Instant Pot breakfast potatoes are prepared ahead of time for a quick breakfast, brunch or even dinner. Season this savory side in the IP then brown and crisp them on a skillet. They’re easy to make and full of flavor!
Let’s be honest…oven-roasted breakfast potatoes always take too long. The wait can be up to an hour! And when served with pancakes most of the time is spent waiting for the potatoes to cook. These breakfast potatoes can be flavored and prepared ahead of time making breakfast quick and easy.
Prepare breakfast potatoes ahead of time
I know making breakfast potatoes ahead of time doesn’t necessarily make them faster, especially if breakfast is a spur of the moment meal. But, if you are planning breakfast/brunch these savory potatoes are a perfect addition to save you time in the morning.
The potatoes are prepared & seasoned in the Instant-Pot, then chilled in the refrigerator until you’re ready to use them. Placing the cooked potatoes in the fridge for at least 2 hours will help them firm up before cooking.
The prepped potatoes will keep well for a week in the refrigerator so they can be made days in advance.
Serve the Ultimate Breakfast
Pair a sweet from the list above —pancakes, waffles or cinnamon rolls— with tofu scramble and Instant Pot Breakfast Potatoes for a hearty breakfast/brunch combination!
Add these potatoes to my vegan breakfast tacos, they're worth waking up for!
Or, switch it up and prepare the potatoes in the morning and enjoy breakfast for dinner!
Enjoy these potatoes right out of the Instant-Pot
Instant-pot potatoes can also be enjoyed right away. The potatoes are much softer, but still full of flavor. They make a great dinner side.
Chop, sauté and season the potatoes in your IP. Add in the liquid and seal the lid. Now set it to high pressure for 1 minute. Quick-release the pressure once the Instant-Pot timer beeps.
When the pressure has fully released, carefully remove the lid and gently mix the potatoes to avoid mashing. Taste, adjust seasonings if needed and serve!
The potatoes are flavorful as-is or top them with ketchup.
If you don’t own an Instant-Pot yet, what are you waiting for? They’re life-changing!
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- 6 yukon gold or red potatoes, or 4 russets (roughly 2lbs), diced into 1/2-inch cubes
- 2-3 Tablespoons refined coconut oil, or neutral oil of choice
- 3/4 cup of water or vegetable broth
- 1 Tablespoon nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoons onion powder
- 1/4 teaspoon paprika
- Himalayan pink salt to taste (I use about 3/4 teaspoon)
- Pepper to taste
- neutral oil for sautéing, I use refined coconut oil
- 1 small onion
- 1 green bell pepper
- In a small bowl combine the seasonings and set aside.
- Dice the potatoes into evenly sized cubes. Dry the cubed potatoes with a kitchen/paper towels to remove excess moisture.
- Add the potatoes and oil to the IP and press the sauté feature.
- Sauté the potatoes just until they begin to change texture (about 5 minutes). The potatoes may stick so be sure to frequently stir them. Don’t worry, any sticking will come up after pressure cooking and add extra flavor to the potatoes.
- Halfway through cooking mix-in the seasonings.
- Once the potatoes have started to change texture, press the cancel button on the IP. You don't want to over sauté them since they will be pressure cooked as well.
- Pour in the water or broth, but don't mix.
- Secure the lid and make sure the steam vent is sealed. Set the IP to low pressure for 1 minute.
- Once done, carefully, quick release the steam vent. The potatoes may be undercooked, but they will fully cook when reheated in the skillet.
- Gently mix the potatoes to prevent mashing while scraping up any browning on the bottom of the pot.
- Let cool, then refrigerate for the next morning, or at least 2 hours.
Cook in the skillet
- Remove the chilled potatoes from the fridge.
- Add the oil, onions and bell peppers to a large non-stick frypan. Sauté over medium heat, until the veggies have softened. About 7-10 minutes.
- Remove the veggies from the pan and set aside.
- Now add the potatoes to the pan and sauté for 10-15 minutes or until they are browned and crisp.
- Add the veggies back to the pan with the potatoes and stir.
- Serve immediately.
- The prepped potatoes keep well for a week in the refrigerator so they can be made days in advance.
- To enjoy these potatoes as a side right out of the Instant-Pot, Set the Instant Pot to high pressure for 1 minute to ensure the potatoes are fully cooked. They will be soft and can easily be turned into mashed potatoes or enjoyed as-is with ketchup.
Nutrition Information:Yield: 5 servings Serving Size: 1 serving
Amount Per Serving: Calories: 203
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**