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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.
Do you ever offer suggestions for the IP Mini? Your recipes look great, but times could be different for smaller amounts.
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.
Hi Kristen, This looks amazing. You mention using 3/4-1 cup thin liquid if using a 3 qt Instantpot. I am new to this and don't mean to sound ridiculous but I don't totally understand if you are using 3/4-1 cup instead of the 1/3rd cup cream or are you referring to the water you are putting under the pot?
Have you experimented with a 3 qt since this last posting to let us know the time for it? Thanks, Nicole
Hi Nicole! Sorry for any confusion, you just need 3/4 cup liquid TOTAL. So put 3/4 cup of water in your pot for cooking. I hope that clarifies.
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!!
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.
This looks like something my family would like. Can't wait to try it.
Delicious! Cooking in the instant pot made this so light and fluffy.
I totally agree, the texture is simply perfection!
Where do I get a 7'x3' pan for this?
Hi Catherine! I use this brand found on Amazon.
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!
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.
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?
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!