Sausage and Poblano Breakfast Burritos - Instant Pot
Equipment
- Stacker pans
Ingredients
- 1 cup poblano pepper diced
- 1 cup onion diced
- 6 lg eggs
- ¼ cup heavy cream
- 1 cup turkey sausage precooked (or precook your own)
- 1 cup shredded cheese
- ¼ tsp salt
- 6 lg flour tortillas burrito size
Optional Toppings
- sour cream or Mexican Crema
- salsa or hot sauce
- shredded cheese extra for topping, if desired
- tater tots optional, but I air fried these
Instructions
- This recipe is done pot in pot. I used a stacker pan with the lid. Add 1 cup of water to your 6 Qt pot. Prepare your pan by spraying with cooking spray.
- In a medium sized mixing bowl add peppers, onions, eggs, cream, cooked sausage, shredded cheese, and salt.
- Stir it all very well.
- Pour into prepared stacker pan and lower into pot on a trivet with handles.
- Close lid and set pot to sealing if required on your model.
- Set pot to Pressure Cook or Manual for 35 min and QR.
- When done, remove trivet from pot and carefully open lid to stacker pan.
- Use a large fork to break up your filling mixture.
- Scoop egg mixture onto tortilla.
- Add extra cheese, salsa, crema or sour cream, and tater tots.
- Fold tortilla into a burrito and wrap in deli paper or paper towel.
- We usually let our burritos sit for a few minutes before eating them. The filling sort of melds together a little better and the tortilla softens.
Tried this recipe?Let us know how it was!
When your husband loves Mexican foods and you love your Instant Pot, things like Breakfast Burritos and Huevos Rancheros just have to happen! I like to use poblano peppers because they don’t overpower with spicy. They add just enough heat. https://grandmabehrendt.com/recipes/huevos-rancheros-instant-pot/
Sausage and Poblano Breakfast Burritos - Instant Pot
Servings: 6 burritos
Equipment
- Stacker pans
Ingredients
- 1 cup poblano pepper diced
- 1 cup onion diced
- 6 lg eggs
- ¼ cup heavy cream
- 1 cup turkey sausage precooked (or precook your own)
- 1 cup shredded cheese
- ¼ tsp salt
- 6 lg flour tortillas burrito size
Optional Toppings
- sour cream or Mexican Crema
- salsa or hot sauce
- shredded cheese extra for topping, if desired
- tater tots optional, but I air fried these
Instructions
- This recipe is done pot in pot. I used a stacker pan with the lid. Add 1 cup of water to your 6 Qt pot. Prepare your pan by spraying with cooking spray.
- In a medium sized mixing bowl add peppers, onions, eggs, cream, cooked sausage, shredded cheese, and salt.
- Stir it all very well.
- Pour into prepared stacker pan and lower into pot on a trivet with handles.
- Close lid and set pot to sealing if required on your model.
- Set pot to Pressure Cook or Manual for 35 min and QR.
- When done, remove trivet from pot and carefully open lid to stacker pan.
- Use a large fork to break up your filling mixture.
- Scoop egg mixture onto tortilla.
- Add extra cheese, salsa, crema or sour cream, and tater tots.
- Fold tortilla into a burrito and wrap in deli paper or paper towel.
- We usually let our burritos sit for a few minutes before eating them. The filling sort of melds together a little better and the tortilla softens.
2 comments on “Sausage and Poblano Breakfast Burritos – Instant Pot”
Could you make these up, minus the sour cream, and freeze and then reheat as needed?
Yes, I would think that would work out well. I used to freeze breakfast burritos all the time. Even with potatoes in them they are great.
Comments are closed.