Try this Simple Instant Pot Frittata recipe, or contribute your own.
- Carbohydrate 5.8599166654139 g
- Cholesterol 1116.72 mg
- Fat 26.4086666666533 g
- Fiber 1.11443335860021 g
- Protein 34.3336833331858 g
- Saturated Fat 8.20823999999437 g
- Serving Size 1 1 recipe (335g)
- Sodium 2128.40466666613 mg
- Sugar 4.74548330681369 g
- Trans Fat 4.45444666666291 g
- Calories 396 calories
Step-by-step
- Grease a pan that fits inside of your Instant Pot. I use one of my stainless steel stackable Instant Pot pans but you can use a 7 in. springform, glass pyrex, or make it individual size in 4oz. mini mason jars as well!
- Stir all of the ingredients together and add to your baking vessel of choice. Cover with foil. Add 1 cup of water to your Instant Pot. Place the pan containing your frittata mixture on top of the trivot and carefully put this inside of your Instant Pot. Put the lid on and make sure the valve is in the SEALING position.
- Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons to select 5 minutes.
- When the pot is finished cooking let it naturally release the pressure for 10 minutes. Then flip the valve to the VENTING position and remove your frittata. Serve immediately. Enjoy!!
Standard ingredient lists display quantities and items without accounting for the moisture content carried within fresh produce versus dried alternatives. When raw tomatoes and fresh spinach enter an egg mixture cooked under steam pressure, they release internal water that alters the final set of the proteins. Understanding this variable prevents watery separation and ensures a cohesive slice.
- Fresh spinach must be thoroughly squeezed dry in a clean kitchen towel after chopping, otherwise its cellular water will dilute the eggs and create a spongy texture around the edges.
- Substituting dried minced onion for fresh requires adjusting the liquid ratio downward slightly because dried flakes lack the moisture content that fresh tissue contributes to the thermal cooking environment.
- Covering the baking vessel tightly with aluminum foil blocks condensation from dripping off the Instant Pot lid and pooling onto the surface of the eggs during the five-minute high-pressure cooking cycle.
- Allowing a full ten-minute natural pressure release lets the interior temperature drop gradually without forcing steam out violently, which prevents the delicate egg structure from deflating prematurely.
- Using a stainless steel stackable pan rather than glass alters thermal conductivity, meaning glass dishes may require an extra minute or two of standing time to finish setting the center completely.
Adjusting moisture levels ensures consistent results regardless of seasonal produce variations. Proper vessel selection dictates heat transfer efficiency inside the sealed chamber.
