Instant Pot Huevos Rancheros -Tired of your usual breakfast meals ? Spice up your mornings with this easy Mexican inspired breakfast made entirely in the Instant Pot. Eggs are nestled in and cooked with black beans, bell peppers and salsa, and served over corn tortillas for a tasty and filling, protein rich breakfast. {Low fat, Gluten -free, Vegetarian}
Huevos Rancheros may sound all fancy but don’t worry this is a REALLY quick and easy dish to whip up. Using the Instant Pot makes it even easier( one pot/easy clean-up). Ready to change up your morning routine?
How to make Huevos Rancheros in the Instant Pot
- Set Instant Pot to Sauté Mode. Add olive oil and allow oil to heat up. Once hot, add onion and bell pepper and sauté until tender (about 5 minutes). Press CANCEL to turn off Sauté Mode, and immediately stir in cumin and cayenne with a wooden spoon while pot is still hot.
- Add black beans, salsa and ½ cup water to the Instant Pot. Stir well, making sure to scrap bottom of the Instant Pot to loosen any bits of onion and peppers that may have stuck to bottom of pot. Using a spoon scoop out a small amount of sauce to make 6 “wells” for the eggs. These “wells” will help keep the egg in place while cooking.
- Crack one egg into a small bowl (or ramekin) careful not to break the yolk. Lower bowl into Instant Pot and pour egg into the “well”. Repeat with the remaining eggs until all eggs are placed in the Instant Pot.
- Secure the lid and set valve to SEALING. Set Instant Pot to MANUAL/PRESSURE COOK on LOW PRESSURE for 0 minutes. When the pot has come up to pressure the screen will show L0:00. Immediately do a QUICK RELEASE to remove steam/pressure.
- Optional Step- Warm tortillas in a large non-stick skillet over medium-high heat or in the microwave (wrapped in a damp paper towel) for 30 seconds-1 minute.
- Remove lid from Instant Pot and use a spoon to scoop eggs and salsa onto tortillas. For a crispier option serve over tostada shells. Top with additional salsa and your choice of toppings. Serve immediately.
Recipe Notes:
0 Minutes Cook Time on Low Pressure?
Yes, that is correct. For Huevos Rancheros we want soft set eggs. Setting the timer to 0 means the Instant Pot will still need to come up to pressure (about 5 mins). The time it takes to bring the Instant Pot up to pressure is enough time to cook the eggs and heat the beans, bell peppers and salsa.
I’m using Low Pressure to yield soft centered eggs. If you prefer your eggs to be more firm you can cook for 0 minutes on HIGH PRESSURE.
Spicy…Hot Hot Hot or Not?
This recipe calls for using fresh or jarred salsa so you can opt for mild, medium or hot to match your preference. If you like things spicy you could also add a diced jalapeno pepper at the same time you add beans and salsa to the Instant Pot (before cooking).
How to serve Instant Pot Huevos Rancheros
There are many options for serving Huevos Rancheros . Here are a few of my favorite: Serve Huevos Rancheros over tortillas (corn or flour). You may want to heat the tortillas up in large non-stick skillet over medium high heat for a few minutes before serving. For a crispier option try serving over tostada shells (my preference).
You can also stuff taco shells, or serve in lettuce wraps or over a bed of greens. Scoop over rice or even make Huevos Rancheros Nachos ( serve over tortilla chips and top with guacamole, fresh cilantro, shredded cheese and extra salsa).
More Instant Pot Breakfast Ideas
Looking for more easy, healthy breakfasts that can be made in the Instant Pot? You might also like:
Broccoli & Cheese Frittata (Instant Pot)
Cajun Breakfast Meatball (Instant Pot)
Instant Pot Strawberries + Cream Steel Cut Oatmeal
Instant Pot Huevos Rancheros-Spice up your mornings with this easy Mexican inspired breakfast made entirely in the Instant Pot. Eggs are nestled in and cooked with black beans, bell peppers and
salsa, and served over corn tortillas for a tasty and filling protein rich breakfast. {Low fat, Gluten -free, Vegetarian}
- 1 Tbsp extra-virgin olive oil
- ½ red onion chopped
- 2 cups chopped bell pepper any color (about 1 large bell pepper)
- 1 tsp ground cumin
- 1/8 tsp cayenne pepper optional
- 1 (15 oz.) can black beans drained and rinsed
- 1 ½ cups prepared salsa fresh or jarred
- ½ cup water
- 6 eggs
- Salt and pepper to taste
- 6 corn tortillas or tostada shells
- Toppings of choice: salsa chopped green onions, sliced avocado, chopped fresh cilantro, crumbled queso fresco (or feta).
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Set Instant Pot to Sauté Mode. Add olive oil and allow oil to heat up. Once hot, add onion and bell pepper and sauté until tender (about 5 minutes). Press CANCEL to turn off Sauté Mode, and immediately stir in cumin and cayenne with a wooden spoon while pot is still hot.
-
Add black beans, salsa and ½ cup water to the Instant Pot. Stir well, making sure to scrap bottom of the Instant Pot to loosen any bits of onion and peppers that may have stuck to bottom of pot. Using a spoon scoop out a small amount of sauce to make 6 “wells” for the eggs. These “wells” will help keep the egg in place while cooking.
-
Crack one egg into a small bowl (or ramekin) careful not to break yolk. Lower bowl into Instant Pot and pour egg into the “well”. Repeat with the remaining eggs until all eggs are placed in the Instant Pot.
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Secure the lid and set valve to SEALING Set Instant Pot to MANUAL/PRESSURE COOK on LOW PRESSURE for 0 minutes. When the pot has come up to pressure the screen will show L0:00. Immediately do a QUICK RELEASE to remove steam/pressure.
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Optional Step- Warm tortillas in a large non-stick skillet over medium-high heat or in the microwave (wrapped in a damp paper towel for 30 seconds-1 minute).
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Remove lid from Instant Pot and use a spoon to scoop eggs and salsa onto tortillas. For a crispier option serve over tostada shells. Top with additional salsa and your choice of toppings. Serve immediately.
** recipe adapted from The Fresh & Healthy Instant Pot Cookbook *by Megan Gilmore (Huevos Rancheros pg. 43)
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