Melissa Clark Stole My Instant Pot's Heart

Instant Pot happens to be friends with New York Times writer, cookbook author, and national treasure Melissa Clark, and they never happened to mention that to me until now, which is just coolcoolcool and fine. Melissa Clark made Instant Pot's favorite-ever breakfast from her latest book, Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and Instant Pot, and it was incredibly delicious and perfect and I didn't go cry in the corner from jealousy at all.

Keep up to date with new episodes of No Pressure by following and liking the No Pressure Facebook page or subscribing on YouTube.

Reprinted with permission from Comfort in an Instant, Clarkson Potter (2018)

Active time: 15 minutes
Pressure cook time: 3 minutes
Total time: 35 minutes
Yield: 2 to 4 servings

In this cozy breakfast or brunch dish, sweet potatoes are pressure-cooked until velvety tender, then browned in butter with onion, green chiles, and garlic before being topped with runny-yolked eggs. It's a bit like hash, though soft and caramelized instead of crisp.

1½ pounds sweet potatoes, peeled and cut into ¾-inch cubes
2 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
1 small onion, diced
1 serrano chile, diced
2 garlic cloves, minced
¾ teaspoon kosher salt
½ teaspoon sweet paprika
4 large eggs
Chopped chives, for serving
Hot sauce, such as harissa, Sriracha, or Tabasco, for serving

Pour ½ cup water into the pressure cooker pot. Set a steamer basket in the bottom and fill it with sweet the potatoes.

Lock the lid into place and cook on high pressure for 3 minutes. Manually release the pressure.

Remove the steamer basket with the potatoes. Drain the water from the pot and wipe it out so it's dry.

Using the saute function set on high, if possible, melt the butter and 2 tablespoons of the oil. Stir in the onion, serrano, garlic, and ¼ teaspoon of the salt. Cook until translucent and just starting to brown, about 5 minutes. Stir in the remaining ½ teaspoon salt, the paprika, and cooked sweet potatoes, and spread out in an even layer on the bottom of the pot. Drizzle the remaining 1 tablespoon oil over the potatoes.

Crack the eggs over the sweet potato mixture, and place the cover on the pot (you don't need to lock the lid into place). Let everything continue to cook until the eggs are just set, but the yolks are still runny, about 4 minutes.

Turn off the saute function and let the hash sit for 5 minutes. To serve, scoop the sweet potatoes and eggs out and transfer to serving plates, making sure to get the caramelized bits from the bottom of the pot. Topped with chopped chives and serve with hot sauce.