Instant Pot Breakfast Potatoes

Step 1

In a small bowl combine the seasonings and set aside.

Step 2

Dice the potatoes into evenly sized cubes. Dry the cubed potatoes with a kitchen/paper towels to remove excess moisture.

Step 3

Add the potatoes and oil to the IP and press the sauté feature.

Step 4

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.

Step 5

Halfway through cooking mix-in the seasonings.

Step 6

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.

Step 7

Pour in the water or broth, but don't mix.

Step 8

Secure the lid and make sure the steam vent is sealed. Set the IP to low pressure for 1 minute.

Step 9

Once done, carefully, quick release the steam vent. The potatoes may be undercooked, but they will fully cook when reheated in the skillet.

Step 10

Gently mix the potatoes to prevent mashing while scraping up any browning on the bottom of the pot.

Step 11

Let cool, then refrigerate for the next morning, or at least 2 hours.

Step 12

Remove the chilled potatoes from the fridge.

Step 13

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.

Step 14

Remove the veggies from the pan and set aside.

Step 15

Now add the potatoes to the pan and sauté for 10-15 minutes or until they are browned and crisp.

Step 16

Add the veggies back to the pan with the potatoes and stir.

Step 17

Serve immediately.