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Instant Pot Breakfast Hash Recipe

Ready to rule breakfast? Well, that is exactly what this Instant Pot breakfast Hash does! With all of the delicious flavors from the peppers, onions, BACON, garlic, and of course potatoes, you will be starting breakfast out RIGHT.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast hash, eggs, hashbrowns, Instant pot breakfast hash, instant pot hash
Servings: 4
Calories: 653kcal

Equipment

Ingredients

  • 1 Tablespoon olive oil
  • ½ pound bacon
  • ½ yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 teaspoons minced garlic
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • salt and pepper to taste
  • 1 pound baby yellow potatoes halved
  • ⅔ cup chicken broth
  • chopped parsley for topping
  • eggs for topping

Instructions

  • Add oil to the Instant Pot, then press the SAUTE button. Add bacon, onion, and peppers to the Instant Pot and saute until vegetables are tender and bacon is cooked. Add garlic, cumin, and paprika and stir until combined and fragrant, about 1 minute.
  • Add potatoes to the Instant Pot, then pour chicken broth over top. Place the lid on top, then turn the vent to SEALING. PRESSURE COOK or MANUAL COOK on high for 8-10 minutes (depending how soft you like your potatoes), then quick release the pressure when timer is finished.
  • Remove lid and stir, then remove potatoes, peppers, and onions with a slotted spoon.
  • Portion into bowls and top each with a sprinkle of parsley and a fried egg.

Notes

  • Don’t forget the chicken broth step, as the Instant Pot needs to have liquid to steam everything. 

Nutrition

Calories: 653kcal | Carbohydrates: 25g | Protein: 3g | Fat: 60g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 54mg | Sodium: 239mg | Potassium: 655mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1058IU | Vitamin C: 89mg | Calcium: 29mg | Iron: 1mg