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This Instant Pot Frittata recipe delivers an incredibly light and fluffy frittata in record time thanks to the quick-cooking nature and the moist heat the Instant Pot is known for! Add any fillings you like to make this Instant Pot Frittata uniquely your own.
Light and Fluffy Instant Pot Frittata
I have long had a love affair with frittatas. They come together with simple ingredients to deliver a high protein, flavorful meal that is suitable for breakfast, brunch or dinner.
But a frittata in the Instant Pot? I was hesitant myself, but I am so glad I experimented with making frittatas in the Instant Pot, because the results are incredible.
Not only does Instant Pot Frittatas keep the heat out of the kitchen, but the moist heat from the Instant Pot also bakes up the Frittata, while keeping it super light and fluffy. In fact, the texture reminds me of an egg souffle--as it is so light and creamy. Simply delicious!
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
Frittatas are made with very humble ingredients and fillings of choice. But I have a few tips to help you make the best selection.
- Eggs: Use 6 large eggs OR 12 egg whites. I will say using whole eggs will yield richer results.
- Cream/Milk: For creamy results, I recommend using half and half or whole milk. But any variety of milk or unflavored non-dairy milk will work.
- Seasonings: Salt and pepper are expected. But I also like to add in a bit of grated nutmeg for warmth.
- For Add-Ins: Shredded or crumbled cheese, sauteed veggies, herbs, and or cooked and crumbled meat all are great options.
How to Make an Instant Pot Frittata
The process of making a frittata could not be any easier and the cooking process is sped up thanks to the Instant Pot, making this breakfast recipe perfect for any day--even busy days!
- Combine Ingredients. Whisk together the eggs, seasonings, and milk together until well combined, and then stir in the mix-ins of your choice.
- Transfer to Pan. Pour the egg mixture into a greased 7 by 4-inch cake pan, and then cover with foil.
- Place in Inner Pot. Pour 2 cups of water into the inner pot of the Instant Pot and place a trivet into the inner pot. And then place the cake pan onto the trivet.
- Pressure Cook. Set to cook on high pressure for 6 minutes.
- Let Pressure Release Naturally. It is important to remember to allow the pressure to release naturally for at least 10 minutes after the cooking time has elapsed before trying to do a quick release of pressure. That time will allow the eggs to finish cooking and ensure the best texture.
- Serve. Slice and serve warm or at room temperature for an easy, high-protein breakfast.
On the Go?
If you are on the go, I HIGHLY recommend serving a slice of this frittata on a homemade biscuit or toasted English muffin. It makes for a delicious breakfast sandwich.
Instant Pot Frittata Flavor Combinations
Anything you can add to a quiche, you can likely add to this Instant Pot Frittata. Below are a few of my favorite combinations.
- Spinach and Feta: Add ¼ cup thinly sliced green onion, ⅓ cup frozen spinach, defrosted and squeezed dry, ½ cup grated Colby cheese, ¼ cup crumbled feta cheese, and 1 tablespoon grated Parmesan cheese.
- Ham and Cheese: Decrease the salt to ¼ teaspoon, and fold in ½ cup shredded cheddar cheese and ½ cup diced ham to the egg mixture.
- Vegetable: Add in ½ cup of sauteed or steamed vegetables of choice along with ¼ cup shredded cheese of choice. Mushrooms, peppers, asparagus, broccoli, zucchini, and onions are great additions.
- Meat: Use cooked and crumbled breakfast sausage or Italian sausage, diced ham, or cooked and crumbled bacon.
- 3 Cheese: Add ½ cup cottage cheese, ½ cup shredded Swiss or fontina cheese, and ¼ cup grated parmesan.
- Any Traditional Frittata Recipe: If you would like to use a recipe for a classic frittata made with 6 eggs (like my recipe for Asparagus Frittata, Potato Frittata, or Mediterranean Frittata), simply place the egg mixture into a 7x4 inch cake pan and pressure cook according to the recipe.
More Instant Pot Breakfast Recipes
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Instant Pot Frittata
Video
Ingredients
- 6 large eggs
- ⅓ cup cream or milk
- ½ teaspoon kosher salt
- ⅛ teaspoon pepper
- ⅛ teaspoon grated nutmeg
- 1 ½ cup fillings of choice
Instructions
- Spray a 7x4 oven-safe pan well with cooking spray or grease well with butter.
- In a large mixing bowl, whisk together 6 large eggs, ⅓ cup cream or milk, ½ teaspoon kosher salt⅛ teaspoon pepper, and ⅛ teaspoon grated nutmeg until well combined. Add up to 1 ½ cup fillings of choice, mixing to combine.
- Pour the egg mixture into the prepared baking dish. Cover with foil.
- Pour in 2 cups of cold water to the inner pot and place the cooking rack inside the inner pot of the Instant Pot. Carefully place the baking dish on the cooking rack. Close the Instant Pot and be sure the vent knob is sealed.
- Set to High Pressure and cook for 6 minutes. (Press Manual or Pressure Cook and then use +/- buttons to adjust the time.)
- Once the cook time has elapsed, let the pressure release naturally for 10 minutes, before doing a quick release of pressure. Remove the pan carefully from Instant Pot.
- Serve warm or at room temperature.
Notes
- Spinach and Feta: Add ¼ cup thinly sliced green onion, ⅓ cup frozen spinach, defrosted and squeezed dry, ½ cup grated Colby cheese, ¼ cup crumbled feta cheese, and 1 tablespoon grated Parmesan cheese.
- Ham and Cheese: Decrease the salt to ¼ teaspoon, and fold in ½ cup shredded cheddar cheese and ½ cup diced ham to the egg mixture.
- Vegetable: Add in ½ cup of sauteed or steamed vegetables of choice along with ¼ cup shredded cheese of choice. Mushrooms, peppers, asparagus, broccoli, zucchini, and onions are great additions.
- Meat: Use cooked and crumbled breakfast sausage or Italian sausage, diced ham, or cooked and crumbled bacon.
- 3 Cheese: Add ½ cup cottage cheese, ½ cup shredded Swiss or fontina cheese, and ¼ cup grated parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe as directed and it came out nowhere near done. In fact, I reduced the recipe size from 6 down to 4 eggs. VERY disappointing.
Hi Dave. I am sorry you had such a bad experience. Can you tell me the type of pan you were using and if it was possible you were using low pressure instead of high? It is also important to use cold water in bottom of inner pot and be sure not to add any frozen fillings to your frittata.
Do you think this is something I can prep the night before, leave overnight in the IP, and have a timer start it in the morning? Not sure if leaving it overnight in the IP will be okay, but am trying to find the most "hands off" method for the morning...
Hi Jamie! I wouldn't leave this out overnight. It could easily become unsafe to eat. You can prep the mixture the night before and refrigerate it overnight. In the morning, pour in the pan and pressure cook as directed.
This was delicious and so easy to make! You can change up the ingredients to suit yourself very easily.