This fluffy Instant Pot Frittata makes a simple, quick, healthy breakfast. This Frittata only takes minutes of hands-on work and bakes up super tender and fluffy thanks to the moist heat from the Instant Pot.
The Instant Pot has become my go-to for cooking up easy, healthy breakfasts on busy mornings. From Instant Pot Breakfast Casserole to Instant Pot Steel Cut Oats to this Instant Pot Frittata, I love how fast and perfectly I can prepare breakfast thanks to my pressure cooker.
Frittatas are simply a crustless quiche. They are super simple to make and the options are endless.
While I love Oven Baked Potato Frittata, Spinach Frittata, and Asparagus Frittata, which are all prepared in the oven, I am so glad I experimented with making frittatas in the Instant Pot.
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!
Key Ingredients
Frittatas needs 4 key ingredients.
- Eggs: I use whole eggs in my Frittata recipes, but feel free to use a combination of egg whites or all egg whites.
- Cream/Milk: I love using half and half for a rich, creamy egg bake, but feel free to use nonflavored nondairy milk or regular milk of any fat percentage.
- Seasonings: Eggs really need to be seasoned well. I use salt, pepper, and nutmeg for the perfect balance. I do recommend increasing the salt slightly if you do not use salty cheeses like feta or Parmesan. Alternatively, decrease the salt if you add in salty meat like bacon or ham.
- Mix-Ins: My favorite go-to filling combination is Spinach, Onion, and Cheese. The spinach adds a bit of earthiness along with nutrients, the green onion adds a mild bite, and the cheese makes the frittata irresistible. But I have shared a variety of combinations in the recipe card to inspire your creativity! I recommend using no more than 1 and ½ cups of additional mix-ins for the best results.
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!
Whisk together the eggs, seasonings, and milk together until well combined, and then stir in the mix-ins of your choice.
Pour that mixture into a greased 7x3 inch cake pan, and then cover with foil.
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 for JUST 6 minutes! But it is important to remember that you must allow pressure to release naturally alone for 10 minutes before trying to do a quick release of pressure. This time will allow the eggs to finish cooking and keep the integrity of the texture of the frittata intact.
Serve warm or allow to cool to room temperature. This frittata is delicious served with a bit of hot sauce and fruit. If you are on the go, I HIGHLY recommend serving a slice of this frittata on a homemade biscuit or toasted English muffin.
More Breakfast Favorite Recipes
- Instant Pot Yogurt
- Slow Cooker Maple Brown Sugar Oatmeal
- The Best French Toast Recipe
- Instant Pot Egg Bites
- Easy Hashbrown Breakfast Casserole
I would love for you to leave a comment and star review! I can't wait for you to dig into this light and fluffy frittata.
Instant Pot Frittata
Ingredients
- 6 large eggs
- ⅓ cup cream or milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon grated nutmeg
- ¼ cup thinly sliced green onion
- ⅓ cup frozen spinach defrosted and squeezed dry
- ½ cup grated Colby cheese
- ¼ cup crumbled feta cheese
- 1 tablespoon grated Parmesan cheese
Instructions
- Spray a 7x3 oven-safe pan well with cooking spray or grease well with butter.
- Whisk together eggs with cream and salt and pepper until well combined. Stir in onions, spinach, and cheese.
- 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.
Equipment Needed
Notes
- Ham and Cheese: Mix in ½ cup shredded cheddar cheese and ½ cup diced ham to the egg mixture. and decrease the salt to ¼ teaspoon.
- Vegetable: Add in ½ cup of sauteed vegetables to the egg mixture. Mushrooms, peppers, asparagus, broccoli, zucchini, and onions are great additions. I would also suggest adding in ¼ cup of your favorite cheese.
- 3 Cheese: Add in ½ shredded Fotina cheese. ¼ cup Parmesan Cheese, and in ½ cup cottage cheese.
Nutrition
Debbie M.
I don't have a cake pan that size. Can I use a 7" springform pan or would it leak? Maybe I could line it with foil? Thanks!
Kristen Chidsey
It should work if you line with foil! Enjoy!
Dorothy
Do you ever offer suggestions for the IP Mini? Your recipes look great, but times could be different for smaller amounts.
Kristen Chidsey
Hi Dorothy! For mini instant pots I recommend using between 3/4 cup and 1 cup thin liquid and keeping the cook time the same at first. You can adjust if needed but it tends to be fairly accurate in my experience. Hope that helps. Now for this recipe, because it uses pot in pot cooking, it would be quite different depending on the size and thickness of your pan. I would need to experiment more to give exact timing.
Elaine
This was fantastic! Lighter and fluffier than any frittata I've ever eaten. I tried your veggie version with zucchini and cheddar since that's what I had on hand, but I can't wait to try your spinach and feta version. If I'm using fresh spinach from my garden, do you think I should steam it first? Thank you for this wonderful recipe!!
Kristen Chidsey
Hi Elaine! I am so glad you enjoyed this recipe so much! I would steam or saute fresh spinach first, just to get out some of the excess moisture.
Katie
This looks like something my family would like. Can't wait to try it.
Taryn
Delicious! Cooking in the instant pot made this so light and fluffy.
Kristen Chidsey
I totally agree, the texture is simply perfection!
Deb
Super recipe. Made today with red peppers and olives and it was perfectly cooked. Will make often.
Kristen Chidsey
I am so glad you enjoyed Deb!
CATHERINE LEE
Where do I get a 7'x3' pan for this?
Kristen Chidsey
Hi Catherine! I use this brand found on Amazon.
Kathy
I'd like to make this with frozen broccoli florets. Will I need to partially cook them or just add them to the egg mixture still frozen? Also wondering if a 7" springform pan will work? This will make a perfect brunch dish for sharing with friends, and the combinations that you've included sound delicious!
Kristen Chidsey
Hi Kathy, I would defrost the broccoli first before adding to the frittata. I have made in a springform pan and it works BEAUTIFULLY, as long as your pan has a tight seal, if not, it is an absolute mess. I would test first with water.
M Shanta
I am relatively new to Instant Pot and have found your site so very helpful. In this Instant Pot Frittata recipe you use 2 cups of water in the pot. In my 6 quart Instant Pot, I add 1 cup of water to the pot. Is there a specific reason why you use 2 cups?
Kristen Chidsey
Hey there! Yes, the cook time was calculated using 2 cups of water. This makes the recipe work for 6, 8, and 10 quart instant pots equally well. And for the record, you are correct--1 cup is all you need for the 6 quart to work, but for this recipe to work as written, use the 2 cups. Hope that helps to clarify!