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This Instant Pot Frittata is one of the easiest way to cook eggs and veggies together for a quick and flavorful breakfast. Using this method, you don’t even need to sauté anything to get started– making it as fast as possible!
Similar to my Instant Pot Hard Boiled Eggs, the benefit of cooking a frittata in the electric pressure cooker is that the process is totally hands-off. You can press a button and walk away while it cooks to perfection!
What Size Pan Fits in the Instant Pot?
To cook a frittata in your Instant Pot, you’ll need a 7-inch pan if you’re using a 6-quart Instant Pot. (You can use an 8-inch pan in the larger 8-quart Instant Pot.) If you only have a smaller 6-inch pan at home, you can use that for a thicker frittata, too.
It’s important that the pan doesn’t touch the sides of the inner stainless steel pot, so that there is room for steam pressure to build up around it.
The Instant Pot cooks food by creating steam pressure, so don’t set your pan directly on the bottom of the Instant Pot. Instead, you’ll pour 1 cup of water in the bottom of the pot and place a trivet over the water so the frittata pan can rest on that. (You can use the trivet that comes with your electric pressure cooker.)
This allows the water to boil and build steam pressure as quickly and efficiently as possible, without burning the bottom of your eggs.
How to Make an Instant Pot Frittata
This recipe is as easy as it gets, because it calls for ingredients that don’t need to be sautéed ahead of time. Finely chopped broccoli florets and green onions become fork tender in the 10-minute pressure cooking cycle, while the eggs cook to perfection.
If you’ve never cooked eggs in the Instant Pot before, keep in mind that the top of this frittata will look wet when you initially remove the lid. Don’t be alarmed by this! When you remove the pan and allow it to cool for a few minutes, that liquid will disappear.
Broccoli Cheddar Frittata & Other Flavors
I love this Broccoli Cheddar flavor in the recipe below, but feel free to swap out the ingredients to use what you have on hand. I imagine it would also be delicious with crumbled feta or goat cheese, paired with sliced cherry tomatoes, roasted red peppers, or caramelized onions.
If you choose to use sturdier or more pungent ingredients, such as yellow onions or potatoes, I recommend sautéing those ingredients first, until they start to soften, before mixing them in with the eggs for this recipe. Thick-cut ingredients will not necessarily be tender after 10 minutes of pressure cooking, so finely dice your vegetables for best results.
Ingredients
- 6 eggs
- 1/2 teaspoon fine sea salt
- black pepper
- 8 ounces broccoli florets , finely chopped
- 3 green onions , chopped
- 2 ounces cheddar cheese , shredded (1/2 cup)
Instructions
- In a large bowl, beat together the eggs, salt, and several grinds of black pepper. Fold in the chopped broccoli, green onions, and cheddar.
- Generously grease a 7-inch pan, then pour the egg mixture into it. Pour 1 cup of water into the bottom of your Instant Pot and place a trivet over that to keep the pan above the water.
- Place the pan with the frittata mixture on top of the trivet and secure the lid. Move the steam release valve to Sealing. Use the Pressure Cook or Manual button on your machine to cook at high pressure for 10 minutes.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes. (In other words, don't do anything for 10 more minutes.) When the screen reads LO:10 you can move the steam release valve to Venting to release any remaining pressure.
- When the floating valve in the lid drops, it's safe to remove the lid. Use oven mitts to remove the frittata pan and don't be alarmed if you see liquid on top of the baked eggs. It will evaporate quickly as it cools.
- Slice the frittata into 4 slices and serve warm. Leftovers can be stored in an airtight container for up to 5 days in the fridge.
Nutrition
Per slice: Calories: 195, Fat: 12g, Carbohydrates: 5g, Fiber: 1g, Protein: 14g
Recipe Notes:
- As I mentioned in the post above, you can use other veggies in this recipe without sauteing them ahead of time if you cut them into very small pieces. Asparagus, zucchini, cherry tomatoes, and roasted red peppers all work well. I recommend sauteing more aromatic ingredients, like yellow onions, raw bell peppers, and fresh garlic before adding them to this frittata for best results.
As always, if you try something different with this recipe, please let me know in the comments below. We can all benefit from your experience!
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Reader Feedback: Have you tried cooking eggs in your Instant Pot yet?
If I could’ve given this more stars, I would have!!!! It’s so quick and EASY!! The dish cooked through perfectly!
That recipe worked like a charm. I did it with kale instead of broccoli, which I fried a few minutes before in olive oil. Absolutely delicious. Certainly not the last time I am making this.
I am new to the IP.
Just wondering if my spring form pan would work for this?
Can you use frozen vegetables? If so do they need to be thawed?
I would probably thaw them first so they don’t make it too wet. But I think that should work!
I have an IP Mini (3qt). Could I stack several small bowls to serve individual frittatas?
I don’t have a suitable insert pan so I tried to make this in my new Instant Pot Ceramic-Nonstick Coated pot that just arrived this morning. I rendered some bacon in butter on a combination of Sautee:Low (to start) then Sautee:Medium for about 10 minutes. Things got slightly stick on the bottom so I deglazed with about 1tbsp of boiling water and that seemed to work fine. Then I added chopped green onions, parsley and two sliced already-cooked polish sausages, and then poured in the whisked 6 eggs with truffle salt and black pepper.
As soon as I tried to put it on Pressure:Hight, it gave me a Burn warning and wasn’t having it. But I already have everything in the pan, so I decided to keep the lid on (with seal) and try Sautee:Medium cycle for 10 minutes, then I let it sit for about 10 minutes, then put it on Warm:Low for another 5. This actually ended up working really well.
Thank you for the great recipes, Detoxinista! You are inspiring me to experiment more.
I made my frittata with an 8-ounce zucchini, quartered and thinly sliced, with the green onion, added a tsp. of basil and a pinch of garlic powder to the eggs. I skipped the cheese because of lactose intolerance but would suggest mozzarella instead of the cheddar cheese.
I might add a finely diced red or orange pepper next time for more color and flavor.
This is a really delicious and easy recipe! Thank you so much for sharing.
I love the recipe! Easy, fast, and tasty. I substituted the broccoli, because I didn’t have any, with smoked sausage. I also added 2 Tbsp of Whipping Cream to the 6 eggs. Makes them more fluffy.
This is my go-to breakfast!
Thanks
sounds yummy. Have you ever tried this recipe with a vegan shredded cheese? If so, did you follow the same steps to this recipe and what type of vegan cheese works? TIA!
I haven’t, but I imagine it would work the same. Let me know if you give it a try!