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Instant Pot Breakfast Tacos

by Katie Reed

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It seems like everywhere I look, everyone has an Instant Pot. They have become the newest food fad, and there is SO much you can do with them! I actually bought mine about 18 months ago, but I never got around to opening it until recently. Now I wonder what I ever did without one! I knew I wanted to learn to make something for EVERY meal in it, and high on my list is breakfast. With four growing boys and an active husband, breakfast is the most important meal of the day, so it’s imperative we have a good selection of yummy food to start the day out strong. These Instant Pot Breakfast Tacos are a firm favorite for us now, and I hope you love them just as much!

Instant Pot Breakfast Tacos

You can fill your tacos with any of your favorite ingredients, but I think it’s classic to have eggs, potatoes, onions and some salsa. Anything else will add to the flavor but isn’t really necessary. That said, if you’d like to add meat such as sausage or bacon, I highly recommend adding it into the pot already cooked OR add it afterward.

To begin, make sure you spray your Instant Pot with nonstick cooking spray to keep the eggs from sticking to it.

Next, whisk together your eggs and pour into the IP.

Eggs in an instant pot

Add in your potatoes, salsa, green onions and any other ingredients you care to include.

instant pot egg mix

Stir everything together inside the Instant Pot so you can make sure they are well combined. Then close the lid, turn the vent to “sealing,” and select the “egg” button. Set the time for 15 minutes. If your Instant Pot doesn’t have an egg function, you can pour some water in the bottom, pour eggs into a cake pan that fits inside, and cook for 15-20 minutes on high pressure.

instant pot egg mix

Once the timer goes off, turn your steam release to “Venting” for around 5 minutes. Open the lid, and scrape your eggs off the sides/bottom.

instant pot egg mixture
cooked egg mixture in an instant pot

Now all that is left is to build your tacos. Place a scoop of your egg mix into the center of your tortilla and then top with cheese, green onions, salsa, lime juice, or any breakfast meats or veggies you enjoy. It’s SO simple, and SO delicious!

Instant Pot Breakfast Tacos on a platter

My kids don’t enjoy salsa, so we keep theirs pretty simple, but for the adults, you can add some sliced jalapenos, sriracha sauce or other spicy condiments.

Instant Pot Breakfast Tacos on a platter

It really is truly a magnificent dish, and great for energy throughout the day. Try it yourself today!

Instant Pot Breakfast Tacos on a platter
Instant Pot Breakfast Tacos

Instant Pot Breakfast Tacos

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Delicious family-friendly breakfast fare cooked quickly in an Instant Pot. Perfect for busy moms!

Ingredients

Filling Mixture

  • 8 eggs
  • 1 cup diced pre-cooked potatoes
  • 3 tbsp salsa
  • ¼ cup chopped green onions

Toppings (Per taco):

  • 1-2 tbsp shredded Gouda cheese
  • 1 green onion, chopped
  • 1 tbsp Pico De Gallo
  • Squeeze of lime

Other:

  • 6 tortillas (corn or mini flour, as preferred)

Instructions

  1. Generously spray your Instant Pot with nonstick spray.
  2. Whisk together 8 eggs, add a pinch of salt, and pour into your Instant Pot.
  3. Add in potatoes, salsa, and green onions, then stir lightly a few times to blend.
  4. Close the lid, turn vent to “sealing”, and select the “Egg” button. Set time to 15 minutes.
  5. Once timer goes off, turn your steam release to “Venting” for around 5 minutes. Open lid, scrape your eggs off the sides/bottom, and build your tacos.
  6. To build tacos, place your eggs in the center, sprinkle with cheese, green onions, and pico. Squeeze on a little lime juice, and serve!

Notes

**If your Instant Pot doesn’t have an egg function, you can pour some water in the bottom, pour eggs into a cake pan that fits inside, and cook for 15-20 minutes on high pressure.**

Other topping ideas:

  • Salsa
  • Avocado
  • Black olives
  • Bacon

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 373 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 251mg Sodium: 421mg Carbohydrates: 52g Fiber: 3g Sugar: 1g Protein: 16g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

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8 comments

Audrey August 27, 2019 - 1:00 pm

Hello! do i have to half this recipe to fit inside the instant pot mini?

Reply
Katie Reed September 6, 2019 - 9:05 am

I wish I could advise you properly, but I don’t know much about the mini, so I’m not sure! You could try halving it and see what happens? Please let us know what you find out!

Reply
Lauren Ziska October 24, 2019 - 9:29 pm

Have you tried to double this reciepe?

Reply
Mark S Pincus November 6, 2019 - 6:04 pm

The recipe is amazing.

Reply
Mark S Pin November 6, 2019 - 5:35 pm

You have to be the best cook and recipe blogger of all time.

Reply
Mark S Pincus November 6, 2019 - 6:05 pm

Stay awesome

Reply
Jamie November 16, 2019 - 7:34 am

Can you pre-cook red potatoes in the instant pot before making this recipe?

Reply
Katie Reed November 16, 2019 - 9:35 pm

You bet! I like to use the saute function to fry them a bit so they caramelize a little on the outside and then let them cook for a few minutes in the instant pot to fully cook through. Then just follow the recipe to do the rest of the tacos.

Reply

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