Instant Pot Breakfast Potatoes make a great side dish for breakfast but are also a delicous potato recipe for any meal of the day.

This naturally gluten free dish is a hearty addition to any meal.

This versatile recipe yields 6 – 8 servings.

Mix it up each time you make it for variety.  You could add sweet peppers, mushrooms or any of your favourite ingredients.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Breakfast Potatoes I washed off 6 Yukon Gold potatoes.

I cut the potatoes into 1″ cubes.

Then I placed the cut up potatoes in a steamer basket.

I put 1 1/2 cups of water in the Instant Pot and lowered the basket into the pot.

Next I set the Instant Pot to Pressure Cook High for 3 minutes.

While the potatoes were cooking I sliced up a yellow onion.

After the potatoes were done I did a Quick Release and removed the lid.

Then I carefully lifted out the steamer basket and placed it on a cutting board.

I dumped out the remaining water in the Pot.

Next I added some olive oil to the Instant Pot and set it to Saute Normal for 7 minutes.

I threw in the sliced onions and sauteed until they were just starting to soften.

While the onions were cooking I quickly measure out some rosemary, basil, black pepper, salt and paprika.  I also got my bacon crumble ready.

Once the onions were starting to soften I added a bit more olive oil and then the cooked potatoes.

Then I dumped in the seasonings I had prepared.

I continued sautéing, stirring all the ingredients together until well combined.

For the last two minutes I stirred in the bacon crumble.

Once the Pot shut off I transferred the Instant Pot Breakfast Potatoes to a serving dish.

Serve up the potatoes immediately.

Instant Pot Breakfast Potatoes are the perfect complement to any meal.

Enjoy every bite of this hearty side dish any time and not just for breakfast!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Dishes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Breakfast Potatoes:

• 6 Potatoes (I used Yukon Gold)
• 1 yellow onion
• 1 cup bacon crumble
• 3 tbsp olive oil, divided
• 1 tsp rosemary
• 1 tsp basil
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 1/2 cups water to add to Instant Pot

How to Make Instant Pot Breakfast Potatoes:

1. Wash 6 potatoes. I used Yukon Gold.
2. Cut the potatoes into 1″ cubes.
3. Place potatoes in a steamer basket.
4. Add 1 1/2 cups of water to the Instant Pot and place the steamer basket into Pot.
5. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
6. While potatoes are cooking slice up the onion. 
7. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position to do a Quick Release.
8. Remove lid and carefully lift out steamer basket.
9. Dump out the water.
10. Add 1 tbsp of olive oil to the Pot and set Pot to Sautee Normal for 7 minutes.
11. Add in the sliced onion and sauté until just starting to soften, about 2 minutes.
12. While onion cooking, measure out seasonings and bacon crumble.
13. Once onion starting to soften add the other 2 tbsp of olive oil followed by the potatoes and seasonings.
14. Stir often.
15. For last couple of minutes stir in bacon crumble.
16. When Pot turns off, transfer potatoes to serving dish.
17. Serve immediately.
18. Enjoy!