Best 2 Instant Pot Breakfast Cobbler Recipes

INSTANT-POT BREAKFAST COBBLER

Steps:

• Place your cut fruit into the stainless steel bowl of your Instant Pot. Spoon in the honey and coconut oil, sprinkle the cinnamon, secure the lid and close off the pressure valve. Press the Steam button; the display will read 10 minutes. Allow the fruit to cook, and quick-release the pressure once the cooking cycle has completed. Remove the lid once safe to do so and transfer the cooked fruit with a slotted spoon or skimmer into a serving bowl. Now place the coconut, pecans, and sunflower seeds into the residual liquid and press the Sauté button. Allow the contents to cook, shifting them regularly so they do not burn. Once they are nicely browned and toasted, about 5 minutes or so, remove them and top your cooked fruit. Serve warm and topped with coconut whipped cream if desired.

INSTANT POT® BREAKFAST CASSEROLE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.
• Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot® liner.
• Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.
• Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.