Serves 2
Ingredients:
1 large potato, diced (about 1/2 inch dice) – about 1 cup
1 large sweet potato, diced (can be diced larger than potatoes, because they cook faster) – about 1 cup
1 cup bell pepper, chopped – about 2 peppers
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon of paprika
pinch of cayenne
1/2 cup water
Directions:
1. Toss prepared vegetables in olive oil and spices.
2. Add everything to Instant Pot ® pressure cooker along with 1/2 cup water. Set it to manual – high pressure. Adjust the time to 0 (zero) minutes, making sure the pot is in sealing mode. When timer goes off, turn the steam release handle to venting.
3. When it is safe, open the pot and turn on the saute function. Saute for 5-6 minutes or until the potatoes start to brown.
Optional: For a vegetarian option, top with a sunny-side-up egg.
Enjoy,
Julie
This sounds really good, but I have a question: How does it reach pressure without water added? I thought at least a little water was required. I really want to try it, but I’m afraid it will just scorch and not reach pressure.
Thanks for your question. You are absolutely correct and I have corrected the recipe to account for the water needed to bring the Instant Pot® to pressure.
Do you cook these in the liner? Have you cooked frozen hash browns in th IP? I make a quiche with hashbrown crust. Not sure how long or what settings?
The photo looks like there is also onion? It is not in the recipe. Also, I’ve read 1c min water in the Instant Pot. 1/2c is ok?
Could I make this ahead and freeze it or somehow cook it and eggs together for quick breakfast for husband who has little time in the morning?
I bet you could Aubrie. I would do the pressure release and saute it to the point that the liquid evaporates, then you can freeze it on a sheet of parchment on a cookie sheet. After that put it in a freezer bag for storage. It would be easy enough to cook up on the stovetop or even using the saute function when you need it.
Do you want to free up stovetop space? If so, I would maybe adjust the time to 1-2 minutes. But perhaps it would be best to pressure cook the veggies to start and then cook in a skillet on the stove. I worry that adding 6X the veggies would not lead to good browning. I made a large batch of breakfast potatoes this morning that way. I cooked the potatoes in the instant pot, tossed with oil and seasoning, and then browned in a 400 degree oven. Hope that helps.
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