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Spinach Mushroom Breakfast Bowl-Instant Pot

Light, fresh Spinach Mushroom Breakfast Bowl cooked in the Instant Pot. Ready in 45 minutes. Perfect for breakfast, brunch or any time of the day. Vegetarian, gluten free, dairy free.
Course Breakfast
Cuisine American
Keyword bowl, instantpot, mushroom, spinach
Diet Category Vegetarian, gluten free, dairy free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 392kcal
Author Alkaline Recipes


  • 4 cups fresh spinach
  • cup onions chopped
  • 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 tablespoon fresh basil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoon olive oil


  • 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.


Serving: 1g | Calories: 392kcal