Instant Pot® Brunch Casserole - Recipe from Price Chopper
Instant Pot® Brunch Casserole
A traditional breakfast casserole, updated for the Instant Pot. Great for an Easter brunch.
A traditional breakfast casserole, updated for the Instant Pot. Great for an Easter brunch.
- Set 5-quart Instant Pot to Sauté; add bacon and cook 5 minutes or until crisp, stirring occasionally. Turn Instant Pot off; transfer bacon to paper towel-lined plate.
- In large bowl, whisk eggs, milk, ½ teaspoon each salt and black pepper, and garlic powder.
- Pour 2 cups water into bottom of Instant Pot; place steam rack inside. Line Instant Pot with 2 sheets aluminum foil placed at 90° crisscross; spray with cooking spray. Layer 2¼ cups potatoes into Instant Pot and sprinkle with a third of the rosemary, salt, and black pepper; top with 2/3 cup chopped bacon, 1/3 cup onions and 2/3 cup cheese. Repeat layers twice, ending with cheese. Evenly pour egg mixture into Instant Pot. Place lid on and close pressure valve to seal; pressure cook on high 40 minutes.
- Quick release pressure; let stand 5 minutes before removing lid. Use foil to lift casserole out of Instant Pot. Cut into 8 wedges; sprinkle with chives, if desired.
