5 Healty Breakfast With instint pot – 1


1 Scotch Eggs

Prep Time: 5 minutes; Cook Time: 18 minutes Recommended Serving Size: 1 egg; Serves: 4


4 large eggs
1 tbsp. vegetable oil
1 pound ground country sausage


1- Cook the eggs first. Begin by putting the steamer basket in your instant pot. Pour a cup of water into your pot, and then sit the eggs in. Place your pot on high pressure for six minutes. Once done, use the natural release for six minutes. Do a quick pressure release to release the remaining pressure. Place the eggs in cold water to cool.

2- Once chilled, peel the eggs. Press a quarter of a pound of sausage around each egg. You are essentially making a sausage meatball around the egg. Turn the instant pot to sauté and add the oil. Brown the Scotch eggs on all sides. Turn them as needed. Once brown, remove from instant pot and place to the side.

3- The rack should be added to the pot and a cup of water poured in. Place the scotch eggs on the rack and cook for six minutes on high pressure. When finished use quick release for the pressure and enjoy.

2 Fruit Yogurt

Prep Time: 5 minutes; Cook Time: 12 hours, 5 minutes Recommended Serving Size: 1 jar; Serves: 4


4 pint jars
4 tbsp. milk powder
5 1/3 cup milk
2 cups chopped fruit
4 tbsp. sugar


1- Pour 1 ½ cups water into the instant pot, and set the grate in.

2- Add 1 1/3 cups milk to each of your jars and loosely screw on the lids. Sit the jars in the pot. Set on yogurt for two minutes. Once pressure releases naturally, remove the lid and allow the jars to cool, and carefully remove.

3- Add the yogurt culture, 1 tablespoon milk powder, and 1 tablespoon sugar to each jar. Stir together well. Mix in a ½ cup of fruit to each jar. Stir. Loosely place on the lids. Set to yogurt setting for 12 hours.

4- Refrigerate leftovers.

3 Egg Muffin

Prep Time: 10 minutes; Cook Time: 20 minutes Recommended Serving Size: 1 muffin; Serves: 4


Shredded cheese
4 large eggs
1 onion, diced
4 slices bacon, crumbled
½ tsp lemon pepper seasoning


1- Pour 1 ½ cups of water into your pot. Set the steamer basket inside the pot.

2- Beat the eggs together with the seasonings. Equally separate the cheese, onion, and bacon between four silicon cups. Separate the beaten eggs among the silicon cups. Sit cups into the instant pot.

3- Cover with the lid and seal into place. Set the pot high for eight minutes. Let the pressure release for a couple of minutes before using the quick pressure release.

4 Chunky Applesauce

Prep Time: 10 minutes; Cook Time: 15 minutes Recommended Serving Size: 1 cup; Serves: 8


1 tsp. cinnamon
10 large apples
¼ cup water
¼ cup sugar


1- Take the apples and peel and core them. Slice them into even slices. Set the apples in the instant pot. Add everything else in and mix it all together. Set the pot to high and cook for four minutes. Once finished, use quick release for the pressure.

2- Using a spoon, break up the large pieces of apples until you have the chunkiness you want. You can also use an immersion blender if you want a smoother texture.

5 Breakfast Quinoa

Prep Time: 5 minutes; Cook Time: 1 hour Recommended Serving Size: ½ cup; Serves: 6


½ tsp vanilla
2 ¼ cups water
2 tbsp. maple syrup
¼ tsp. ground cinnamon
1 ½ cup quinoa


1- Rinse off the quinoa. Place all of the above ingredients in the instant pot. Mix them together well.

2- Turn the pot to high and cook for one minute. Allow the mixture to sit for ten minutes once done. If there is any pressure left, use the quick release function to get rid of it. Use a fork to fluff the quinoa.

3- Serve with a splash of milk or desired toppings.