Breakfast. It’s how you can start your day off right. It’s worth getting out of bed for. And it’s so hard to find time to make.
Let’s be honest, on most days—especially between Monday and Friday—we’re lucky if we can scarf down a bowl of cereal along with our coffee, let alone whip up pancakes or an egg casserole. But the Instant Pot could change all that. Famous for slashing cooking times in half and accomplishing anything from steaming to sautéing in a single pot, the handy-dandy kitchen appliance could be just what we need to make our dreams of having frittatas and French toast on weekday mornings come true. Still skeptical? These 19 Instant Pot breakfast recipes may have you sold.
Anyone dealing with gut issues caused by chronic inflammation knows how crucial it is to consume the right foods to keep symptoms at bay. This gluten-, egg-, dairy-, and nut-free Instant Pot porridge, which includes pureéd butternut squash, flaxseeds, turmeric, and ginger, is packed full of stomach-taming goodness to keep you full without making your system miserable.
Using the stovetop method, barley takes about an hour to cook, taking it out of the running for a quick breakfast option. But with the Instant Pot, it’s ready in just 18 minutes. Here, the chewy grain is combined with savory chunks of ham, plenty of leafy greens, and a runny egg yolk seeping through it all for a nourishing breakfast bowl that’s an explosion of both textures and flavors.
Keto breakfast lovers, meet your new favorite morning meal. With heavy whipping cream, cheddar cheese, bacon, and eggs, this crustless quiche is just the sustenance you need to get your day started on a flavorful, full-of-fat note. Plus, the easy Instant Pot directions all but guarantee that you don’t end up with a burned eggy bottom that’s all too common with the oven-baked method.
Want to make a big batch of oats for the family (or for meal-prep purposes) but really don’t want to go through the trouble of standing around and stirring a pot? Let the Instant Pot do the work for you. In 30 minutes, it pressure cooks the oats, spices, and apples, then simmers them until the mixture is thick, fluffy, and full of warm cinnamon flavor.
A rich blend of eggs, half and half, and your choice of diced vegetables, cheese, and meat cooks up into almost a casserole-like consistency in the Instant Pot. This means it’s super easy to scoop out to make these freezer-friendly, make-ahead breakfast parcels. You will have to actually wrap the mixture into tortillas to turn them into burritos, but that’s about as much real work as you’ll have to do for the whole recipe.
Hardly any prep necessary for the Instant Pot version of this classic Asian breakfast. From cooking the rice into a porridge-like consistency to poaching and sauteéing the chicken and wilting the spinach, the appliance gets it all done in just 20 speedy minutes. Throw on your favorite toppings, be it scallions or Sriracha sauce, and you have a proper, hot morning meal—and only one pot to wash!
Just when you think baked beans aren’t a breakfast food, we give you this (it’s just waiting for you to throw a runny egg on top). Sure, you can get baked beans in a can, but you’d also be getting a whole lot of unwanted sugar in that bargain. While it might take 35 minutes to make a homemade version in the Instant Pot, the fact that it’s much more complex in flavor, thanks to the addition of a secret ingredient (you’ll have to click for the full recipe!), will make the cooking time so worth it.
Quinoa’s not just for savory dishes; it makes a fantastic base for a sweet breakfast too. This vegan recipe keeps the flavors simple but effective, using the Instant Pot to cook the protein-filled seeds in nothing more than coconut milk, maple syrup, vanilla, and cinnamon. Need some extra nutrition? Add your favorite toppings, from nondairy milk to sliced fruit to chopped nuts. Taking it on the go? It’s the bomb eaten cold too.
Even when we’re in the mood for a savory breakfast, there are times eggs just won’t hit the spot. On those days, turn to this 20-minute tempeh bowl, which also includes paprika-dusted potatoes and garlicky kale—all of which cook up in the Instant Pot. Filling, packed with vegan protein, and even managing to meet part of your daily veggie quota, it’s savory breakfast perfection.
At first glance, this seems like just another batch of oatmeal. But the grains here are actually buckwheat groats—a softer, protein-rich, and antioxidant-packed alternative to oats. Their natural nutty flavor automatically gives them a unique flavor that goes perfectly with the banana, raisins, and cinnamon in this no-sugar-added, vegan breakfast bowl.
An hour for baked eggs in the oven versus 17 minutes for baked eggs in the Instant Pot? No contest there. With its ability to sauté the veggies and cook the eggs in the same vessel and minimum work on your end, the Instant Pot method is the clear winner here.
The Instant Pot is only used to cook the sweet potatoes for this recipe, so you’ll need to put in some work to make the eggs and slice the avocado, but we’re guessing you can handle that much. Plus, the Instant Pot method means that the cooking time for the spuds gets drastically reduced, so it’s generally a helpful kitchen hack to know.
This concoction is what would happen if Cinnamon Toast Crunch and oatmeal went Paleo, then had a baby. With a riced cauliflower base, coconut sugar, crunchy toasted nuts, and lots of cinnamon, it’s got the flavor of the breakfast cereal and the texture of the cooked grains, and you’d never realize it’s low carb.
While traditional casseroles can easily take up to an hour to cook in the oven, this version proves why we love the Instant Pot so much: In just 20 minutes, it gives you pretty much the same custard-like egginess underneath a golden-brown top. This Mexican-inspired version features sweet potatoes and bell peppers seasoned with chili powder, garlic, and cayenne, making for a super-hearty and well-balanced breakfast (or brunch!) dish.
What’s a weekend brunch without a crispy hash alongside your eggs (or pancakes or scrambled tofu), right? This Instant Pot method lets you sauté your spuds in advance, saving you time in the morning, where all you have to do is toss the veggies in a skillet and add your pre-cooked potatoes. Easy and convenient.
Yup, even French toast is fair game for the Instant Pot. This one goes the extra mile with bananas and a light layer of cream cheese to make things just a bit more decadent without going overboard. It’s the perfect treat for a holiday breakfast or a lazy Sunday.
While the sous vide egg bites at Starbucks are great as far as healthy options at coffeehouses go, what’s even better is the fact that you can make a sizable batch of them at home for probably half the price. Whipped up by the Instant Pot in fewer than 30 minutes, these come with a bigger boost of protein thanks to cottage cheese, and you can customize them with the veggies of your choice.
It’s not just French toast. It’s French toast casserole. It’s not just French toast casserole. It’s French toast casserole that tastes like an ooey-gooey cinnamon roll. Plus, it’s fewer than 10 ingredients, uses almond butter for a healthier spin, is easily made in the Instant Pot, and can even be dairy-free if you want it to. Dreams really do come true.
With sweet potato and any ground meat or poultry of your choosing, this dairy-free frittata is about so much more than just eggs. Feel free to throw in whatever veggies you have—anything goes here, and with the Instant Pot doing the cooking, it’s all easy.