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Instant Pot Huevos Rancheros

Serves: 4
Hands On Time: 
Total Time: 


Ranchero Sauce
1 (28-ounce) can whole peeled tomatoes
2 cups tomato juice
1 cup water
1 yellow onion, halved and thinly sliced
1 poblano pepper, seeded and thinly sliced
1 serrano pepper, thinly sliced
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper

8 (6-inch) corn tortillas
1/2 cup refried black beans
1 cup grated Monterey Jack cheese
4 tablespoons unsalted butter

To finish
8 large eggs
Fresh cilantro, for serving


To make the ranchero sauce: Heat the oven to 250 degrees.

In an Instant Pot, combine the tomatoes, tomato juice, water, onion, peppers, oil and cumin. Season with salt and pepper, seal the lid, and cook for 20 minutes on the manual setting. 

When the timer sounds, use the quick release to release the pressure. Use an immersion blender to puree the sauce. Season to taste with salt and pepper. 

Meanwhile, make the quesadillas: Evenly spread 2 tablespoons of the beans on four of the tortillas. Divide the cheese evenly between the tortillas, then top with the remaining tortillas.

Melt 1 tablespoon of butter a nonstick skillet over medium heat. When the butter is foamy, add one quesadilla. Cook until lightly browned and cheese has melted, 3 to 4 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining quesadillas.

To finish: Crack the eggs directly into the puréed sauce in the Instant Pot, spacing them as evenly apart as possible. Seal the lid and cook on manual for an additional 2 minutes. Use the quick release to release the pressure and serve with the quesadillas and fresh cilantro.

Photo: Ramona King

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