Friday, May 31, 2019

Instant Pot Vegetarian Breakfast Burritos

Instant Pot Vegetarian Breakfast Burritos

Use the Instant Pot to speed up your meal prep! In this recipe we'll cook eggs and potatoes at the same time in the electric pressure cooker then create Egg and Potato Breakfast Burritos, Egg Salad, and Mashed Potatoes. Cook once, eat twice, and get out of the kitchen to enjoy life!

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Welcome back to my Instant Pot on Campus series! I created this recipe series to help my son learn some basic recipes for when he heads back to school armed with an Instant Pot electric pressure cooker. You can see my inaugural IPOC recipe, Spaghetti and Meatballs, right here.

Each of the Instant Pot on Campus recipes will have several things in common. These recipes use a small number of ingredients and have easy prep. I'll walk you thru what to buy at the store, what you'll need in the kitchen, what could go wrong and how to fix it, and how to Level Up when you're feeling fancy.

In today's recipe we're going to cook two building blocks--hard boiled eggs and roasted potatoes--and combine them in various ways to make a variety of meals. This Instant Pot recipe works for vegetarians and omnivores alike.

What to buy at the store

photo of ingredients used to make Instant Pot Egg and Potato Breakfast burritos

These ingredients are handy to have around because they keep well. If you only grocery shop once a week, use this as your go-to meal the day before you shop (kinda like your 'I'm doing laundry' outfit).
  • Eggs (up to a dozen)
  • Small potatoes (up to 3 pounds waxy Yukon or redskin type--NOT russet)
  • tortillas
  • cheese (cheddar or colby jack works great)
  • Tabasco or your favorite hot sauce

I generally get my eggs from the local coop which means I'm getting whatever size the chickens are laying, but anywhere from Medium to Jumbo will work in this recipe. The larger the egg, the longer you may wish to cook to achieve a chalk-like yolk.

As for potatoes, the smaller the better works best in this recipe. You will not cut the potatoes before cooking, so choose egg-sized or smaller potatoes to make sure they are fully cooked.

If you've got a box grater, a block of cheese is generally cheaper per pound than a bag of shredded cheese. However, it's a timesaver just to open a bag and shake out what you need. Your choice! Same with tortillas. If you prefer breakfast tacos, get a smaller corn or flour tortilla. If you've got a bigger appetite, get the burrito-sized tortilla.

In this recipe we'll cook eggs and potatoes at the same time in the electric pressure cooker then create Egg and Potato Breakfast Burritos, Egg Salad, and Mashed Potatoes.

What you need in the kitchen

This recipe has a bit more prep work than the previous one, Instant Pot Spaghetti and Meatballs. In addition to an electric pressure cooker you'll need a rack that fits inside it, a cutting board and sharp knife, a box grater (unless you choose shredded cheese) and a liquid measuring cup.

  • Instant Pot or other electric pressure cooker
  • rack that fits inside the pressure cooker pot
  • liquid measuring cup
  • sharp knife
  • cutting board
  • cooking oil
  • salt & pepper or your favorite seasoning blend

If you have access to an egg slicer it will make this recipe easier. They are usually $2-3 at restaurant supply stores or $5 at a grocery store. This egg slicer on Amazon (affiliate link) chops eggs multiple ways to use in salads or sandwiches. If you don't have a slicer just use a fork and knife to chop up the cooked eggs.

image of ingredients used to level up Instant Pot Vegetarian Breakfast burritos: salsa verde, sour cream, soup base, and bacon bits

Level Up

Enhance the flavors of this recipe by cooking in broth, not water. You can make your breakfast burritos extra fancy by topping them with salsa (my salsa verde recipe is particularly good with eggs and potatoes) as well as sour cream and bacon-flavored bits. To make the potatoes a step up from the usual, try colorful fingerling potatoes. Don't forget some fresh fruit!

  • vegetable or chicken broth (I use soup base)
  • salsa verde
  • sour cream
  • bacon bits or bacon-flavored bits
  • fingerling potatoes
  • fresh fruit (fresh fruit in season is cheapest)

photo of egg salad sandwich and mashed potatoes, an alternate ending for this Instant Pot Vegetarian Breakfast Burritos recipe

This recipe makes the building blocks for two other dishes--egg salad and mashed potatoes--if you're not in a burrito mood.  If you'd like to make Instant Pot Egg Salad, you'll need mayonnaise, pickles, and some seasoning. Penzey's Sandwich Sprinkle is a good all around seasoning to have in your kitchen toolkit.
  • mayo
  • pickles (dill are better than sweet)
  • seasoning blend or salt and pepper
  • bread or lettuce leaf

If you'd like to make Instant Pot Mashed Potatoes you'll need some butter, a splash of milk or cream, and perhaps some sour cream, shredded cheese, and bacon bits. See how the same ingredients can be combined in different ways to make different meals? That's kitchen flexibility right there.

  • butter or buttery-tasting spread
  • milk or cream (just a splash)
  • sour cream
  • shredded cheese
  • bacon bits


The only way we've managed to screw this recipe up is using jumbo eggs which didn't cook all the way to a chalk-like yolk in 8 minutes. If you are OK with a little gel in your yolks, please feel free to use jumbo eggs. If you want both a large egg and a firm yolk, increase the cooking time to 9 minutes or use medium to large eggs.

Make sure your potatoes are about the same size are your eggs. Even after pricking the skin of the potato you may have an exploded tater. It's OK. You're cutting or mashing them anyway.

For more recipes using potatoes, please see my Potato Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

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In this recipe we'll cook eggs and potatoes at the same time in the electric pressure cooker then create Egg and Potato Breakfast Burritos, Egg Salad, and Mashed Potatoes. Cook once, eat twice, and get out of the kitchen to enjoy life!

The Recipe

Recipe Notes: This recipe can be made ahead and the components chilled separately until you're ready to reheat and eat. You can also assemble a bunch of burritos, wrap each in wax or parchment paper, store in the refrigerator and microwave each one individually. They should keep for several days, but I don't recommend wrapping and storing a fully-loaded burrito as any wet toppings (salsa, sour cream) will soak into the tortilla.

If you keep it simple--a splash of hot sauce, shredded cheese, egg, and potato--your burrito will stay drier and reheat easier. I think the simplest way to have the best-tasting breakfast burrito would be to put a tortilla on a microwave safe plate, top with chilled egg and potato, heat until warm, and then add cheese and other toppings before folding and eating.

image of Instant Pot Egg and Potato Breakfast Burrito on a plate

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