Go Back
–+ servings
Square side photo of an Instant Pot Fritatta drizzled in hot sauce on a white plate.
Print Recipe
No ratings yet

Instant Pot Frittata

When you are looking for an easy breakfast recipe that is perfect for busy mornings and works just as well for brunch, this instant pot frittata is perfection! I like to prep it the night before so that all I have to do in the morning is cook it.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Instant Pot
Servings: 4
Calories: 406.78kcal
Author: Wendy Polisi

Equipment

Ingredients

  • ½ cup finely chopped broccoli
  • ½ cup diced tomato
  • 1 ½ cups shredded cheddar cheese
  • 8 large eggs
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
US Customary - Metric

Instructions

  • 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

Nutrition

Calories: 406.78kcal | Carbohydrates: 3.56g | Protein: 22.71g | Fat: 33.51g | Saturated Fat: 18.55g | Cholesterol: 412.61mg | Sodium: 694.81mg | Potassium: 265.37mg | Fiber: 0.52g | Sugar: 1.26g | Vitamin A: 1563.13IU | Vitamin C: 12.7mg | Calcium: 379.49mg | Iron: 1.96mg