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Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole

A quick and easy breakfast casserole made with hash browns, sausage, eggs and cheese right in your Instant Pot!
Course Breakfast
Servings 6 people


  • 6 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded hash browns defrosted
  • 1/4 cup sweet onions diced
  • 1/4 cup sweet red pepper diced
  • 1/2 pound ground breakfast sausage cooked
  • 1 cup shredded sharp cheddar cheese


  • Add 1 cup of water and trivet to the liner of Instant Pot.
  • Whisk together eggs with milk and salt and pepper until well combined, set aside.
  • Lightly grease a 7-inch springform pan and add the hash browns. *To prevent any chance of leaking, add parchment paper to the springform pan and foil on the outside edge covering the bottom and half way up the sides of the pan.
  • Add the onions and red peppers over the hash browns.
  • Sprinkle the sausage on top.
  • Pour the egg mixture over top of the sausage.
  • Sprinkle the top with cheese and cover with foil.
  • Take a long piece of foil and fold it to make a 1 ½ inch sling to lower the pot in the pressure cooker.
  • Lower the pan to sit on top of the trivet.
  • Pressure Cook/Manual on High Pressure for 20 minutes.
  • Allow for Natural Pressure Release for 10 minutes, then perform a quick release of pressure to release any remaining pressure.
  • Using the sling, carefully pull the pan out.
  • Remove the foil top and carefully run a knife around the edges of the springform pan. Remove the ring of the springform pan, cut and serve.


Recipe provided by Make Your Meals