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A slice of frittata with potatoes, sausage, and peppers, with more peppers and an Instant Pot in the background

Instant Pot Frittata Recipe - Basic Technique with Variations


  • Author: Mike Vrobel
  • Total Time: 1 hour
  • Yield: 4 slices 1x

Description

Instant Pot Frittata. The classic egg dish, pressure cooked in a springform pan in my Instant Pot, with lots and lots of variations. (And yes, it really works!)
Adapted from: Pam Anderson, How to Cook Without a Book

 


Ingredients

Scale
  • 6 large eggs, beaten
  • ½ teaspoon fine sea salt
  • ½ teaspoon fresh ground black pepper
  • 4 ounces Shredded Italian cheese (I used a 4 cheese blend including Asiago, Fontina, Parmesan, and Provolone)
  • 1 tablespoon minced basil
  • 1 tablespoon olive oil
  • ½ pound red potatoes, peeled (if you like) and cut into a ½-inch dice
  • ½ teaspoon fine sea salt
  • ½ cup water
  • ½ pound bulk Italian sausage (or Italian sausage links, casing removed)
  • ½ pound onion (1 medium to large onion), diced
  • ½ pound diced bell pepper (1 medium pepper)
  • 1 clove of garlic, minced
  • ½ teaspoon fine sea salt

Instructions

  1. Prep the pan: Spray the inside of the 7-inch baking dish with nonstick spray. If using a springform pan, put the 7-inch parchment round in the bottom before spraying.
  2. Whisk the eggs: Crack the eggs into a large bowl and whisk until they are bubbling and frothy. Stir in the ½ teaspoon of salt, ½ teaspoon of ground black pepper, most of the shredded cheese, and most of the minced basil. (Save a little of the shredded cheese and minced basil for later.)
  3. Steam-sauté the potatoes: Set an Instant Pot to Sauté mode adjusted to high. (Use medium-high heat in other pressure cookers). Add the oil, and heat it until it starts to shimmer, about 2 minutes. Add the potatoes in a single layer. Sprinkle with ½ teaspoon of salt, and pour in ½ cup water. Cover the pot (use a non-pressure lid if you have one) and let the potatoes steam for five minutes. Scrape the potatoes loose from the bottom of the pot, and scoop them into the bowl of eggs with a slotted spoon.
  4. Sauté the protein: Add the bulk sausage to the pot and cook, breaking it up occasionally, until it is cooked through and starting to brown on the edges, about 3 minutes. Scoop the sausage into the bowl of eggs.
  5. Sauté the tender vegetables: Add the onion, bell pepper, and garlic to the pot, sprinkle with ½ teaspoon of salt, and sauté until the onions soften and turn translucent, about 5 minutes. Scoop the vegetables into the bowl of eggs.
  6. Eggs into the baking dish: Stir the bowl of eggs until all the ingredients are evenly mixed. Pour the bowl of eggs into the prepared baking dish, and sprinkle the rest of the cheese on top.
  7. Prep the pot for pressure cooking: Wipe out the inner pot, put it back in the pressure cooker base, and add a cup of water. Put the dish with the eggs on a rack with handles, and carefully lower the rack into the pot.
  8. Pressure cook for 12 minutes with a 10 minute natural release: Lock the lid on the pressure cooker. Pressure cook the frittata for 12 minutes in an Instant Pot or other electric pressure cooker (Use "Manual" or "Pressure Cook" mode set for 12 minutes in an Instant Pot), or for 10 minutes in a stovetop pressure cooker. Let the pressure in the pot come down naturally for 10 minutes, then quick release any remaining pressure. Unlock the lid and carefully lift the frittata out of the cooker.
  9. Slice and serve: If a little water collected in the top of the baking dish, use a paper towel to gently soak it up. Run a paring knife around the edge of the frittata to loosen it from the sides. (If you're using a springform pan, remove the springform before slicing.) Slice the frittata into pieces, and lift the pieces out with a spatula. (The first slice is always tricky.)
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Frittata Recipe, Pressure Cooker Frittata Recipe