Spinach Mushroom Breakfast Bowl-Instant Pot. This is a great recipe for two, and is perfectly cooked slowly and impeccably in the Instant Pot. Just the right amount of heat and pressure makes this dish delicious and tasty for breakfast, or any meal of the day. Vegetarian, gluten free, dairy free.
Tools Of The Trade Used In This Recipe:
I made this recipe in the Instant Pot 6 Quart Pressure Cooker. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!
Spinach Mushroom Breakfast Bowl-Instant Pot
Ingredients
- 4 cups fresh spinach
- ⅓ cup onions chopped
- ⅔ cup mushrooms sliced
- 6 garlic cloves sliced
- 3 eggs
- 1 ½ cups soy or almond milk
- 2 slices of toasted gluten free bread cut into cubes, preferably the heels
- 2 tbsp fresh basil
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
Instructions
- Saute onions, mushrooms and garlic in olive oil
- Select bowl that will fit inside of your instant pot. Grease bowl with olive oil
- Add onions, mushrooms and garlic to bowl
- Add spinach
- Add bread cubes
- Mix eggs and milk in separate bowl; add salt and pepper. Pour into bowl with vegetables
- Add fresh basil. Stir.
- Place bowl on top of trivet and into Instant Pot
- Cook 30 minutes on high pressure. Let pressure release naturally, NP, approximately 15 minutes.
- Serve.
Nutrition
Steps For Preparing Spinach Mushroom Breakfast Bowl:
Trivet and bowl set up
1. Saute onions, garlic and mushrooms in small pan. Add onions, garlic mushrooms to 7" bowl (that will fit into Instant Pot)
2. Add spinach to bowl
3. Scramble eggs, salt, pepper with soy or almond milk in separate bowl; pour into bowl with spinach mix
4. Cut gluten free bread into cubes, chop basil and add to spinach mix
5. Place bowl in trivet
6. Place bowl on trivet into Instant Pot Inner pot. Close vent, and cook on high pressure for 30 minutes. Let pressure NR, naturally release
7. Ready to serve. Slice.
8. Spinach Mushroom Breakfast Bowl
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This recipe was updated on September 9, 2018.