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My Instant Pot Breakfast Burritos recipe is an easy meal to throw together any day of the week. I make a lot of them and they are a quick breakfast to grab and reheat. Pressure cooker breakfast burritos are easy to make and delicious!
Instant Pot Breakfast Burritos
Recently I visited my sister and her family in Arizona. In the morning she gave me a breakfast burrito that was wrapped in foil. She had several in the fridge, and she told me she had made a bunch of them so the family had quick breakfasts and snacks throughout the week. What a great idea! And it was delicious!
When I got home I went to work on an Instant Pot Breakfast Burritos recipe that could be easily made in the pressure cooker.
To me, the best thing about making these Instant Pot Breakfast Burritos is that you can get the mixture into the pan and set it and go do something until it’s done. The Instant Pot® is great for that!
Here’s how to make Instant Pot Breakfast Burritos:
Instant Pot Breakfast Burritos are cooked using the Pot-in-Pot method. That means using a cake pan or other oven safe pan that sits on a trivet within the inner stainless pot of the pressure cooker to cook the eggs in. The water that creates the steam needed for building pressure is in the stainless liner pot, under the cooking pan.
I like to add some meat like cooked sausage, bacon, or ham to the egg mixture. I also add whatever I have on hand, like mushrooms, cheese, onion, bell pepper, diced potatoes, chives, or whatever. You can make them your own!
One thing to note is that these Instant Pot Breakfast Burritos started life as a breakfast casserole. So you can certainly leave it whole and just serve helpings on a plate.
Instant Pot Egg Bites
Instant Pot Egg Loaf
Instant Pot Southwest Biscuit Egg Bake
Instant Pot Steel Cut Oats
Instant Pot Boiled Eggs
Instant Pot Breakfast Burritos
Ingredients
The Egg Base
- 8 Eggs
- ½ cup Half and Half
- ½ tsp Coarse Salt (or 1/4 tsp table salt)
- ¼ tsp Pepper
- ½ tsp Garlic Powder (optional)
Any Combination of These
- 2 Tbsp Chives, chopped
- ¼ cup Onion, diced
- 1 cup Ham, cooked, cubed (or 3/4 cup sausage or bacon)
- ¾ cup Cheese, shredded (I use sharp cheddar)
- ½ cup Red Bell Pepper*, diced
- 1 cup Potato**, diced
To Serve
- Flour Tortillas (any size you like for burritos)
- Your favorite garnishes
The Main Tools for This Recipe
- 6 or 8 quart pressure cooker (I use a 6 qt Instant Pot)
- Metal Trivet/Rack, for pan to sit on
- 6" or 7" diameter cake pan for Pot-In-Pot "PIP" (or use the 3 qt Instant Pot inner pot. I use the ceramic coated nonstick one.)
- Cooking Spray
Instructions
- Pour 1 1/2 cups of water into the inner liner pot of the pressure cooker.
- Spray the "PIP" pan you will be cooking the casserole in with cooking spray.
- Add the eggs and half and half to a mixing bowl and whisk them really well.
- Add the remaining ingredients and stir them in. Pour the mixture into the PIP pan and cover it tightly with foil.
- Set the pan on the trivet and lower into the pressure cooker. Place the lid on the pot and close the steam release knob by turning it to the Sealing position.
- Press the Pressure Cook/Manual button, or dial, and then the +/- buttons or dial to select 30 minutes. High pressure. The pot will take just a few minutes to come to pressure.
- When the cook time is finished, do a Quick Release of the steam/pressure by turning the steam release knob to the Venting position. If you used lots of extras in your egg mixture, let it sit for 5 minutes before releasing the pressure.
- Carefully remove the PIP pan from the pot, and carefully remove the foil. You can either use a spatula to get the servings from the pan, or use a spoon to gently stir and break up the mixture for making the breakfast burritos.
- Wrap some egg mixture in a flour tortilla the size you like, and wrap them in foil if not eating them immediately. They keep in the fridge for 3-5 days, and you can freeze them for up to 2 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to make this recipe and more
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Hi Sandy! I made these today and I used fresh potato but they did not cook through? Do you dice your potatoes small? The flavors are GREAT, but not sure what to do with the uncooked potatoes? Also how do you reheat them coming out of the fridge?
Hi, sorry that happened. Yes, dicing is small cubes, as opposed to chopping, which are larger. Also, a 5 minute natural release will help cook more if you have lots of filling. You can microwave or air fry the uncooked potatoes, or put in a skillet with a lid, and a tine amount of liquid and steam them on a low heat until tender. You can wrap them in foil and air fry to reheat, or remove the foil and microwave them.
Your recipes look and sound Delicious and I will be making them Very Soon!!! Thank you and keep them coming!!!!!!!
Cool recipe, but it doesn’t indicate high or low pressure. It just says manual, which you can do high or low. Can you please indicate?
High. Manual defaults to high. I will go in and clear that up. Thank you for letting me know!
Is the half and half really necessary? I’m dairy free.
No, you can add a small amount of almond milk or even water. It helps the eggs steam, and makes them lighter.
Wow these were so good! I made them yesterday and now I have breakfast for next week! Thank you for this recipe!
That’s awesome! It’s so nice to have a healthier breakfast option that is fast!
Thank you. Based on your review I’ll get started right away!
30 minutes for eggs ?….
Yes. In a covered dish, with all of the ingredients, it will take this long.
Hi Sandy, I got my first Instant pot as a Xmas gift. I love your website & yesterday I made my first meal, your Ham & Potato soup and it was so good! I would like to purchase a few accessories for my pot and noticed a pip pan u used to make breakfast burritos and wondered where I might purchase one? I make Breakfast Burritos all the time on the stove top so, I was so excited to see your recipe and anxious to try it!
Hi Jeannie, I actually bought the 3 qt ceramic coated inner liner and used that! It fits perfectly in my 6 or 8 qt pot! I have a link to it on the Breakfast Burritos web page below the recipe card.