Instant Pot Breakfast Potatoes
Instant Pot Breakfast Potatoes, seasoned diced red potatoes with peppers and onions cooked perfectly in a pressure cooker. This variation of old fashioned country style potatoes is the perfect companion for a bacon and egg breakfast, but they are great with dinner too!
There’s nothing quite like waking up on a Sunday morning and preparing a big breakfast spread. Okay, obviously I’d rather wake up to an already prepared big breakfast spread, but I’m the chef in my household, so the task comes with the territory.
There’s quite a bit of hands on work when making breakfast (scrambling eggs, flipping bacon, not burning the toast, etc.), so making the potatoes in a pressure cooker eliminates hovering over yet another skillet. Not to mention, cooking potatoes in a skillet can be challenging (and time-consuming) -but if you follow my Instant Pot method the guesswork is already done for you.
Achieve restaurant taste and quality from the comfort of your home! So what exactly makes these potatoes breakfast potatoes? Not to be confused with hash browns, breakfast potatoes are also called home fries. This simple side dish is made by gently sauteing well seasoned diced red potatoes and then cooking until fork-tender.
Even though these are “breakfast” potatoes, they’re a fantastic dish to serve anytime of the day -brunch, lunch, snack, dinner, you name it! Not to mention, they are great for meal prepping because they pack the most flavor when they’re made in advance. That said, I am confident you are going to LOVE this easy addition to your breakfast rotation!
Why Make Breakfast Potatoes In The Instant Pot?
They can be made ahead which is one less thing to do in the morning!
The potatoes are perfectly cooked, perfectly seasoned and great for breakfast, brunch or as a dinner side with chicken, steak, seafood, etc.
You can easily swap out the seasonings for your favorite savory spice blends (like Cajun, garlic and herb, etc.)
From start to finish, it only takes 30 minutes or less.
Potatoes can be further crisped to you liking in a skillet, but that’s totally a matter of preference.
They are gluten-free, paleo and Whole30 compliant.
🥔Ingredients You’ll Need
Red Potatoes – have a high starch content and, so they hold up their shape well and make a perfectly cooked potato.
Diced Green Bell Pepper – gives this dish classic country style flavor and adds texture. You can also use red, yellow or orange bell pepper.
Diced White Onion – adds even more flavor and texture. Use shallots or red onion for a more mild flavor.
Avocado Oil (or ghee or olive oil) – will prevent the food from sticking to the inner pot.
Bone Broth (or vegetable stock or water) – Pressure cooking needs moisture to prevent the food from burning. That’s where the bone broth comes in.
Garlic, Onion Powder and Paprika – flavor, flavor, flavor!
Salt & Pepper – highlights the warm, crave-worthy aromas and flavors.
📋 How To Make Instant Pot Breakfast Potatoes
1️⃣ Turn your pressure cooker to saute mode and heat up cooking oil. Add diced potatoes along with garlic powder, onion powder, paprika, salt, and pepper. Saute for 3-5 minutes until the outsides of the potato begin to soften. Make sure you are stirring often to keep the potatoes from sticking to the bottom.
2️⃣ Pour in the bone broth or vegetable stock over the potatoes and stir to combine. Add the diced raw peppers and onions right on top of the potatoes. DO NOT MIX THEM IN.
3️⃣ Set your Instant Pot to MANUAL high pressure for one minute. It will take 5-8 minutes to come to pressure.
4️⃣ Once the time is up, do a quick release and turn the Instant Pot off to keep the potatoes from cooking in the residual heat. Transfer to a serving bowl or dish and serve hot with your favorite breakfast foods. Enjoy!
👩🏻🍳 Chef’s Tips
I used red potatoes. They have thick skins and more starch, so they hold up their shape well. Gold or yellow potatoes will also work.
Feel free to swap out red potatoes for sweet potatoes. You can also use any color bell pepper you like.
Potatoes should be cut into uniform 1/2″ cubes, so they cook evenly. Leave the skin on or peel it if you prefer.
It is very important that the raw peppers and onions are placed on top of the potatoes. No mixing! If you mix them in with the potatoes and cooking liquid, they will overcook and turn to mush.
Once finished cooking, gently mix the potatoes in with the peppers and onions. They will be tender, so seriously -be gentle. You don’t want to mash them.
For a crispier breakfast potato, heat 1 to 2 tablespoons of cooking oil in a skillet over medium-high heat. Add cooked potatoes in a single-layer and gently fry for 5 to 6 minutes, flipping halfway through, until edges are crisped to your liking.
How To Serve Breakfast Potatoes
Breakfast potatoes or “home fries” make a delicious addition to morning meals. Served alongside fluffy scrambled eggs, country fried ham, sausage,bacon, etc. -but that’s not all these yummy spuds go great with.
- Try sprinkling shredded cheese over hot cooked potatoes, so the heat melts over top of them.
- Use them in a breakfast casserole! Or as a satisfying side with BBQ Chicken & Egg Skillet or Prosciutto Egg Cups.
- Load them up! Follow the recipe as is and top with traditional baked potato toppings (sour cream, bacon, cheese, chives, etc.).
Storing, Freezing & Reheating
Storing: Stored in an airtight container, cooked breakfast potatoes, will last 3 to 5 days in the refrigerator.
Freezing: Arrange cooled cooked potatoes in an even flat-layer in a freezer-safe resealable bag. Freeze solid. Use within 3 to 4 months.
Reheating: This recipe makes great leftovers because it reheats well. Heat thawed potatoes in a skillet over medium heat until just warmed through or plop them in the microwave for a few minutes.
Not really, but they aren’t supposed to. Traditionally, the texture of breakfast potatoes falls somewhere between french fries and scalloped potatoes. The potatoes are still intact (not mashed), tender and creamy.
When the pressure cooker detects the bottom of the inner pot is too hot, it tells you and stops heating. This is happening because either a) bits of food are stuck to the bottom of the pot or b) there isn’t enough liquid. Prevent this by making sure there’s enough cooking liquid and that you’ve scraped away any food that may have stuck to the bottom of the inner pot during sauteing.
Yes. If you’d like to cook frozen diced potatoes in the instant pot, add them to the inner pot along with 1/2 cup of liquid. Set the instant pot to cook on manual HIGH pressure for 1 minute. It will take about 15 minutes total. 1/2 cup of liquid is a general recommendation. You may need more or less depending on the size of your breakfast potatoes.
More Easy Recipes Using Potatoes
- Sous Vide Mashed Potatoes
- Crispy Air Fryer Potatoes
- Buffalo Roasted Potatoes
- Horseradish Mashed Potatoes
- Make Ahead Breakfast Muffins
Instant Pot Breakfast Potatoes
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 lbs Red Potatoes diced into 1"
- 1 Green Bell Pepper diced
- ½ cup White Onion diced
- 1 tbsp Olive Oil
- ¾ cup Chicken Broth vegetable stock, or water
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ⅛ tsp Paprika
- 1 tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
- Turn your pressure cooker to saute mode and heat up cooking oil. Add diced potatoes along with garlic powder, onion powder, paprika, salt, and pepper. Saute for 3-5 minutes until the outsides of the potato begin to soften. Make sure you are stirring often to keep the potatoes from sticking to the bottom.
- Pour in the bone broth or vegetable stock over the potatoes and stir to combine. Add the diced raw peppers and onions right on top of the potatoes. DO NOT MIX THEM IN.
- Set your Instant Pot to MANUAL high pressure for one minute. It will take 5-8 minutes to come to pressure.
- Once the time is up, do a quick release and turn the Instant Pot off to keep the potatoes from cooking in the residual heat. Transfer to a serving bowl or dish and serve hot with your favorite breakfast foods.
