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.
