50+ Delicious Easter Instant Pot Brunch Recipes for Effortless Cooking

Easter is a time for celebration, family gatherings, and of course, delicious food.

However, preparing a big Easter brunch can feel like a daunting task, especially when you’re juggling multiple dishes at once.

That’s where the Instant Pot comes in. This versatile kitchen gadget is a game-changer for busy holiday hosts, offering a quick and easy way to prepare a wide range of mouthwatering dishes.

Whether you’re looking to serve a traditional spread or try something a little more adventurous, we’ve rounded up over 50 Easter Instant Pot brunch recipes that will help you save time without sacrificing flavor.

From sweet breakfast casseroles to savory egg dishes, hearty sides, and indulgent desserts, these recipes will take your Easter brunch to the next level.

Plus, with the Instant Pot doing most of the heavy lifting, you’ll have more time to enjoy the holiday with loved ones.

So, let’s dive into these 50+ fantastic Instant Pot Easter brunch recipes that are perfect for your celebration!

50+ Delicious Easter Instant Pot Brunch Recipes for Effortless Cooking

With these 50+ Easter Instant Pot brunch recipes, you can create an unforgettable meal that’s as easy to prepare as it is delicious.

The Instant Pot makes it possible to serve up everything from classic dishes to creative twists, all while cutting down on the cooking time and effort required.

Whether you’re making a comforting casserole, a fresh and fruity dessert, or a savory side dish, these recipes ensure that your Easter brunch will be stress-free and full of flavor.

So, get your Instant Pot ready, gather your ingredients, and prepare to impress your family and friends with a brunch that’s sure to be the highlight of the holiday.

Instant Pot Deviled Egg Casserole

A modern twist on the classic deviled eggs, this Instant Pot casserole combines fluffy eggs, creamy mayo, and zesty mustard into a warm, brunch-ready delight. It’s perfect for Easter gatherings, combining the nostalgic flavors of deviled eggs with the convenience of one-pot cooking.

Ingredients:

• 12 large eggs
• 1 cup water (for steaming)
• ½ cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp white vinegar
• ½ tsp smoked paprika (plus extra for garnish)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chives, finely chopped

Instructions:

1. Place the trivet in the Instant Pot and add 1 cup of water. Arrange the eggs on the trivet.
2. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Allow natural pressure release for 5 minutes, then quick release.
3. Transfer eggs to an ice bath for 5 minutes, then peel and chop.
4. In a large bowl, mix mayonnaise, Dijon mustard, vinegar, smoked paprika, salt, and pepper. Add the chopped eggs and mix gently to combine.
5. Grease an Instant Pot-friendly casserole dish and pour in the egg mixture. Place the dish back in the Instant Pot on the trivet with 1 cup of water below. Cover with foil.
6. Cook on high pressure for 10 minutes, followed by a quick release.
7. Garnish with chives and extra smoked paprika before serving.

Warm, creamy, and with just a hint of smoky flavor, this casserole is a crowd-pleaser. It saves time while delivering the beloved taste of deviled eggs, making Easter brunch prep a breeze.

Instant Pot Carrot Cake Oatmeal

This dessert-inspired oatmeal transforms humble ingredients into a luscious, nutrient-packed Easter brunch dish. It’s spiced with cinnamon and loaded with shredded carrots, walnuts, and raisins for a comforting flavor reminiscent of carrot cake.

Ingredients:

• 1 cup steel-cut oats
• 2 cups water
• 1 cup unsweetened almond milk (or milk of choice)
• ½ cup shredded carrots
• ¼ cup raisins
• ¼ cup chopped walnuts
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: coconut flakes, whipped cream, or extra walnuts

Instructions:

1. Add oats, water, almond milk, shredded carrots, raisins, cinnamon, nutmeg, and salt to the Instant Pot. Stir to combine.
2. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
3. Stir in maple syrup, vanilla extract, and walnuts. Adjust sweetness to taste.
4. Spoon the oatmeal into bowls and top with coconut flakes, whipped cream, or additional walnuts for a decadent finish.

This recipe brings Easter flavors to your table in a healthy yet indulgent way. The warm spices and subtle sweetness make it a cozy addition to your brunch menu while offering a unique twist on traditional oatmeal.

Instant Pot Spring Vegetable Quiche

Celebrate the freshness of spring with this fluffy, veggie-packed quiche. Loaded with asparagus, spinach, and cherry tomatoes, this dish is both vibrant and flavorful—a perfect centerpiece for your Easter brunch.

Ingredients:

• 4 large eggs
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 cup chopped asparagus
• 1 cup baby spinach, chopped
• ½ cup halved cherry tomatoes
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 pre-made pie crust (optional, for serving separately)
• Non-stick cooking spray

Instructions:

1. Spray a 7-inch round Instant Pot-friendly pan with non-stick spray.
2. In a bowl, whisk together eggs, heavy cream, Parmesan cheese, garlic powder, salt, and pepper.
3. Add chopped asparagus, spinach, and cherry tomatoes to the egg mixture. Pour into the prepared pan.
4. Place a trivet in the Instant Pot and add 1 cup of water. Set the pan on the trivet. Cover tightly with foil.
5. Close the lid, set the valve to sealing, and cook on high pressure for 20 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the pan and let it cool slightly before slicing. Serve with the optional pie crust on the side for added crunch.

This quiche is a delightful combination of fresh flavors and creamy textures. It’s easy to make, beautifully vibrant, and sure to impress your guests with its light yet satisfying taste.

Instant Pot Lemon Ricotta Pancake Casserole

This light and fluffy pancake casserole is infused with bright lemon flavor and creamy ricotta cheese. Perfectly moist and slightly sweet, it’s an elegant and effortless dish for an Easter brunch spread.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1 cup ricotta cheese
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup whole milk
• 2 tbsp lemon juice
• Non-stick cooking spray
• Optional toppings: powdered sugar, fresh berries, or maple syrup

Instructions:

1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. In another bowl, combine eggs, ricotta cheese, sugar, vanilla extract, lemon zest, milk, and lemon juice. Mix until smooth.
3. Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. Spray a 7-inch Instant Pot-friendly pan with non-stick spray and pour in the batter.
5. Place a trivet in the Instant Pot with 1 cup of water at the bottom. Set the pan on the trivet and cover it with foil.
6. Cook on high pressure for 20 minutes, followed by a natural pressure release for 10 minutes.
7. Let the casserole cool slightly, then slice and serve with your favorite toppings.

With its tender texture and bright, citrusy flavor, this pancake casserole feels like sunshine in every bite. It’s an easy crowd-pleaser that balances sweetness and lightness beautifully for Easter brunch.

Instant Pot Glazed Honey Ham Bites

These tender and juicy ham bites, coated in a sweet and tangy honey glaze, are a quick and delicious addition to any Easter brunch table. They’re ideal for serving alongside eggs, salads, or bread.

Ingredients:

• 1 lb ham steak, cut into 1-inch cubes
• ¼ cup honey
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 1 tbsp olive oil
• ½ cup water

Instructions:

1. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, soy sauce, smoked paprika, and garlic powder. Set aside.
2. Turn the Instant Pot to sauté mode and heat the olive oil. Add the ham cubes and cook for 2-3 minutes until slightly browned.
3. Pour the glaze mixture over the ham and stir to coat. Add ½ cup water.
4. Cancel sauté mode, close the lid, and set the valve to sealing. Cook on high pressure for 5 minutes. Perform a quick release.
5. Turn the Instant Pot back to sauté mode and simmer for 2-3 minutes to thicken the glaze.
6. Serve warm with extra glaze drizzled on top.

These honey ham bites are irresistible with their sweet and savory balance. They’re a perfect way to incorporate a festive protein into your Easter brunch, and the Instant Pot makes it effortless.

Instant Pot Spinach and Feta Frittata

This savory frittata, packed with spinach, tangy feta cheese, and sun-dried tomatoes, is a wholesome and flavorful Easter brunch option. It’s fluffy, nutritious, and bursting with Mediterranean flavors.

Ingredients:

• 6 large eggs
• ¼ cup milk
• ½ cup crumbled feta cheese
• 1 cup fresh spinach, chopped
• ¼ cup sun-dried tomatoes, chopped
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Non-stick cooking spray

Instructions:

1. Spray a 7-inch Instant Pot-friendly pan with non-stick spray.
2. In a large bowl, whisk together eggs, milk, oregano, garlic powder, salt, and pepper.
3. Fold in feta cheese, spinach, and sun-dried tomatoes. Pour the mixture into the prepared pan.
4. Place a trivet in the Instant Pot with 1 cup of water at the bottom. Set the pan on the trivet and cover it with foil.
5. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
6. Remove the pan from the Instant Pot and let the frittata cool slightly before slicing.

This frittata is an elegant yet simple dish that highlights fresh and vibrant ingredients. It’s an excellent vegetarian option, offering rich flavors and a hearty texture that will leave your guests impressed.

Instant Pot Chocolate-Covered Strawberry Cheesecake

This decadent Instant Pot cheesecake brings together the creamy texture of cheesecake with the indulgent flavors of chocolate and fresh strawberries. It’s a show-stopping dessert perfect for a luxurious Easter brunch.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ⅓ cup melted butter
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream
• ¼ cup strawberry puree (fresh or frozen strawberries blended)
• ½ cup semi-sweet chocolate chips
• 1 tbsp coconut oil
• Fresh strawberries for garnish

Instructions:

1. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 7-inch Instant Pot-safe springform pan to form the crust.
2. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, then mix in vanilla, sour cream, and heavy cream until well combined.
3. Divide the batter evenly between two bowls. In one bowl, mix in the strawberry puree, then pour the strawberry batter over the graham cracker crust.
4. In the second bowl, melt the chocolate chips with coconut oil in the microwave in 30-second intervals. Once melted, drizzle the chocolate over the strawberry batter and swirl gently with a knife.
5. Cover the springform pan with foil and place a trivet in the Instant Pot with 1 cup of water. Set the pan on the trivet, lock the lid, and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then quick release.
6. Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight.
7. Garnish with fresh strawberries before serving.

This cheesecake is a deliciously creamy treat with a stunning visual appeal. The chocolate and strawberry combination makes it a perfect Easter dessert, offering a perfect balance of indulgent sweetness and tangy freshness.

Instant Pot Asparagus and Mushroom Risotto

This creamy and savory risotto, packed with tender asparagus and earthy mushrooms, is a fantastic vegetarian dish for Easter brunch. The Instant Pot takes all the guesswork out of making risotto, resulting in a perfectly creamy and flavorful dish every time.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• ½ cup dry white wine (optional)
• 2 cups vegetable broth
• 1 cup fresh asparagus, chopped into 1-inch pieces
• 1 cup fresh mushrooms, sliced
• ½ cup Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Once hot, sauté the onion for 2-3 minutes until softened.
2. Add the Arborio rice and sauté for another minute, stirring to coat the rice with oil.
3. Pour in the white wine (if using) and cook for 1-2 minutes until mostly absorbed.
4. Add vegetable broth, asparagus, and mushrooms to the Instant Pot, then stir to combine. Close the lid and set the valve to sealing. Cook on high pressure for 6 minutes.
5. Once cooking is complete, perform a quick release. Open the lid and stir in the Parmesan cheese, butter, salt, and pepper.
6. Let the risotto sit for 5 minutes before serving, allowing it to thicken slightly.

This risotto is a creamy, satisfying dish that’s perfect for spring. The Instant Pot ensures it’s cooked to perfection with minimal effort, while the asparagus and mushrooms add vibrant seasonal flavors. It’s the ideal dish to complement your Easter brunch spread.

Instant Pot Cinnamon Roll Casserole

This warm, gooey cinnamon roll casserole is the epitome of comfort food and makes for a delicious Easter brunch treat. With layers of soft, cinnamon-spiced bread topped with a sweet glaze, it’s sure to delight everyone at the table.

Ingredients:

• 2 cans refrigerated cinnamon rolls (with icing)
• 4 large eggs
• ½ cup whole milk
• ¼ cup heavy cream
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp salt
• ¼ cup brown sugar
• 1 tbsp melted butter
• ½ cup chopped pecans (optional)

Instructions:

1. Cut the cinnamon rolls into quarters and layer them in a greased 7-inch Instant Pot-friendly pan.
2. In a bowl, whisk together eggs, milk, heavy cream, vanilla extract, cinnamon, salt, and brown sugar. Pour the mixture evenly over the cinnamon rolls.
3. Drizzle the melted butter on top, then sprinkle with pecans if desired.
4. Cover the pan with foil and place a trivet in the Instant Pot with 1 cup of water at the bottom. Set the pan on the trivet and lock the lid.
5. Cook on high pressure for 20 minutes, then allow for a natural pressure release for 10 minutes.
6. Remove the casserole and let it cool slightly before drizzling the included icing over the top.
7. Serve warm and enjoy!

This cinnamon roll casserole is a perfect Easter treat that combines the classic flavors of cinnamon rolls with a cozy casserole twist. It’s easy to make, and the Instant Pot makes it quick and effortless, giving you more time to enjoy your brunch.

Instant Pot Strawberry Shortcake Cheesecake

This dreamy cheesecake combines the rich, creamy texture of cheesecake with the light, sweet flavors of strawberry shortcake. It’s the perfect Easter dessert, offering a unique take on a classic favorite that’s sure to impress your guests.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ⅓ cup melted butter
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream
• 1 ½ cups fresh strawberries, chopped
• 2 tbsp sugar
• 1 tbsp lemon juice
• Whipped cream, for garnish

Instructions:

1. In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 7-inch springform pan to form the crust.
2. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, then mix in vanilla, sour cream, and heavy cream.
3. Pour the cheesecake batter into the prepared crust and smooth the top. Cover the springform pan with foil.
4. Add 1 cup of water to the Instant Pot and place the springform pan on a trivet inside. Lock the lid and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. While the cheesecake cools, combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until the strawberries break down and form a syrup.
6. Once the cheesecake has cooled, top with the strawberry syrup and garnish with whipped cream.
7. Refrigerate the cheesecake for at least 4 hours before serving.

This strawberry shortcake cheesecake is a beautiful and delicious dessert that combines the creaminess of cheesecake with the fresh flavors of spring strawberries. The Instant Pot makes it quick and easy, while the strawberry topping adds a lovely, fruity sweetness.

Instant Pot Sweet Potato Hash with Eggs

This savory and hearty dish combines the richness of sweet potatoes, the earthiness of bell peppers, and the comfort of eggs, making it a perfect choice for a satisfying Easter brunch. It’s a one-pot meal that’s simple yet full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 bell pepper, diced
• ½ onion, diced
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 large eggs
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Once hot, add the diced sweet potatoes and cook for 5-6 minutes, stirring occasionally, until slightly tender.
2. Add the bell pepper, onion, paprika, garlic powder, salt, and pepper to the sweet potatoes and cook for another 3-4 minutes until the vegetables soften.
3. Cancel the sauté mode and add ½ cup of water to the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 5 minutes, then perform a quick release.
4. Once the pressure is released, gently crack the eggs on top of the hash. Cover the Instant Pot and set it to cook on high pressure for an additional 2 minutes. Quick release the pressure.
5. Garnish with chopped fresh parsley before serving.

This sweet potato hash is a flavorful and filling dish with the perfect balance of savory and sweet. The eggs add a rich, creamy texture, making it a complete and satisfying meal for Easter brunch.

Instant Pot Blueberry French Toast Casserole

This blueberry French toast casserole is a deliciously indulgent breakfast or brunch option, perfect for Easter celebrations. Soft, cinnamon-spiced bread soaked in a sweet custard and topped with fresh blueberries makes this dish both comforting and visually stunning.

Ingredients:

• 6 cups cubed day-old brioche or challah bread
• 4 large eggs
• 1 ½ cups whole milk
• ¼ cup heavy cream
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 ½ cups fresh blueberries
• 1 tbsp butter, melted
• Powdered sugar, for garnish

Instructions:

1. Lightly grease a 7-inch Instant Pot-safe pan and add the cubed bread.
2. In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until smooth. Pour the custard mixture over the bread, pressing gently to make sure the bread is soaked evenly.
3. Sprinkle fresh blueberries over the top of the casserole and drizzle with melted butter.
4. Cover the pan with foil and place it on the trivet inside the Instant Pot. Add 1 cup of water to the bottom of the Instant Pot.
5. Cook on high pressure for 20 minutes, then allow the pressure to release naturally for 10 minutes before performing a quick release.
6. Remove the casserole from the Instant Pot and let it cool slightly. Dust with powdered sugar before serving.

This blueberry French toast casserole is an easy, make-ahead option that combines the flavors of French toast and berry-filled sweetness in one convenient dish. The Instant Pot makes it quick and simple, while the blueberries add a fresh, burst of flavor to every bite.

Instant Pot Carrot Cake Oatmeal

This carrot cake oatmeal brings together the wholesome goodness of oats with the spices and sweetness of a classic carrot cake, making it a perfect Easter brunch dish. It’s cozy, filling, and full of flavor.

Ingredients:

• 1 cup rolled oats
• 2 cups milk (or almond milk)
• 1 large carrot, grated
• ¼ cup raisins
• ¼ cup chopped walnuts
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 tbsp maple syrup (or honey)
• ½ tsp vanilla extract
• Pinch of salt
• Cream cheese frosting (optional)

Instructions:

1. Add the rolled oats, milk, grated carrot, raisins, walnuts, cinnamon, ginger, nutmeg, maple syrup, vanilla extract, and a pinch of salt to the Instant Pot.
2. Stir to combine and close the lid. Set the valve to sealing. Cook on high pressure for 3 minutes.
3. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
4. Stir the oatmeal well before serving. Optionally, drizzle with cream cheese frosting for an extra indulgent touch.
5. Serve warm with additional walnuts or raisins on top if desired.

This carrot cake oatmeal is a fun and delicious twist on traditional oatmeal. The Instant Pot makes it incredibly easy, and the warm spices and sweet carrot flavor create a comforting, hearty dish perfect for Easter.

Instant Pot Lemon Blueberry Pancake Cake

This lemon blueberry pancake cake is the perfect way to combine the light, fluffy texture of pancakes with the comforting richness of cake, making it an ideal Easter brunch centerpiece. It’s easy to make and full of bright, fresh flavors.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• ½ cup fresh blueberries
• 1 tbsp melted butter
• Powdered sugar, for dusting
• Maple syrup, for serving

Instructions:

1. In a bowl, mix together flour, baking powder, and salt.
2. In another bowl, whisk together milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the fresh blueberries.
4. Grease a 7-inch Instant Pot-safe pan and pour the pancake batter into the pan.
5. Add 1 cup of water to the Instant Pot and place the trivet inside. Set the pan on the trivet and cover it with foil.
6. Cook on high pressure for 25 minutes, then allow the pressure to release naturally for 10 minutes before performing a quick release.
7. Remove the pancake cake from the Instant Pot and let it cool for a few minutes. Dust with powdered sugar and serve with maple syrup.

This lemon blueberry pancake cake combines the flavors of a classic brunch dish with the texture of a cake. It’s light, fluffy, and sweet, and the Instant Pot makes it a breeze to prepare for Easter brunch.

Instant Pot Cheesy Potato Casserole

This cheesy potato casserole is a hearty, comforting dish that combines the creamy goodness of potatoes with melted cheese. It’s an easy side dish that complements any Easter brunch spread.

Ingredients:

• 2 lbs potatoes, peeled and diced
• 1 cup sour cream
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ¼ cup milk
• 2 tbsp butter, melted
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 1/3 cup breadcrumbs (optional)

Instructions:

1. Add the diced potatoes to the Instant Pot along with 1 cup of water. Close the lid and set the valve to sealing. Cook on high pressure for 6 minutes.
2. Once the cooking time is complete, perform a quick release and carefully open the lid.
3. Drain any excess water from the potatoes, then add the sour cream, cheddar cheese, Parmesan cheese, milk, melted butter, garlic powder, onion powder, salt, and pepper. Mash the potatoes until creamy and smooth.
4. If you prefer a crispy topping, sprinkle breadcrumbs over the top and drizzle with a little melted butter.
5. Set the Instant Pot to sauté mode and cook for 2-3 minutes to crisp up the top, or alternatively, place the casserole in the oven under the broiler for a few minutes.
6. Serve warm as a side dish.

This cheesy potato casserole is creamy, rich, and comforting, with the perfect amount of cheese and seasoning. The Instant Pot makes it quick and easy to prepare, and it’s sure to be a crowd-pleaser at your Easter brunch.

Note: More recipes​ are coming soon!