Go Back
Instant Pot Breakfast Enchiladas Recipe
Ash Tyrrell

Instant Pot Breakfast Enchiladas Recipe

I just cooked these Instant Pot Breakfast Enchiladas and I have to tell you—they turned out even better than I imagined. When I cut into them, the sauce was bubbling, the cheese pulled apart, and every bite had that perfect mix of soft eggs, fresh veggies, and spicy goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 8-10 corn tortillas or flour tortillas if you prefer — corn gives a classic texture; warming them first helps avoid cracking.
  • 6 large eggs scrambled — eggs are the creamy base; don’t overcook them so they stay tender.
  • 1½ cups shredded cheese cheddar or a blend with Monterey Jack — freshly shredded melts better than pre-shredded.
  • 1 cup bell peppers diced (green, red, or yellow) — adds color, crunch, and sweetness.
  • 1 cup onions diced — for aromatics and flavor depth.
  • 1 cup cooked chicken breast diced (optional) — good protein boost.
  • 1 can 15 oz black beans, drained & rinsed (optional) — fiber + heartiness.
  • 1 teaspoon ground cumin — for that warm earthy undertone.
  • 1 teaspoon chili powder — smoky & slightly spicy.
  • ½ teaspoon garlic powder — convenience with flavor.
  • Salt & pepper to taste — essential for seasoning balance.
  • 2 tablespoons olive oil — helps cook the spices; gives richness.
  • 1 can 15 oz tomato sauce — base of the sauce; try to choose one without added sugars or preservatives.
  • 1 tablespoon chili powder — flavor punch.
  • 1 teaspoon ground cumin — match with filling spices so everything feels cohesive.
  • 1 teaspoon onion powder — for extra onion flavor beyond the fresh onions.
  • 1 teaspoon garlic powder — same reasoning.
  • 1 teaspoon smoked paprika optional — adds a smoky finish if you like it.
  • ½ cup vegetable broth or chicken broth — gives body & moisture.

Method
 

  1. I heat olive oil in a saucepan or on the Instant Pot’s sauté mode, stir in tomato sauce, chili powder, cumin, onion powder, garlic powder, and smoked paprika. After adding broth, I simmer for 5–10 minutes until slightly thick, then season with salt and pepper.
  2. While the sauce cooks, I scramble the eggs until just set—soft and moist. In the same pan I sauté bell peppers and onions until soft, add chicken and beans if using, season with cumin and chili powder, then fold in shredded cheese.
  3. I warm tortillas briefly to prevent cracks, fill each with a scoop of filling, and roll them up. Placing them seam-side down in the Instant Pot insert, I pour sauce over the top and sprinkle the rest of the cheese.
  4. I seal the lid, set to high pressure for 5 minutes, and quickly release it. For a golden top, I pop the insert (or transfer to a baking dish) under the broiler for 5–7 minutes until bubbly. Rest a few minutes before serving.

Notes

  • Warm tortillas first so they roll easily.
  • Shred cheese fresh for the best melt.
  • Don’t overcook the eggs; they’ll finish in the hot sauce.
  • Taste the sauce and adjust seasoning before pouring.
  • Let cooked enchiladas rest a few minutes so the sauce sets.