Pressure Cooker Steak and Eggs Breakfast w/ Baby Potatoes

Pressure Cooker Steak and Eggs Breakfast w/ Baby Potatoes

www.GrandmaBehrendt.com

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Prep Time 2 minutes mins

NPR 5 minutes mins

Total Time 7 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Ingredients

  

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• 2 Rib Eye Steaks or New York Strip or porter house 1″ thick or more if you like med rare to rare
• 1-2 tsp Steak Seasoning like Montreal or Grandma Behrendt's Seasoned Pepper
• 1 Tbsp butter
• 1 Tbsp Avocado oil or other high heat oil
• 1 cup Beef Broth
• 4 jumbo eggs or at least large
• 1 lb baby potatoes

Instructions

 

• Turn your pressure cooker on Saute and make sure it is set to MORE/High which is the highest setting to sear your meat on. Let your pot heat up and make sure it says HOT before you continue.
• While your pot is heating up, season your steak on both sides and use more than you typically would.
  
• When your IP says HOT, add your butter and oil. The butter will melt quickly and help with the browning process.
• Add the steak and sear 2 min per side. If your steak is thin or you like your steak more on the rare side, just do one side.
  
• Remove steak and set aside. Deglaze pot with your beef broth. Scrape all those browned bits off the bottom. When done, press Cancel.
  
• Now add the trivet and place your steaks on the trivet.
• Add your baby potatoes and eggs around the sides. Close lid and set to Sealing, unless your pot auto seals.
  
• Set your pot to Pressure Cook or Manual for 0 minutes . Then do a 4-5 min NPR for a thinner steak.
• If your steak is thicker, or you like steak more well done, you can do a 5-7 min NPR.
  
• If you choose to make a gravy, you can thicken your broth with a cornstarch slurry (1-2 Tbsp of cornstarch and cold water) to make a gravy if you desire.

Notes

The desired doneness of your steak will depend on a few things. Each pot can vary slightly in temperature. If you like your steaks more rare, be sure to get very thick cuts of meat. An inch or more. Or you can wrap your seared steak in foil. Low pressure is also an option for some. You are going to need to experiment a bit to get it just right for you and your family. This recipe is a good place to begin. And don't worry, your eggs will be done and baby potatoes will be nice and tender. Fork tender in fact. 

Keyword eggs

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This is one of our favorite breakfasts. So easy and quick too. My husband still can’t believe I can whip up steak and eggs in just a few minutes. It’s ready even before he finishes his first cup of coffee!

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Print Recipe

Pressure Cooker Steak and Eggs Breakfast w/ Baby Potatoes

Prep Time2 minutes mins

NPR5 minutes mins

Total Time7 minutes mins

Course: Breakfast

Cuisine: American

Keyword: eggs

Servings: 2 servings

Author: www.GrandmaBehrendt.com

Ingredients

• 2 Rib Eye Steaks or New York Strip or porter house 1″ thick or more if you like med rare to rare
• 1-2 tsp Steak Seasoning like Montreal or Grandma Behrendt's Seasoned Pepper
• 1 Tbsp butter
• 1 Tbsp Avocado oil or other high heat oil
• 1 cup Beef Broth
• 4 jumbo eggs or at least large
• 1 lb baby potatoes

Instructions

• Turn your pressure cooker on Saute and make sure it is set to MORE/High which is the highest setting to sear your meat on. Let your pot heat up and make sure it says HOT before you continue.
• While your pot is heating up, season your steak on both sides and use more than you typically would.
  
• When your IP says HOT, add your butter and oil. The butter will melt quickly and help with the browning process.
• Add the steak and sear 2 min per side. If your steak is thin or you like your steak more on the rare side, just do one side.
  
• Remove steak and set aside. Deglaze pot with your beef broth. Scrape all those browned bits off the bottom. When done, press Cancel.
  
• Now add the trivet and place your steaks on the trivet.
• Add your baby potatoes and eggs around the sides. Close lid and set to Sealing, unless your pot auto seals.
  
• Set your pot to Pressure Cook or Manual for 0 minutes . Then do a 4-5 min NPR for a thinner steak.
• If your steak is thicker, or you like steak more well done, you can do a 5-7 min NPR.
  
• If you choose to make a gravy, you can thicken your broth with a cornstarch slurry (1-2 Tbsp of cornstarch and cold water) to make a gravy if you desire.

Notes

The desired doneness of your steak will depend on a few things. Each pot can vary slightly in temperature. If you like your steaks more rare, be sure to get very thick cuts of meat. An inch or more. Or you can wrap your seared steak in foil. Low pressure is also an option for some. You are going to need to experiment a bit to get it just right for you and your family. This recipe is a good place to begin. And don't worry, your eggs will be done and baby potatoes will be nice and tender. Fork tender in fact.