Instant Pot Breakfast Potatoes
User Reviews
5
Instant Pot Breakfast Potatoes
Description
Instant Pot Breakfast Potatoes use white potatoes cut into medium chunks cooked quickly in a steamer basket with seasoning. After pressure cooking for zero minutes, the potatoes are sautéed within the pot alongside diced chorizo and salsa, which adds moisture and flavor without extra oil. This cooking technique crisps the potatoes while keeping them tender inside. Paprika and oregano contribute aromatic and earthy notes, balancing the richness from the chorizo. Sprinkling grated cheese over the hot potatoes enriches the dish further.
This dish works well as a breakfast side or a hearty addition to any meal that benefits from satisfying potatoes. The crisp texture contrasts nicely with soft interiors, and the bold seasoning complements eggs or other morning staples. The inclusion of chorizo adds a smoky, spicy component that lifts the dish beyond plain potatoes.
The recipe notes suggest using salsa to maintain moisture and to prevent dryness without relying on oil. Substitutes such as tinned tomatoes or tomato sauce can be used in place of salsa. Adjust the diced meaty ingredient according to preference—bacon or chopped sausage can replace chorizo. Care should be taken with potato size since smaller chunks may become mushy with this zero-minute pressure cook. Additional instant pot recipes may help expand your breakfast repertoire.
Ingredients
Kitchen Gadgets:
- Instant Pot
Instant Pot Breakfast Potatoes Ingredients:
- 2 kg potatoes white
- 2 Tbsp salsa
- 1 Tbsp paprika
- 2 Tsp oregano
- salt
- black pepper
- 20 g chorizo diced
- 30 g cheese optional, grated
Instructions
- Pour a cup of water (240ml) into your instant pot and add your steamer basket. Peel and dice your potatoes into medium sized chunks and load them into your steamer basket.
- Season with salt, pepper, oregano and paprika. Place the lid on the instant pot, set the valve to sealing and pressure cook for 0 minutes.
- When it beeps do a quick pressure release and then remove the water and the steamer basket. Pour the potatoes from the steamer basket into the instant pot. Place the instant pot on sauté and add in chorizo and salsa. Mix and allow the instant pot to get hot and keep stirring the potatoes until they are crispy. This usually takes about 5 minutes.
- Load the breakfast potatoes into a bowl and immediately sprinkle with grated cheese. Serve and enjoy.
Notes
- Salsa provides moisture and flavor, preventing dryness without added oil; tinned tomatoes or tomato sauce can be substituted.
- Chorizo adds a savory depth but can be replaced with bacon bits or sausage pieces according to preference.
- Keep potato chunks medium-sized to avoid mushy texture during the zero-minute pressure cook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 90g | 30% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 262mg | 11% |
| Potassium | 2190mg | 47% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 99mg | 110% |
| Calcium | 166mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
