Instant Pot Cauliflower Hash Brown Casserole – a delicious recipe with egg, cauliflower, potatoes, kosher salt, fresh ground black pepper, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Spray a 32-ounce (6-inch) souffle dish with nonstick cooking spray; set aside.
2
Beat egg in a medium bowl, add cauliflower, hash browns, salt pepper, panko and Parmesan cheese and mix to combine.
3
Pour mixture in prepared souffle dish.
4
Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower souffle dish onto the trivet.
5
Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 10 minutes. When the cook time is done, quick release the pressure.
6
Carefully remove the dish from the inner pot. Transfer to the oven and broil for 5 minutes or until the top is golden brown.
7
Sprinkle with everything bagel seasoning and serve.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large egg, 2 cups cauliflower florets, roughly chopped, 1 cup shredded frozen hash brown potatoes, 1 teaspoon kosher salt, and more.
Yes, Instant Pot Cauliflower Hash Brown Casserole falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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