Instant Pot Breakfast Burritos

Instant Pot Breakfast Burritos are an easy way to make breakfast burritos for a crowd! Simple ingredients like frozen O’Brien Hash browns, Diced Ham, and Eggs are thrown in the Instant Pot to cook without babysitting!

Instant Pot Breakfast Burritos- Why the Instant Pot?

I know what some of you are thinking.. I could make breakfast burritos on the stovetop, why should I use my Instant Pot? Especially if the time involved might be a little longer using the Instant Pot.

Well, I wouldn’t be writing this post if I didn’t think it was 100% totally worth it.

First off, making enough filling for 10 breakfast burritos would take a lot of time on the stovetop. I mean, who has a pan that big? I know I don’t.

Second, and pretty much one of the main reasons I LOOOOOVE my Instant Pot, is that there is no baby-sitting required. Who else can say they made a delicious, nutritious breakfast for the family as they got the whole clan dressed and ready for the day, made beds, unloaded the dishwasher and actually set the table, for once?

I know I can. ?

Pot in Pot Cooking Method

If you are new to the Instant Pot world, Pot in Pot (or PIP) cooking is something that is fairly common.

Just a readers digest version, the Instant Pot needs liquid to come to pressure. If you have a dish that you don’t want soupy, you’ll need to cook the dish in a separate pot sitting on the trivet inside of the Instant Pot. Hence, Pot in Pot. If you want more beginner info check out my beginner post and my Instant Pot Lingo post.

BUT I have something amazing to tell you. The other day I was hit with a ‘brilliant, beyond brilliant, idea’ #namethatmovie.

I used my 3qt liner inside of my 6qt Instant Pot for my inner pot for the PIP method. I know, mind blown, right?

Best news is, the 3qt non stick liner is only $14.95 on amazon!! I can fit so much food into that liner for PIP method cooking now! Before I was restricted to my little 6 inch cake pan. This is about a trillion times better! If you don’t have a 3qt liner, go snatch one on Amazon!! Click here for a direct link.

How to  make Instant Pot Breakfast Burritos

*This recipe must be made using the PIP method.*

To make the breakfast burritos the main ingredients I use are frozen O’Brien Hash browns, Diced Ham (or fried up sausage), and eggs.

I sprayed my 3qt liner with non-stick spray first, because I just have the stainless steel insert. If you have the non-stick, you could definitely skip that step if you want!

If you haven’t ever heard of O’Brien Hash browns, they are basically cubed hash browns with peppers and onions. I find them in the freezer section of my grocery store near the French fries and other frozen potato products.

I pour the frozen hash browns into the 3qt liner first. I then top the hash browns with the protein of choice.

I have used diced ham and ground sausage. Both were cold out of the fridge when put into the pot and both worked really well!! I haven’t tried bacon, but that is just because I need my bacon CRISP. No floppy bacon for this girl. If I do have a hankering for bacon, I would probably add it in afterwards so it would stay crispy.

The next step is to prepare the egg mixture. I whisk together eggs, milk, sour cream, shredded cheese, salt and pepper.

After that is whisked thoroughly, I pour it over the hash browns and protein. The eggs will soak down to the bottom of the pot and coat everything. No stirring needed.

Now, cover the the pot with foil.

Pour 1 cup of water into the LARGER liner and place the trivet inside.  Set the small liner into the large liner, like pictured below.

To cook the burrito filling, I cook, stir, then cook once more. The desired finished product is more of a scrambled egg rather than a quiche of some sort. This method of cooking twice with a good stir in the middle gives us the scrambled egg type filling.

I locked the lid and cooked on Manual HIGH for 25 minutes QR.

At that point, the eggs won’t be all the way cooked through. Give it a good stir, then replace the foil.

Cook one more time on Manual HIGH for 10 minutes QR. At this point the eggs should be completely done and ready to be spooned and wrapped up in tortillas to make the breakfast burritos complete!

PS- These breakfast burritos freeze GREAT! To warm them up, I take a paper towel and wet it just a little so it is damp. Then I wrap the burrito in the damp towel and microwave for 1:30-2:00 minutes. The damp towels helps make it so the tortilla doesn’t dry out.

Instant Pot Breakfast Burritos

(Printable Recipe Below)

Instant Pot Breakfast Burritos are an easy way to make breakfast burritos for a crowd! Simple ingredients like frozen O’Brien Hash browns, Diced Ham, and Eggs are thrown in the Instant Pot to cook without babysitting!

Ingredients

• 2 1/2 cups O’Brien hash browns
• 1 cup diced ham (or protein of your choice)
• 6 eggs
• 1/4 cup milk
• 1/4 cup sour cream
• 1/2 cup shredded cheese
• 1/4 tsp salt
• 1/8 tsp pepper

Instructions

1. **This recipe must be made using the PIP method. I used my 3 qt liner for my inner pot. If you don’t have one, I strongly recommend ordering one for under $15 on amazon. Link to product in post above.**
2. Spray the inner liner with non stick spray. Measure out and dump the hash browns into the bottom of the liner.
3. Pour the ham (or protein of your choice) on top of the frozen hash browns.
4. In a medium bowl, whisk together the eggs, milk, sour cream shredded cheese, salt and pepper.
5. Pour the eggs into the small liner on top of the hash browns and protein.
6. Cover tightly with foil.
7. In the LARGE liner, pour one cup of water into the bottom and then place the trivet inside of the liner.
8. Place the small ‘inner pot’ inside of the large pot, onto the trivet.
9. Cook on Manual HIGH for 25 minutes. QR.
10. Carefully take foil off, stir and then replace the foil.
11. Cook a second time on Manual HIGH for 10 minutes. QR
12. The filling is now ready to be stuffed into tortillas to make delicious breakfast burritos!

Need other Breakfast Ideas? Try these!

• How to Make Cinnamon Rolls
• Pancake Mix Crepes
• Parmesan Asiago Cheese Bagels
• Instant Pot Breakfast Sandwiches
• French Toast Nuggets
• Instant Pot Hard Boiled Eggs
• Homemade Blueberry Muffin 
• Apple Cinnamon Muffins
• Chocolate Banana Bread
• Fruit Smoothie
•  

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4.72 from 50 votes

Instant Pot Breakfast Burritos

By: Karli Bitner

Instant Pot Breakfast Burritos are an easy way to make breakfast burritos for a crowd! Simple ingredients like frozen O'Brien Hash browns, Diced Ham, and Eggs are thrown in the Instant Pot to cook without babysitting! 

Prep Time: 3 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 38 minutes minutes

Servings: 10 servings

Ingredients

• ▢ 2 1/2 cups O'Brien hash browns
• ▢ 1 cup diced ham, (or protein of your choice)
• ▢ 6 eggs
• ▢ 1/4 cup milk
• ▢ 1/4 cup sour cream
• ▢ 1/2 cup shredded cheese
• ▢ 1/4 tsp salt
• ▢ 1/8 tsp pepper

Instructions 

• **This recipe must be made using the PIP method. I used my 3 qt liner for my inner pot. If you don't have one, I strongly recommend ordering one for under $15 on amazon. Link to product in post above.**
• Spray the inner liner with non stick spray. Measure out and dump the hash browns into the bottom of the liner.
• Pour the ham (or protein of your choice) on top of the frozen hash browns.
• In a medium bowl, whisk together the eggs, milk, sour cream shredded cheese, salt and pepper.
• Pour the eggs into the small liner on top of the hash browns and protein.
• Cover tightly with foil.
• In the LARGE liner, pour one cup of water into the bottom and then place the trivet inside of the liner.
• Place the small 'inner pot' inside of the large pot, onto the trivet.
• Cook on Manual HIGH for 25 minutes. QR.
• Carefully take foil off, stir and then replace the foil.
• Cook a second time on Manual HIGH for 10 minutes. QR
• The filling is now ready to be stuffed into tortillas to make delicious breakfast burritos!

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 18g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 130mg | Sodium: 599mg | Fiber: 2g | Sugar: 1g

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