Eggs Five Ways for Instant pot by drkarenslee

Poached Eggs over Spicy Potato Hash

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 1 Cup of peeled ~1" cubed potatoes
  • 2 eggs
  • 1 Tbsp cooked and chopped bacon
  • 2 Tbsp bacon fat or grassfed butter like Kerrygold
  • 1 sliced jalapeno pepper
  • 1/2 Cup of diced onion
  • 1 tbsp + chopped cilantro
  • 1 tsp + Taco Seasoning


  • Pour 1 cup of water in the inner pot and place the trivet inside.
  • Place the bowl with cubed potatoes on the trivet.
  • Close the lid tightly, close the vent valve.
  • Set Instant Pot on Manual for HIGH pressure for 2 minutes. Or you can cook the whole potatoes for 3 minutes and cut them afterwards.
  • Meanwhile, chop onions, bacon, jalapéno pepper and cilantro.
  • When timer goes off, QR.
  • Press Cancel.
  • Take out the potatoes and set aside.
  • Remove the trivet and drain the water.
  • Set Instant Pot on "Sauté" and wait until the screen says, "Hot"
  • Add bacon fat or butter and sauté onions until translucent.
  • Add potatoes, bacon, pepper, cilantro and taco seasoning and mix well.
  • Pat down the potatoes to create a little crater in the middle.
  • Crack both eggs gently into the crater of the potato hash.
  • Close the lid tightly, close the vent valve.
  • Set on HIGH pressure for 1 minute.
  • When timer goes off, release team manually (QR.)
  • The eggs should be done like they've been poached.
  • Using a flexible spatula or a flat wooden spatula, lift the potato hash with the eggs on top, without breaking the egg yolk.
  • Plate the potato hash and eggs and sprinkle cilantro and taco seasoning on top
  • Serve immediately.