Breakfast is the most important meal of the day, and the Instant Pot makes it quick and easy.
With its versatility, you can prepare everything from oatmeal and egg dishes to breakfast casseroles and frittatas.
These 15 Instant Pot breakfast recipes will inspire you to enjoy delicious, hassle-free mornings.
From savory to sweet, there’s a recipe to satisfy every craving.
Using fresh ingredients and smart cooking techniques ensures meals are both nutritious and flavorful.
Instant Pot breakfasts save time, reduce cleanup, and are perfect for busy mornings.
Discover how easy and tasty your mornings can be with these recipes.
15 Delicious Instant Pot Breakfast Recipes for Quick Mornings
Instant Pot breakfast recipes make mornings simple, fast, and delicious.
These 15 recipes prove that you can enjoy hearty, flavorful breakfasts without the stress.
From oatmeal and egg dishes to casseroles and frittatas, there’s something for everyone.
Using fresh ingredients and time-saving techniques ensures meals are both healthy and satisfying.
These recipes make breakfast preparation effortless, even on busy days.
Enjoy warm, tasty, and nutritious meals every morning with your Instant Pot.
Start your day right with these easy and versatile Instant Pot breakfast recipes.
Instant Pot Steel Cut Oatmeal
This Instant Pot steel cut oatmeal is creamy, comforting, and effortless to prepare.
It transforms chewy steel-cut oats into a velvety breakfast with minimal effort.
Perfectly cooked every time, it’s customizable with fruits, nuts, or sweeteners.
Ideal for busy mornings when you want something hearty, wholesome, and warm to keep you full and energized.
Ingredients:
- 1 cup steel cut oats
- 3 cups water
- 1 cup unsweetened almond milk (or any milk)
- 1 tablespoon maple syrup or brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- Optional toppings: fresh berries, sliced banana, chopped nuts
Instructions:
- Add oats, water, almond milk, cinnamon, and salt to the Instant Pot.
- Stir well and secure the lid.
- Set to “Manual” or “Pressure Cook” for 4 minutes on high pressure.
- Allow a natural pressure release for 10 minutes.
- Carefully open the lid and stir in maple syrup.
- Serve warm with your favorite toppings like nuts and berries.
This steel cut oatmeal is creamy, rich, and deeply comforting.
It’s perfectly balanced between hearty texture and smooth consistency.
Loaded with fiber and plant-based nutrients, it provides lasting energy.
A simple breakfast made effortlessly perfect in your Instant Pot.
Instant Pot Breakfast Quinoa
This Instant Pot breakfast quinoa is a protein-packed, gluten-free alternative to traditional oatmeal.
It’s light, fluffy, and infused with warm cinnamon and vanilla flavor.
The Instant Pot makes quinoa soft yet tender, soaking up the sweetness of almond milk beautifully.
It’s nourishing, naturally sweet, and ideal for both warm and chilled breakfasts.
Ingredients:
- 1 cup uncooked quinoa, rinsed
- 1 1/2 cups almond milk
- 1/2 cup water
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Toppings: fresh berries, chopped almonds, chia seeds
Instructions:
- Add rinsed quinoa, almond milk, water, maple syrup, cinnamon, and salt into the Instant Pot.
- Stir gently and secure the lid.
- Set to “Manual” or “Pressure Cook” for 2 minutes on high.
- Allow a natural release for 10 minutes before opening.
- Fluff with a fork and stir in vanilla extract.
- Serve warm with berries, nuts, or seeds on top.
This breakfast quinoa is light, fragrant, and nutrient-rich.
It’s a complete protein source that keeps you satisfied.
The sweetness and warmth make it deeply comforting.
A wholesome vegan breakfast that’s quick, simple, and delicious.
Instant Pot Egg Bites
These Instant Pot egg bites are fluffy, cheesy, and incredibly convenient.
They mimic the texture of café-style egg bites but are customizable and homemade.
Each bite-sized portion is packed with protein and flavor from eggs, vegetables, and cheese.
They’re perfect for meal prep and ideal for quick grab-and-go breakfasts.
Ingredients:
- 6 large eggs
- 1/2 cup cottage cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup chopped spinach
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon olive oil (for greasing silicone mold)
Instructions:
- Blend eggs, cottage cheese, and shredded cheddar until smooth.
- Stir in bell pepper, spinach, garlic powder, salt, and pepper.
- Grease a silicone egg mold with olive oil and pour the mixture evenly.
- Add 1 cup of water to the Instant Pot and place the mold on a trivet.
- Secure the lid and set to “Steam” for 8 minutes.
- Let pressure release naturally for 5 minutes before removing.
- Cool slightly and pop egg bites out of the mold.
These Instant Pot egg bites are tender, flavorful, and high in protein.
They reheat beautifully and make mornings effortless.
Perfect for busy weekdays or meal prep.
A satisfying and nourishing breakfast you’ll love every time.
Instant Pot Apple Cinnamon Porridge
This Instant Pot apple cinnamon porridge combines the sweetness of apples with the warmth of spices.
It’s creamy, aromatic, and feels like a hug in a bowl.
The Instant Pot gently infuses oats with apple and cinnamon flavor, creating a comforting breakfast that’s wholesome and satisfying.
It’s ideal for cool mornings or cozy weekends.
Ingredients:
- 1 cup rolled oats
- 2 cups almond milk
- 1 apple, peeled and diced
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- Optional toppings: walnuts, raisins, or coconut flakes
Instructions:
- Add rolled oats, almond milk, diced apple, cinnamon, nutmeg, and salt to the Instant Pot.
- Stir gently to mix.
- Secure the lid and set to “Porridge” mode or “Manual” for 3 minutes.
- Allow natural pressure release for 10 minutes.
- Open the lid and stir in maple syrup.
- Serve warm with your favorite toppings.
This apple cinnamon porridge is cozy, fragrant, and deliciously creamy.
It’s full of natural sweetness and fiber.
Each bite feels nourishing and comforting.
A wholesome Instant Pot breakfast that’s pure comfort in every spoonful.
Instant Pot Vegan Breakfast Casserole
This Instant Pot vegan breakfast casserole is hearty, savory, and completely plant-based.
It’s made with tofu, vegetables, and chickpea flour for a protein-packed morning meal.
Soft, flavorful, and easy to prepare, it’s perfect for brunch or weekly meal prep.
A warm and filling dish that satisfies without compromise.
Ingredients:
- 1 block firm tofu, crumbled
- 1/4 cup chickpea flour
- 1/4 cup unsweetened almond milk
- 1/2 cup chopped bell pepper
- 1/4 cup diced onion
- 1/2 cup chopped spinach
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- In a bowl, whisk chickpea flour, almond milk, turmeric, salt, and pepper.
- Stir in crumbled tofu, vegetables, and garlic powder.
- Lightly grease a heat-safe bowl or baking dish that fits inside your Instant Pot.
- Pour the mixture in and cover with foil.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Set to “Steam” mode for 20 minutes.
- Allow natural pressure release for 10 minutes.
- Carefully remove and let cool before slicing.
This vegan breakfast casserole is fluffy, savory, and protein-rich.
It’s filling without being heavy and full of flavor.
A perfect Instant Pot breakfast for sharing or prepping ahead.
It’s nutritious, comforting, and 100% plant-powered
Instant Pot Banana Nut Oatmeal
This Instant Pot banana nut oatmeal is warm, creamy, and full of natural sweetness.
It combines ripe bananas, hearty oats, and crunchy nuts to create a breakfast that’s both indulgent and healthy.
Perfect for busy mornings, this oatmeal practically cooks itself, delivering comforting flavors with minimal effort.
Every bite is sweet, nutty, and deeply satisfying.
Ingredients:
- 1 cup rolled oats
- 2 ripe bananas, mashed
- 2 ½ cups almond milk or water
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 2 tablespoons chopped walnuts or pecans
Instructions:
- Add oats, mashed bananas, almond milk, cinnamon, nutmeg, and salt to the Instant Pot.
- Stir well and secure the lid.
- Set to “Pressure Cook” for 3 minutes on high pressure.
- Allow natural pressure release for 10 minutes.
- Open the lid and stir in maple syrup and chopped nuts.
- Serve warm with extra banana slices or a drizzle of syrup.
This banana nut oatmeal is wholesome, sweet, and nourishing.
It’s rich in fiber and potassium, keeping you full and energized.
The Instant Pot makes it perfectly creamy every time.
A simple, comforting breakfast that feels like a treat.
Instant Pot Breakfast Rice Pudding
This Instant Pot breakfast rice pudding is creamy, fragrant, and slightly sweet — a comforting twist on a traditional favorite.
It’s made with jasmine rice, coconut milk, and vanilla for a tropical-inspired breakfast that’s warm and velvety.
Perfect for mornings when you crave something indulgent yet light.
It’s elegant, filling, and full of aroma.
Ingredients:
- 1 cup jasmine rice
- 1 ½ cups coconut milk
- 1 cup water
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- Toppings: raisins, coconut flakes, or chopped nuts
Instructions:
- Add rice, coconut milk, water, cinnamon, and salt to the Instant Pot.
- Stir gently and secure the lid.
- Set to “Porridge” mode or “Pressure Cook” for 5 minutes on high.
- Allow a natural pressure release for 10 minutes.
- Stir in maple syrup and vanilla extract.
- Spoon into bowls and add your favorite toppings.
This breakfast rice pudding is smooth, creamy, and perfectly sweet.
It delivers warmth and comfort with every bite.
Rich in plant-based nutrients and satisfying texture.
An Instant Pot breakfast that feels luxurious yet wholesome.
Instant Pot Vegetable Frittata
This Instant Pot vegetable frittata is a savory breakfast packed with colorful veggies and fluffy eggs.
It’s light yet protein-rich, making it a balanced morning meal that’s quick and simple.
The Instant Pot steams the frittata gently, keeping it moist and tender.
Perfect for weekend brunch or weekday meal prep.
Ingredients:
- 6 large eggs
- 1/4 cup almond milk
- 1/2 cup chopped spinach
- 1/4 cup diced red bell pepper
- 1/4 cup chopped onions
- 1/4 cup shredded vegan or regular cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil for greasing
Instructions:
- Whisk eggs, almond milk, garlic powder, salt, and pepper in a bowl.
- Stir in vegetables and cheese.
- Grease a heatproof dish that fits inside the Instant Pot.
- Pour in the egg mixture and cover with foil.
- Add 1 cup of water to the pot and place the trivet inside.
- Set to “Steam” for 20 minutes.
- Allow a natural release for 10 minutes before removing.
- Slice and serve warm with toast or salsa.
This vegetable frittata is fluffy, colorful, and nourishing.
It’s easy to make, high in protein, and full of flavor.
Every bite brings a mix of freshness and comfort.
A balanced breakfast that brightens your morning.
Instant Pot Cinnamon French Toast Casserole
This Instant Pot cinnamon French toast casserole is sweet, soft, and irresistibly aromatic.
It combines chunks of bread, plant milk, cinnamon, and maple syrup into a rich and fluffy bake.
Each bite tastes like warm cinnamon rolls in casserole form.
A comforting breakfast perfect for sharing or weekend indulgence.
Ingredients:
- 6 cups cubed bread (stale or day-old preferred)
- 1 ½ cups almond milk
- 1/4 cup maple syrup
- 1 tablespoon flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar or fruit for topping
Instructions:
- In a large bowl, whisk almond milk, flaxseed, maple syrup, cinnamon, vanilla, and salt.
- Add bread cubes and toss until well coated.
- Let sit for 10 minutes to absorb liquid.
- Grease a heatproof dish and pour in the mixture.
- Cover with foil and place on a trivet inside the Instant Pot with 1 cup of water.
- Set to “Steam” mode for 25 minutes.
- Allow natural pressure release for 10 minutes.
- Serve warm topped with powdered sugar or fruit.
This French toast casserole is sweet, fluffy, and full of cinnamon warmth.
It’s rich yet light, perfectly balanced in flavor.
A decadent Instant Pot breakfast that feels homemade and cozy.
Ideal for holidays, guests, or slow weekend mornings.
Instant Pot Savory Breakfast Lentils
This Instant Pot savory breakfast lentil bowl is hearty, nutritious, and completely plant-based.
It’s a protein-packed way to start your day, filled with lentils, veggies, and warm spices.
Each bite is earthy and satisfying, offering deep comfort and nourishment.
Perfect for those who prefer savory breakfasts that sustain energy for hours.
Ingredients:
- 1 cup red lentils, rinsed
- 2 cups vegetable broth
- 1/2 cup diced tomatoes
- 1/2 onion, chopped
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Set the Instant Pot to “Sauté” mode and heat olive oil.
- Add onions and cook until translucent.
- Stir in lentils, tomatoes, turmeric, cumin, salt, and pepper.
- Add vegetable broth and stir well.
- Secure the lid and cook on “Pressure Cook” for 5 minutes.
- Allow a natural release for 10 minutes.
- Stir and serve warm topped with fresh cilantro.
This savory lentil breakfast is flavorful, grounding, and protein-rich.
It’s perfect for an energizing morning meal.
The Instant Pot locks in all the spices and textures beautifully.
A hearty vegan breakfast that keeps you full and focused.
Instant Pot Quinoa Breakfast Porridge
This Instant Pot quinoa breakfast porridge is creamy, wholesome, and filled with natural sweetness.
It’s made with fluffy quinoa, almond milk, and cinnamon for a warm and nourishing start to your morning.
Packed with plant-based protein and fiber, this porridge keeps you full and satisfied.
It’s an ideal breakfast for cold mornings or post-workout refueling.
Ingredients:
- 1 cup quinoa, rinsed well
- 2 cups almond milk
- 1 cup water
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh fruits and nuts for topping
Instructions:
- Add rinsed quinoa, almond milk, water, cinnamon, nutmeg, and salt into the Instant Pot.
- Stir well and secure the lid tightly.
- Set to “Pressure Cook” for 2 minutes on high.
- Allow a natural pressure release for 10 minutes.
- Open the lid, stir in maple syrup and vanilla extract.
- Serve hot with fruit, nuts, or a drizzle of almond butter.
This quinoa porridge is light, comforting, and naturally sweetened.
It’s full of nutrients, offering plant protein and essential minerals.
The Instant Pot ensures perfectly cooked quinoa every time.
A breakfast that’s simple yet incredibly nourishing.
Instant Pot Vegan Breakfast Burrito Filling
This Instant Pot vegan breakfast burrito filling is hearty, flavorful, and packed with protein.
It combines lentils, black beans, and vegetables to make a savory filling perfect for breakfast wraps or bowls.
Spiced just right, it’s satisfying and customizable.
Ideal for meal prep or grab-and-go mornings.
Ingredients:
- 1/2 cup red lentils
- 1/2 cup black beans (cooked or canned)
- 1/2 cup diced bell peppers
- 1/4 cup chopped onions
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1 tablespoon olive oil
- 1 1/2 cups vegetable broth
- Salt and pepper to taste
Instructions:
- Turn the Instant Pot to “Sauté” mode and heat olive oil.
- Add onions and bell peppers, cooking until softened.
- Stir in lentils, beans, cumin, paprika, salt, and pepper.
- Pour in vegetable broth and mix well.
- Close the lid and cook on “Pressure Cook” for 5 minutes.
- Let the pressure release naturally for 10 minutes.
- Stir and use the mixture as a burrito filling or serve in bowls.
This vegan burrito filling is bold, spicy, and satisfying.
It’s an easy protein-rich breakfast that’s freezer-friendly.
The Instant Pot brings all flavors together seamlessly.
Perfect for busy mornings or weekend brunches.
Instant Pot Berry Steel-Cut Oats
This Instant Pot berry steel-cut oats recipe is creamy, fruity, and full of natural sweetness.
It’s a fiber-rich, high-protein breakfast that tastes like dessert but keeps you nourished all morning.
The oats are perfectly tender, and the berries melt into a sweet, jammy consistency.
A simple, one-pot breakfast that feels luxurious.
Ingredients:
- 1 cup steel-cut oats
- 3 cups almond milk or water
- 1/2 cup mixed berries (fresh or frozen)
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Chia seeds or nuts for topping
Instructions:
- Add oats, almond milk, berries, cinnamon, and salt to the Instant Pot.
- Stir gently and close the lid.
- Set to “Pressure Cook” for 4 minutes on high.
- Allow a natural release for 10 minutes.
- Stir in maple syrup and vanilla extract.
- Serve topped with nuts, chia seeds, or more berries.
These berry oats are smooth, sweet, and satisfying.
They deliver the perfect mix of fiber and protein.
The Instant Pot ensures creamy oats without stirring.
A healthy, vibrant start to your morning.
Instant Pot Savory Chickpea Scramble
This Instant Pot savory chickpea scramble is a vegan twist on traditional scrambled eggs.
It’s high in protein and full of earthy, spiced flavors from chickpeas, turmeric, and garlic.
Perfect for a hearty breakfast or brunch, it’s delicious served on toast or with avocado.
An energizing, nutrient-rich meal made easy.
Ingredients:
- 1 cup cooked chickpeas
- 1/2 cup diced onions
- 1/4 cup chopped tomatoes
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon black salt (kala namak)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Turn the Instant Pot to “Sauté” mode and add olive oil.
- Add onions and cook until translucent.
- Stir in tomatoes, turmeric, cumin, and salt.
- Add chickpeas and mash slightly for a scramble-like texture.
- Cook for 5 minutes, stirring occasionally.
- Garnish with cilantro and serve warm.
This chickpea scramble is savory, aromatic, and rich in protein.
It’s a fulfilling vegan breakfast with balanced nutrition.
The Instant Pot simplifies the process beautifully.
A flavorful way to start your day strong.
Instant Pot Apple Cinnamon Millet Porridge
This Instant Pot apple cinnamon millet porridge is cozy, aromatic, and nutrient-packed.
It’s made with fluffy millet grains simmered in almond milk and spiced with cinnamon.
The natural sweetness of apples adds depth and comfort to every spoonful.
A wholesome breakfast that’s gentle yet energizing.
Ingredients:
- 1 cup millet, rinsed
- 2 cups almond milk
- 1 cup water
- 1 apple, diced
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- Chopped almonds for garnish
Instructions:
- Add millet, almond milk, water, diced apple, cinnamon, nutmeg, and salt to the Instant Pot.
- Stir to combine and secure the lid.
- Set to “Pressure Cook” for 10 minutes on high.
- Allow a natural release for 10 minutes.
- Open the lid and stir in maple syrup.
- Serve topped with almonds or apple slices.
This apple millet porridge is creamy, warm, and comforting.
It’s rich in protein and minerals while being naturally sweet.
The Instant Pot ensures a perfect, hands-free texture.
A nourishing way to begin your morning with calm energy.
