1 tbsp. extra-virgin olive oil
1 tbsp butter
1/2 lb thick-cut Canadian bacon
1/2 medium yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. cumin seeds (optional)
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
1 lb. yellow potatoes, quartered
1/2 c. low-sodium vegetable broth
1 tbsp freshly chopped parsley, for garnish
Eggs for serving


1. Set pot on medium. Add oil and butter too pot. When butter is fully melted then add bacon and fry till it is crisp. Add onions, peppers and cook until both are tender.
2. Add garlic, oregano, cumin seeds and cayenne. Season with salt and pepper and cook for 1 minute till they leave fragrance.
3. Add potatoes and broth to pot and stir to combine. Set Instant Pot to Pressure Cook on high and set timer for 12 minutes. When time is up, use quick release method to release pressure.
4. Remove lid and set Instant Pot back on Sauté. Cook, stirring occasionally, until remaining broth is evaporated, about 2 minutes.
5. Garnish with parsley and serve with fried eggs.