I like to prepare this Instant Pot Frittata on Sunday to enjoy for an energizing breakfast throughout the week. It is an excellent grab and go option since it can be reheated in a flash. Feel free to play with this one and use whatever vegetables that you have on hand. Frittatas are a great way to clean out the crisper drawer.
Frittatas are one of my go-to meals - they work just as well for breakfast as they do for a quick weeknight meal.
I love how they are infinitely adaptable - you can come up with an endless combination of cheese, veggies, and proteins - so that enjoying them regularly never gets dull. (I am a fan of using them to clear out the crisper drawer before produce goes bad.)
I have made them for years using the traditional stove-top/oven method. While there is certainly nothing wrong with that, since making this Instant Pot Frittata I don't think I will ever go back to the traditional way. It is SO easy and delicious - I think you will be hooked too.
There are so many different variations on a frittata. It is one of the best ways I know to clean out the fridge. If you are look for a little inspiration, here are some suggestions!
- Cooked and Crumbled Bacon and Red Pepper
- Spinach, Red Onion, and Mushrooms (sautéed the veggies first)
- Asparagus and Goat Cheese
- Diced Zucchini and Cooked and Crumbled Sausage
- Chopped Artichoke Hearts
- A springform pan makes removing the frittata from the pan a snap, but I had some egg leakage from the bottom when I tested this. If you want to use a springform pan, I recommend wrapping the base tightly with heavy-duty foil to avoid a huge mess.
- You can add a bit of cheese on top at the end of the cooking time and place it under the broiler for a pretty presentation.
- Before removing the frittata from the pan, run a knife around the edges and allow it to cool slightly. As it cools, the steam will cause the eggs to loosen a bit from the pan.
- If there is a bit of water on top of the foil at the end of the cooking time, blot it off with a paper towel before removing the foil.
How to Make Frittata in the Instant Pot
First, start by spraying your baking dish with oil.
Sprinkle the vegetables on the bottom of the dish and top with cheese.
Beat the eggs together with the cream, salt, and pepper. Pour the mixture over the veggies and cheese.
Cover tightly with foil. Pour 1 cup of water in the bottom of the Instant Pot and place the trivet in the Instant Pot. Lower the baking dish into the pot.
Place the lid on the pot and set it to seal. Cook at high pressure for 16 minutes. Allow the pressure to release naturally for 10 minutes, and then do a quick release.
Carefully remove the frittata and serve warm.
You Will Need
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Instant Pot Frittata
- 7-Inch baking dish
- 1/2 cup finely chopped broccoli
- 1/2 cup diced tomato
- 1 1/2 cups shredded cheddar cheese
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Spray a 7-inch round baking dish that fits inside your pressure cooker with avocado oil.
- Sprinkle the broccoli and tomato in the bottom of the baking dish and top with the shredded cheese.
- In a medium bowl, beat together the eggs, cream, salt, and pepper.
- Pour the egg mixture over the vegetables and cheese.
- Place a sling trivet in the bottom of your Instant Pot and pour 1 cup of water into the cooker. Cover the baking dish with foil and lower the dish into the pot. (Depending on your trivet, some are easier to place the dish on the trivet and then lower them into the pot together.)
- Place the lid on the Instant Pot and set to seal. Set to MANUAL high pressure and set the timer for 16 minutes. Allow the pressure to release for 10 minutes and then do a quick release. Carefully remove the frittata and serve warm