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Paleo Instant Pot Eggs in Marinara Sauce
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4 from 1 vote

Instant Pot Eggs in Marinara Sauce

Prep Time5 minutes
Cook Time11 minutes
Total Time17 minutes
Course: Breakfast
Author: Jean Choi

Ingredients

  • 1 tbsp coconut oil
  • 2 garlic cloves, minced
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • 1 1/2 cup sugar-free marinara sauce
  • 4-6 eggs
  • Chopped fresh parsley leaves, for garnish

Instructions

  • Put coconut oil in the Instant Pot and turn it on to "Sauté" setting. Wait a few minutes for it to get hot.
  • Add garlic, onion, red bell pepper, chili powder, paprika cumin to the Instant Pot. Season generously with salt and pepper, and cook while stirring for about 5 minutes, or until the onion is translucent and the peppers are soft.
  • Add marinara sauce and stir everything together. Turn off heat and let cool for 5 minutes.
  • Carefully crack the eggs into the sauce, making sure you don't crack the yolks. Try to make them spaced out evenly.
  • Close the lid, make sure the pressure valve is closed, and set the Instant Pot to Manual on low pressure for 0 minute.
  • Once it beeps to finish, quickly release the pressure valve and open the lid.
  • Sprinkle with parsley leaves, and serve on its own or on your favorite gluten free toast! I like Canyon Bakehouse Gluten Free Bread or my Paleo Yeast Free Bread.