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Instant Pot Breakfast Burritos are so good, and easy to make. You can customize these pressure cooker breakfast burritos any way you want. These delicious Instant Pot egg burritos are good for meal prep. simplyhappyfoodie.com instant pot recipes #instantpotrecipes #instantpotbreakfastburritos #pressurecookerbreakfastburritos

Instant Pot Breakfast Burritos

Instant Pot Breakfast Burritos are so good, and easy to make. You can customize these pressure cooker breakfast burritos any way you want. These delicious Instant Pot egg burritos are good for meal prep.

Course Breakfast
Cuisine American
Keyword pressure cooker breakfast burritos
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 - 6
Calories 367 kcal
Author Sandy Clifton

Ingredients

The Egg Base

  • 8 Eggs
  • 1/2 cup Half and Half
  • 1/2 tsp Coarse Salt (or 1/4 tsp table salt)
  • 1/4 tsp Pepper
  • 1/2 tsp Garlic Powder (optional)

Any Combination of These

  • 2 Tbsp Chives, chopped
  • 1/4 cup Onion, diced
  • 1 cup Ham, cooked, cubed (or 3/4 cup sausage or bacon)
  • 3/4 cup Cheese, shredded (I use sharp cheddar)
  • 1/2 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

  1. Pour 1 1/2 cups of water into the inner liner pot of the pressure cooker.

  2. Spray the "PIP" pan you will be cooking the casserole in with cooking spray. 

  3. Add the eggs and half and half to a mixing bowl and whisk them really well.

  4. Add the remaining ingredients and stir them in. Pour the mixture into the PIP pan and cover it tightly with foil.

  5. 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.

  6. Press the Pressure Cook/Manual button, or dial, and then the +/- buttons or dial to select 30 minutes. The pot will take just a few minutes to come to pressure.

  7. 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.

  8. 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.

  9. 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.

Recipe Notes

* Using bell peppers are delicious, but note that they release a little water, which you can drain out of the eggs when done.

Even better is to sauté them first and let them cool. They will release their water in the pan, and not in your eggs!

**I use fresh potatoes, but if you want to use frozen O'brian mixture, or frozen hash browns or tater tots, I suggest baking them on a baking sheet and letting them cool first. You can add them frozen, but they may release a little water, and may need a couple extra minutes of cook time.