Hearty Iowa Breakfast, Instant Pot Style


I think we’re all trying to figure out ways to make meal times easier - at our house, meal prep is a MUST, especially for weekday breakfasts. We wake up super early to go workout before our workday starts, so cooking in the morning just doesn’t happen Monday through Friday. We often make egg bites in the Instant Pot, and absolutely love how convenient they are (plus they are SO easy to customize to your families’ tastes). This Sunday though I thought I’d break out the divided baskets from Kindsay and create something new. 

Living in the Midwest, there are two things that are always in our freezer - pork and corn. Sweet corn is now in season and we had grilled some the night before so I used some leftover in this recipe, but you could easily just used frozen or canned corn. I thawed a pound of breakfast sausage from the half a pig we always get for the freezer (feel free to use whatever sausage you like best). 

I know that you’ll read lots of different cooking times recommended for hard-boiled eggs, but this timing worked out perfectly so give it a try for an easy breakfast - make this in the morning or the night before for a quick re-heatable option.

Ingredients

  • 1 lb breakfast sausage
  • 2 ears of cooked corn, or ½-¾ cup canned corn
  • 4 eggs
  • 20-24 mini potatoes
  • Seasoning of choice (I used salt and pepper, and Penzey’s Brady Street Sprinkle and butter on potatoes) 

Directions

  1. Pour 1 ½ cup water into inner liner of Instant Pot
  2. Scrub potatoes clean, peel if desired. Place in one section of divided basket and lower into Instant Pot
  3. Combine sausage and corn until well-mixed. Form four patties
  4. Prepare four squares of aluminum foil by spraying with non-stick cooking spray. Center one patty on each square and fold foil into packet. Place into second section of divided basket and lower into Instant Pot (one packet will be on top of basket, just press it down a bit)
  5. Place eggs into third section of divided basket and lower into Instant Pot
  6. Select ‘manual’ mode and set for 5 minutes high pressure
  7. When Instant Pot beeps, let set for natural pressure release for 9 minutes
  8. Quick release remaining pressure
  9. Immediately put eggs in cold water to help the shells peel easier
  10. Divide potatoes between 4 plates, season as desired
  11. Remove foil and place one patty on each plate
  12. Peel eggs, and slice before serving