📝 About This Recipe
Transform your morning routine with this ultra-savory, one-pot breakfast filling that marries tender Yukon gold potatoes with zesty chorizo and perfectly set eggs. Using the Instant Pot ensures the potatoes reach a buttery consistency while the spices meld deeply into every bite, creating a hearty Mexican-inspired scramble. It is the ultimate meal-prep solution for those who want a gourmet, protein-packed start to their day without the stovetop splatter.
🥗 Ingredients
The Base
- 12 ounces Mexican Chorizo (raw, casings removed)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1 Yellow Onion (finely diced)
- 1 Red Bell Pepper (diced)
- 1/2 cup Chicken Broth (low sodium)
The Egg Scramble
- 8 pieces Large Eggs (whisked thoroughly)
- 2 tablespoons Heavy Cream (for fluffiness)
- 1.5 cups Sharp Cheddar Cheese (shredded)
- 1 tablespoon Unsalted Butter
Seasonings and Aromatics
- 3 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Smoked Paprika
- 2 tablespoons Pickled Jalapeños (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 pinch Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode (High). Once hot, add the raw chorizo and cook for 5-6 minutes, breaking it up with a wooden spoon until browned and slightly crispy.
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2
Add the diced onions and bell peppers to the chorizo fat. Sauté for 3 minutes until the onions are translucent and fragrant.
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3
Stir in the minced garlic, cumin, and smoked paprika. Cook for just 30 seconds to wake up the spices without burning the garlic.
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4
Pour in the chicken broth and use your spoon to scrape the bottom of the pot thoroughly. This 'deglazing' prevents the 'Burn' signal and incorporates all that flavor.
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5
Add the cubed potatoes and a pinch of salt. Stir to combine, ensuring the potatoes are in an even layer. Cancel the 'Sauté' function.
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6
Secure the lid and set the pressure valve to 'Sealing'. Select 'Manual/Pressure Cook' on High for 3 minutes.
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7
While the potatoes cook, whisk the eggs, heavy cream, and a pinch of black pepper in a medium bowl until no streaks of white remain.
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8
When the timer beeps, perform a 'Quick Release' of the pressure. Carefully open the lid once the pin drops.
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9
Turn the Instant Pot back to 'Sauté' (Low setting). Add the tablespoon of butter and stir it into the hot potato mixture.
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10
Pour the egg mixture over the potatoes. Let them sit for 30 seconds to begin setting, then gently fold them with a heat-resistant spatula.
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11
Continue folding gently for 2-3 minutes until the eggs are mostly set but still look slightly moist (the residual heat will finish the job).
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12
Stir in the shredded cheddar cheese, pickled jalapeños, and fresh cilantro. Turn off the heat and let the cheese melt for 1 minute.
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13
Taste and adjust seasoning with salt or pepper if needed. Your filling is now ready to be loaded into warm tortillas!
💡 Chef's Tips
For the best texture, use Yukon Gold potatoes; they hold their shape better than Russets but remain creamy inside. Always deglaze the pot well after browning the meat to avoid the 'Burn' error during the pressure cycle. If you prefer a vegetarian version, swap the chorizo for soyrizo or black beans and use vegetable broth. To prevent soggy burritos, let the filling cool slightly before rolling so the steam doesn't soften the tortilla. If meal prepping, freeze individual burritos in foil; they reheat perfectly in an oven or air fryer.
🍽️ Serving Suggestions
Serve inside toasted flour tortillas with a generous dollop of cool sour cream. Pair with a side of fresh pico de gallo or a vibrant salsa verde for acidity. Serve alongside a chilled glass of fresh orange juice or a spicy Mexican Mocha. Top with sliced avocado or a quick homemade guacamole for extra richness. Sprinkle with extra cotija cheese and a squeeze of fresh lime juice just before eating.