This Instant Pot Tempeh Breakfast Bowl gives you a hearty breakfast or brunch that has 3 unique components. The tempeh is sweet and spicy, the potatoes are slightly smoky, and it gets topped off with some cheesy kale. A complete meal cooked all at the same time!
Use Your Instant Pot for Breakfast!
It’s easy to overlook the most important meal of the day, but your Instant Pot can help you save the day! It works great for steel-cut oats like my Pumpkin Coffeecake Oats, or making plain steel-cut oats and setting the delay timer so they’re cooked exactly when you want them in the morning.
This Instant Pot Tempeh Breakfast Bowl goes a different direction and gives you a hearty breakfast or brunch that has 3 unique components. The tempeh is sweet and spicy, the potatoes are slightly smoky, and it gets topped off with some cheesy kale.
WHAT IS THE POT IN POT METHOD?
You may have cooked in a separate pot inside your Instant Pot liner already. You can put one pan on top of the rack that came with your IP and cook in it. Be sure that the pan will fit and below I have links to some that fit in a 6-quart Instant Pot.
Be sure to check out my Fresh Summer Instant Pot Vegetable Dinner for a vegetable plate that’s quick and easy. It cooks using the pot in pot method too.
Also try Jill’s Cashew Lemon Cheezecake from her book, Vegan Under Pressure, my Pear and Cranberry Instant Pot Cake or the Instant Pot Carrot Cake Sweetened with Dates right on this site to try out baking in your IP.
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Use a tofu scramble in place of the tempeh. Mash a package of firm tofu with turmeric, kala namak, some minced veggies like onion, garlic, bell peppers, and cook it in the tempeh layer. You can add in a spice blend like chili powder, Italian seasoning blend, or even some Garam Masala.
Use a mixture of root veggies in place of the potatoes and feel free to vary the greens from kale.