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

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.

Instant Pot Spaghetti and Meatballs

Use the Instant Pot to make spaghetti and meatballs the easy way--simple ingredients and only one pot to clean! This is a terrific recipe for campus cooking as it uses few ingredients and simple prep.

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Hi and welcome to the first post in a new series I've started called Instant Pot on Campus. This summer I'm teaching my son how to use an Instant Pot electric pressure cooker to make simple meals. Later I'll stuff an Instant Pot box* into the already overloaded car and send him off to school, confident that I've built a foundation for success in the kitchen. *Military spouse tip--save your boxes.

Each Instant Pot on Campus post will have the following categories:

• What to buy at the store
• What you need in the kitchen
• How to Level Up
• The Recipe
• What to do when something goes wrong

Please share this post with folks who are just starting out in the kitchen. Thank you!

Let's get to the first post in the series, Instant Pot Spaghetti and Meatballs!

What to buy at the store

You might as well buy the ingredients for a double batch, otherwise you're left with half a box of spaghetti in the cupboard and half a bag of meatballs in the freezer. Avoid the temptation to just dump the whole box of noodles in--you'll get a burn error message and probably won't end up with an edible meal.

• 1 pound box of spaghetti noodles (thin, thick, regular . . . your choice)
• 1 bag (24-32 ounces) of frozen meatballs
• 2 cans or jars (24 ounces each) of spaghetti sauce

Since you're going to use the whole can or jar of spaghetti sauce at one time, go with the can. It's usually a better deal--unless you don't have a can opener. Cheaper items are usually located on the lowest shelves in the grocery store since companies pay extra to have their products displayed at eye level (and their prices reflect that).

Pineapple & Sweet Potato Muffins #MuffinMonday

These sweet muffins are packed with fruit--pineapple--and vegetable--sweet potato which add depth and character to a tender breakfast treat. Topped with maple sugar for crunch, this muffin is an all around satisfying snack.

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Welcome to Muffin Monday! I've been having so much fun baking muffins for the Detachment that I'm bringing a new one for you this month--a sweet potato muffin with pineapple in the batter.

The inspiration for this muffin came from the growers of these Stokes purple sweet potatoes--Frieda's. My first exposure to purple sweet potatoes came via the Mile Creek Farm Community Supported Agriculture (CSA) farm share. I had so much fun combining orange and purple sweet potatoes in my Overnight Sweet Potato Monkey Bread and playing with the vivid colors to make my Mardi Gras Braided Bread that I searched all over my new city until I located some purple sweet potatoes at my local natural foods coop.