1 cup chopped ham
2 cups frozen hash browns
1 cup cheddar cheese, shredded and divided
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1 cup water
Directions for Instant Pot Breakfast Casserole
First, spray your cooking dish with non-stick spray
In a large bowl, whisk eggs, onion powder, garlic powder, black pepper, and salt.
Mix ham, hash browns, and 1/2 cheese into egg mixture until well combined.
Next you’ll pour the mixture into the prepared bowl.
Top with remaining cheese.
Pour water into the bottom of Instant Pot insert and place trivet into the pot.
Place your casserole dish into Instant Pot and set on top of the trivet.
Place the lid on the Instant Pot and set to seal.
Set to manual for 15 minutes.
Allow to NPR (natural pressure release) for 5 minutes.
Remove from Instant Pot carefully (use silicone mitts if needed) and serve.
If you’d like to brown the casserole a little, place it in your oven under broil for about 3 minutes to get a brown topping!
My family loved this as written, but if I were making it just for me, I’d cut back on the onion powder.
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
Keywords: pressure cooker, Instant Pot, eggs, hashbrown, casserole, cheese, eggs, ,ham