. Nothing to wash at all; glass dish went into the dish washer. Send me an email if you like this!
  7. Mary Jo
    I just tried this recipe because it sounded really yummy on a Saturday morning. Wish I’d read the comments first. I cut the recipe in half because I wanted to use my 3qt. I did not include the potatoes because I didn’t have any on hand. I used a 3 cup Pyrex bowl and set the timer for 25 minutes high pressure, QR when finished. The eggs were completely raw in the middle! I returned the bowl to the IP without the foil on top, set timer for another 15 minutes, QR. That did it! They taste great, but the timing is off.
  8. Carolie
    I’m sad I didn’t read the comments. I read the recipe through three times, and then made sure to tell my husband to QR and take it out when it beeped since I had to run an errand. When I got home, it was still liquid raw egg except 1/2 inch around the edges. Putting it back in now. :( Could have simply baked it in the oven in a large, flat dish in less time instead of in a tall round dish to fit to IP. Very sad about this.

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