Instant Pot Ham and Egg Casserole

If you love a good casserole, this is one you won’t want to miss! This Instant Pot ham and egg casserole is packed with great flavors and is soon to be a family favorite, and maybe not for just breakfast!

I am that person that just loves breakfast food at any time of the day. So when I tried out this Instant Pot family recipe, I fell in LOVE. 

The saltiness of the ham balances so well with the creaminess of the cheddar cheese and eggs. This is probably one of my favorite things to make in my Instant Pot these days. 

This is also a great meal that you can bring along to a brunch or pot luck! For me, it is always fun to think outside of the normal dishes that people bring to those types of get-togethers. 

Some of my other favorite casseroles to make is our million dollar casserole, everyone LOVES it and always asks for the recipe. Other great ones are our hashbrown and egg breakfast casserole and ground beef and bean taco casserole.

Our most popular Instant Pot recipe: Instant Pot Loaded Taco Soup! It’s so good.

 

What all will you need to make this easy breakfast Instant Pot recipe?

Instant Pot recipes ingredients:

  1. Red potatoes 
  2. Onion
  3. Cooked and chopped ham
  4. Shredded sharp cheddar cheese
  5. Eggs
  6. Milk
  7. Salt
  8. Pepper

What tools will you need to make this Instant Pot breakfast casserole?

  • Instant Pot (of course) 
  • Non-stick cooking spray 
  • Round pan insert
  • Medium-sized mixing bowl
  • Aluminum foil
  • Steam rack or trivet (the Instant Pot comes with a trivet)
  • Gloves or mitts (like THESE ones)

For this recipe, you will need some type of insert. THIS is the one that we recommend for this recipe (it’s also super inexpensive!).

The mitts for the Instant Pot aren’t necessarily a need but they are VERY helpful when pulling the trivet or inserted pan out of the Instant Pot since the pot itself will still be very hot. You can also find them in fun accessory packs for the Instant Pot too.  

Easy family meals with 6 ingredients or less!

Our latest cookbook – Six Ingredients with Six Sisters’ Stuff –  is all about using a few ingredients to make a delicious dinner! With only 6 ingredients or less per recipe in this cookbook, cooking has never been easier!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

Whether you are a cook just starting out or a busy parent looking to save time in the kitchen, this cookbook is for you! It’s full of entrees, side dishes, and desserts. 

With our favorite one-pot wings dish or a no-bake peanut butter bar, this cookbook is a fool-proof solution to meal planning. It also features kid-friendly chapters such as “Kid Favorites” and “Kids Can Cook.”

We are so excited to share these recipes with you. Order your copy today!

SIX INGREDIENTS with Six Sisters’ Stuff <—– Click here to order!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

Begin cooking your easy Instant Pot breakfast:

First, you are going to take the pan (like THIS one) you will be inserting into the Instant Pot pot, and you need to spray it with nonstick cooking spray. 

Then you are going to crack the 10 eggs into a medium-sized mixing bowl and add in the milk. Whisk it all together into all of the yokes have been broken. 

Next, add in the diced potatoes, ham, diced onions, cheese, salt, and pepper with the eggs. Mix it all together until everything is coated in the egg mixture. 

Once everything is combined, pour the egg mixture into the greased pan insert and cover it with aluminum foil. Be sure that the foil is on well to avoid extra moister to get in with the eggs.

Now, place the trivet (or steam rack) at the bottom of the Instant Pot and add 2 cups of water to the bottom of the Instant Pot. Place the foil covered pan on top of the trivet.

Place the lid on top of the Instant Pot and turn it to its locked position and make sure the knob is in the “SEALING” position. Once that is set, push the “MANUAL” button and set the timer for 25 minutes and it is ready to go!

After the Instant Pot’s timer runs out, you will need to do a quick release and turn the knob to the “VENTING” position. 

Once the pin drops to let you know that the pressure is gone, turn the lid and lift the pan out of the Instant Pot using the mitts and the trivet handles. 

Then, simply uncover the pan and serve it with all of your favorite toppings! 

Some things you might serve as toppings:

  1. Salsa
  2. Avocado
  3. Shredded cheese
  4. Sliced tomatoes
  5. Salt
  6. Pepper
  7. Hot sauce

If you like fresh salsa, take a look at this amazing recipe from the House of Yumm for their easy homemade salsa recipe!

TIPS AND TRICKS TO CONSIDER:

  • If you love peppers, feel free to chops up some green and red bell peppers and add them to this dish.
  • You can substitute the ham for cooked and crumbled bacon, cooked and crumbled sausage, or even just leave the meat out all together.
  • If you love cheese, feel free to add in some Swiss cheese or Colby jack to this dish – they taste amazing!
  • If you want to peel the potatoes, feel free, but it’s not necessary (in fact, I prefer to leave the skins on).
  • Make sure you DICE the potatoes not just chop them. They will need to be a bit smaller to make sure they are not raw once the eggs are done cooking.

More Instant Pot breakfast recipes? YES PLEASE!

Kristen shares new recipes for the Instant Pot on our YouTube channel at least once a week! She goes through exactly how to make each recipe for you to watch at home. If you are looking for more breakfast recipes to try, be sure to watch how to make 3 more amazing Instant Pot breakfast that even beginners can do!

Breakfast meals for any time of day!

 

Serves: 4

Instant Pot Ham and Egg Casserole

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 medium red potatoes
  • 1/2 onion, diced
  • 1 cup chopped ham
  • 2 cups shredded cheddar cheese
  • 10 large eggs
  • 1 cup milk (I used skim- but any kind will work)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Spray the insert of an Instant pot with nonstick cooking spray.
  2. Pour the eggs and milk into the insert and whisk until well blended. Place the potatoes, ham, onions, cheese, and salt and pepper in with the eggs and mix until everything is covered with the egg mixture. Then cover the bowl with aluminum foil.
  3. Place your steam rack or trivet into the bottom of your Instant Pot and add 2 cups of water. Put your foil covered insert on top of the steam rack.
  4. Close the lid on your Instant Pot and push manual. Schedule the timer for 25 minutes and you are good to go!
  5. When the timer is done, do a quick release and remove the lid as soon as the pressure is gone.
  6. Serve with your favorite toppings for breakfast casseroles. We love to use salsa, avocado, shredded cheese, sliced tomatoes, and salt and pepper!

Nutrition

Calories

450 cal

Fat

31 g

Carbs

7 g

Protein

30 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1361
https://media.sixsistersstuff.com/recipe/instant-pot-ham-and-egg-casserole/

 

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff

Print Friendly, PDF & Email

Comment on this Recipe

35 Responses to “Instant Pot Ham and Egg Casserole”

    • For one... using cream in a soup while cooking it gives it lumps. ha ha. I'm sure I'll have more! It is just a matter of trial and error. Sometimes things aren't cooked all the way, so I have to continue to cook them. Or I cook the too much and everything is dry. ha ha.
      • Jesse Dresbach
        I'm pretty sure that's what they are saying, I had to re-read it too because when I recipes, the word "insert" is usually the metal bowl that you actually cook in (the stainless steel insert of the Instant Pot) but as you read the recipe, you can see by "insert" she means a SECOND bowl inside the pot. I think the reason you have to do that with eggs is because the IP works based on steam, so it heats up liquid in the pot to build pressure, so if you had the eggs on the bottom of it they'd cook so fast & you'd never reach pressure/burn your eggs. So by setting a SECOND dish in there on a rack, you can have the water UNDER it heat up, steam up, and pressurize. It's kind of like when you see people making cheesecakes in there, its raised up. In fact, this recipe would probably work really well in a springformcheesecake pan!
  1. Well. Edible. I guess that's good that it's not going to waste. After 25 min my 1/4 inch diced potatoes were still raw and the egg in the middle was nowhere close to set. Gave it 5 more min. Then 5 more min... egg was done but we just decided to eat it with crunchy potatoes. This dish would cook faster with a more shallow dish than what I used. I guess yours was more shallow. Thanks for the experiment!
  2. We followed the recipe and after 25 minutes our eggs and diced potatoes were not fully cooked. Had to cook for another 10 minutes and then just served. Tastes good but maybe next time I’ll precook the potatoes before I add them to the recipe.
  3. I saw manual but did not see which pressure setting to use. I would assume 25 mins high pressure would work rather than low pressure. I only cook my large diced potatoes for 12 mins high pressure for potato should, mash, etc so I'm wondering why people have had so many potatoes under cooked. What elevation was this recipe developed at?
  4. This recipe needs to be changed. We had to place the partially cooked food in a baking dish and place in the oven. We sprinkled cheese (cheddar and Swiss) over the top. The potato was not fully cooked. I regret not reading the comments before attempting.
  5. Jeremy Marshall
    I don't think the creators of this recipe tried the recipe. I have never had a recipe completely not work before. I don't think there is a container that would fit in a standard instant pot and contain all the ingredients listed. Also, 25 minutes doesn't come close to cooking it. Please remove this recipe, as when I went to leave this comment there were many more with the same theme.
  6. Matt Sheinin
    I reworked the recipe and ended up with the best savory custard I have ever tasted. Try this: 1. Don't dice anything. Use thin slices. I used a mandolin's thinnest slices for 3 small Yukon gold potatoes & 1/2 a largish onion. No meat--my wife won't eat it--but if you want, use thin sliced ham (or prosciutto or bacon). Sliced red bell pepper might be good, but I didn't use it. 2. steamer rack goes in the bottom of your pressure cooker, then ~2 pints of water, then start boiling the water. 3. Put a lot of butter and/or flavorful olive oil in the bottom of a glass baking dish, the biggest one that will fit in your pressure cooker, and start boiling the water. My dish is a 5 cup Pyrex. 4. Next, put the potato slices into the baking dish, coating each slice with the butter as best you can. No cover on the pressure cooker yet. 5. While the potatoes are pre-cooking, slice up the onion, then mix it in with the potatoes. Still no cover on the pot. 6. Next, make your egg mixture, somewhat as you might for scrambled eggs, Since I like custardy eggs and will be steaming them, I used perhaps 1/2 cup of milk for 6 large eggs, kosher salt, black pepper and mustard powder. Mix up the eggs the way you like to (I crack the eggs into an oversized mason jar and shake several times, resulting in a more homogeneous mixture than whisking for an omelet). 7. Pour some more good olive oil onto the sliced veggies, mix around minimally, then pour the egg mix over them, cover the pot and start pressure cooking on high while you set the table and prep the rest of your meal (a good tossed salad with an Italian vinaigrette, perhaps). 8. Timing the pressure cooker remains a mystery. I used a manual 6 liter pressure cooker on an induction burner set to the highest power until steam (set to "high") started to come out, then cut the temp on the induction burner to 300 degrees F. I cooked it until the rest of dinner was ready, about 20 minutes (but remember that the potatoes/onions were sliced thin and pre-cooked). Then let pressure out as quickly as compatible with safety. Egg texture was custardy, not at all like that pictured in the original recipe. Nothing got onto the pressure cooker itself, so I was glad I hadn't coated its interior with oil. Nothing to wash at all; glass dish went into the dish washer. Send me an email if you like this!
  7. Mary Jo
    I just tried this recipe because it sounded really yummy on a Saturday morning. Wish I’d read the comments first. I cut the recipe in half because I wanted to use my 3qt. I did not include the potatoes because I didn’t have any on hand. I used a 3 cup Pyrex bowl and set the timer for 25 minutes high pressure, QR when finished. The eggs were completely raw in the middle! I returned the bowl to the IP without the foil on top, set timer for another 15 minutes, QR. That did it! They taste great, but the timing is off.
  8. Carolie
    I’m sad I didn’t read the comments. I read the recipe through three times, and then made sure to tell my husband to QR and take it out when it beeped since I had to run an errand. When I got home, it was still liquid raw egg except 1/2 inch around the edges. Putting it back in now. :( Could have simply baked it in the oven in a large, flat dish in less time instead of in a tall round dish to fit to IP. Very sad about this.
  9. Family Mitchell
    I ended up cooking this today and used a Corning Ware dish. After 25 min, it wasn’t done so I put the foil covered dish into the oven, turned oven to 350 and started oven. I set timer to 20 min. All was done after 20 minutes, which included pre-heating. Potatoes were diced to about 1 in cubes. Very tasty!

Leave a Comment