Instant Pot Cheesy Bacon Breakfast Potatoes–tender cubed potatoes tossed in seasonings with bacon, green pepper, onions and cheese. Perfect for breakfast (or dinner)!
Instant Pot Cheesy Bacon Breakfast Potatoes
These potatoes are everything! You’re going to love the well seasoned bites of potatoes with melty cheese and crispy bites of bacon. These potatoes go great alongside some scrambled eggs for a hearty breakfast. Or you can serve them as a side dish to your dinner. Either way you’re going to love them!
Ingredients/Substitution Ideas
- Yellow onion–or white onion. If you don’t like onion you can leave it out completely.
- Yukon gold potatoes–I didn’t peel my potatoes. You can also use peeled Russet potatoes or red potatoes with skins on
- Bacon–I only used 4 slices but you can also go heavier on the bacon and double it
- Green bell pepper–or red bell pepper. If you don’t like peppers you can it them out.
- Garlic powder, onion powder, smoked paprika, kosher salt, black pepper, cayenne pepper–for lots of flavor. If you don’t like heat then leave out the cayenne pepper.
- Shredded cheddar cheese–I shred mine off of the block for better meltability. I like sharp for more flavor. You can also use another type of cheese that you like (i.e. pepper jack)
Instructions
- Prepare IP: Pour 1 ½ cups water into bottom of Instant Pot. Add onions to bottom of steamer basket* and top with the potatoes. Place in the Instant Pot.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes for firm potatoes or 4 potatoes for soft potatoes. When time is up move valve to venting and remove the lid and steamer basket. Dump out the water and dry out the Instant Pot liner.
- Cook bacon: Turn Instant Pot to sauté setting. When the display says hot add in the bacon pieces and cook until crispy. Move bacon out of the Instant Pot to a paper towel lined plate.
- Sauté and season: Add bell pepper into pot with the bacon grease and sauté until softened. Add in the potatoes, garlic powder, onion powder, smoked paprika, salt, pepper and cayenne. Toss well so that potatoes are coated in seasonings. Turn off Instant Pot.
- Stir in the cheese and serve.
Notes/Tips
- Equipment: I used my 6 quart Instant Pot Duo 60 7 in 1* (this also works in an 8 quart pot) and my silicone Avokado steamer basket*.
- Tips for cooking potatoes: If your potatoes don’t get cooked enough you can always add a minute of two of pressure cooking time. For potatoes that I want to have shape and texture I like to undercook rather than overcook. I find that 2-3 minutes in a steamer basket is all that’s needed for cubed Yukon gold potatoes (3-4 minutes for Russets). The size of the potato cubes affects cooking time too. For smaller cubes you’ll need less time and for larger cubes you’ll need more time.
- Why the steamer basket?: I like cooking potatoes in a steamer basket to get them up off the bottom of the pot and out of the water. This prevents them from getting grainy and overcooked. If you don’t have a steamer basket you can try using a trivet.
- What if I want to use bacon that has already been cooked? That is totally fine! Instead of using bacon grease to sauté the peppers and toss with the peppers use 4 Tbsp of butter.
- Can I make this with leftover baked potatoes? Yes, if you have extra baked potatoes from dinner then cube them up and start with step 3 of the recipe.
More Instant Pot Breakfast Recipes…
Instant Pot Pumpkin French Toast Casserole
Instant Pot Starbucks Egg Bites
Instant Pot Breakfast Enchiladas
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Instant Pot Cheesy Bacon Breakfast Potatoes
- Prep Time: 25 minutes
- Cook Time: 2 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
Description
Tender cubed potatoes tossed in seasonings with bacon, green pepper, onions and cheese. Perfect for breakfast (or dinner)!
Ingredients
Scale
- 1/2 of one medium yellow onion, sliced
- 1 1/2 pounds Yukon gold potatoes, washed and cubed
- 4 slices of bacon, cut into 4 pieces each
- 1 green bell pepper, cored and diced or cut into slices
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Pinch of cayenne pepper
- 1 cup shredded cheddar cheese
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add onions to bottom of steamer basket and top with the potatoes. Place in the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes for firm potatoes or 4 potatoes for soft potatoes. When time is up move valve to venting and remove the lid and steamer basket. Dump out the water and dry out the Instant Pot liner.
- Turn Instant Pot to sauté setting. When the display says hot add in the bacon pieces and cook until crispy. Move bacon out of the Instant Pot to a paper towel lined plate.
- Add bell pepper into pot with the bacon grease and sauté until softened. Add in the potatoes, garlic powder, onion powder, smoked paprika, salt, pepper and cayenne. Toss well so that potatoes are coated in seasonings. Turn off Instant Pot.
- Stir in the cheese and serve.
- Category: Breakfast
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
It was very good. Made it for a side dish for supper. Didn’t have a green pepper so used 3 mini peppers and part of an Anaheim. Only had russets, so peeled and cubed them. The 4 minute cook time worked. Will serve the rest for breakfast tomorrow with eggs. I used regular paprika and it was sufficient due to the bacon.
★★★★★
The best part is having the leftovers for breakfast tomorrow!
I made these for breakfast today and my husband and I both loved them. I had to skip the pepper because we didn’t have any but I did add some lentil sprouts. We got some from our CSA farm. They are not my favorite, but I decided to try adding a few handfuls after the potatoes were cooked. It was a great, healthy addition because I barely noticed them. I also topped the potatoes with some fried eggs. A delicious breakfast!
★★★★★
I’ve never had lentil sprouts! Now you’ve piqued my interest!
Excellent!! Made them according to your recipe, but had to use a red pepper instead of a bell. My wife suggested using regular paprika next time instead of the smoked, because she thought the bacon provided enough smokiness. So good I couldn’t wait to finish my dish to comment! I served mine over a couple of fried eggs, and added ketchup because I’m just that way. Thanks again Karen.
★★★★★
I love the idea of the fried eggs. I can just picture the runny yoke over the potatoes and that is making my mouth water!