Instant Pot Breakfast Potatoes
Perfect for breakfast or brunch, these make-ahead breakfast potatoes are seasoned and steamed in the Instant Pot until tender. Pan-fry right away or refrigerate and crisp up in a skillet later.
Servings: 5 servings
Ingredients
For the Potatoes
- 2 pounds potatoes yukon gold, red, or russets
- 2-3 Tablespoons refined coconut oil or neutral oil of choice
- ¾ cup water or vegetable broth
Seasonings
- 1 Tablespoon nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- Himalayan pink salt to taste I use about ¾ teaspoon
- Pepper to taste
Veggies for O'Briens
- neutral oil for sautéing I use refined coconut oil
- 1 small onion
- 1 green bell pepper
Instructions
Steam in the Instant-Pot
- In a small bowl combine the seasonings and set aside.
- Dice the potatoes into evenly sized ½-inch cubes. Dry the cubed potatoes with a kitchen towel or a few paper towels to remove excess moisture.
- Add the potatoes and oil to the Instant Pot. Using the sauté function, cook them just until they start to soften, about 5 minutes, stirring frequently and adding the seasonings toward the end. The potatoes may stick a little—don't worry! Any sticking will come up after pressure cooking, adding extra flavor to the potatoes.
- Once the potatoes begin to change texture, press the cancel button. You don't want to over-sauté them; they will also be pressure-cooked.
- Pour in the water or broth, but don't mix.
- Secure the lid and make sure the steam vent is set to "Sealing". Set the Instant Pot to low pressure for 2 minutes.
- When done, carefully quick-release the steam vent. The potatoes might be undercooked, but they'll finish cooking and crisp up when reheated in the skillet.
- Gently scoop out the potatoes and spread them across a baking sheet to cool for about 5 minutes. Then chill in the refrigerator for at least an hour, or until the next morning.
Cook in the skillet
- Remove the chilled potatoes from the fridge.
- Add 1-2 Tablespoons of oil to a large non-stick skillet. Sauté the potatoes for 10-15 minutes or until they are golden brown and crispy.
- For O'Brien's: While the potatoes cook, add onions and bell peppers to a medium skillet. Sauté over medium heat until the veggies have softened. About 7-10 minutes. Mix the veggies with the potatoes and serve immediately.
Cook in the Air-Fry
- Cook the potatoes right away after pressure cooking, or chill in the fridge until you're ready to cook them.
- To air-fry the potatoes, toss them with a little oil, spread them evenly in the basket, and air-fry at 400ºF for about 10 minutes or until browned and crispy. Give the basket a shake halfway through.
Notes
- Make ahead: The pressure-cooked potatoes keep well for up to 4 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 42g | Protein: 6g | Fat: 1g | Sodium: 137mg | Fiber: 5g | Sugar: 3g
