Instant Pot Breakfast Hash Recipes

Steps:

• In a 6-qt. electric pressure cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to pressure cooker. Drizzle with Worcestershire sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove roast; when cool enough to handle, shred meat with 2 forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, transfer vegetables from pressure cooker to skillet; heat through. Discard cooking juices. , For eggs, heat 1 tablespoon butter over medium-high heat in another large skillet. Break 5 eggs, 1 at a time, into pan. Sprinkle with half the salt and pepper. Reduce heat to low. Cook until eggs reach desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.

Steps:

• Add oil to the Instant Pot, then press the SAUTE button. Add bacon, onion, and peppers to the Instant Pot and saute until vegetables are tender and bacon is cooked. Add garlic, cumin, and paprika and stir until combined and fragrant, about 1 minute.
• Add potatoes to the Instant Pot, then pour chicken broth over top. Place the lid on top, then turn the vent to SEALING. PRESSURE COOK or MANUAL COOK on high for 8-10 minutes (depending how soft you like your potatoes), then quick release the pressure when timer is finished.
• Remove lid and stir, then remove potatoes, peppers, and onions with a slotted spoon.
• Portion into bowls and top each with a sprinkle of parsley and a fried egg.