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This Instant Pot Frittata recipe delivers an incredibly light, fluffy frittata in record time, thanks to the Instant Pot's quick cooking and moist heat. 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.
Instant Pot frittatas not only keep the heat out of the kitchen, but the moist heat also bakes the frittata while keeping it super light and fluffy. In fact, the texture reminds me of an egg soufflé because it is so light and creamy. Simply delicious!
Happy Cooking! xo Kristen
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, sautéed veggies, herbs, and/or cooked and crumbled meat are all great options.
How to Make an Instant Pot Frittata
Making a frittata couldn't be easier, and the Instant Pot speeds up the cooking, making this breakfast recipe perfect for any day, even busy days!
- Combine Ingredients. Whisk together the eggs, seasonings, and milk 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 or 7-by-3-inch cake pan, then cover with foil.
- Place in Inner Pot. Pour 2 cups of water into the Instant Pot inner pot and place a trivet inside. 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 sautéed 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
Did you make this recipe?
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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
- fillings of choice, no more 1½ cups total
Instructions
- Spray a 7x4 oven-safe pan well with cooking spray or grease well with butter.
- In a large mixing bowl, whisk together the eggs, cream (or milk), salt, pepper, and nutmeg until well combined. Add any desired fillings (no more than 1½ cups), and mix 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 the 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 today with the vegetable suggestion (mushroom, yellow pepper and red onion) I used 1 tbsp cottage cheese to up the protein and make fluffier and I topped with tex mex cheese cause it's what I had on hand. I halved the recipe as it was only for me and it turned out perfectly!
Thank you for sharing your modifications, Sheralyn! And thanks for taking the time to leave a review.
Is this a gluten free recipe?
Hi Brenda! Yes, this recipe is gluten-free. I hope you enjoy it!
Fan
You are one of the best resources for Ipot recipes! I thank you for the Pyrex caution. Was going to use one for this. I’m so grateful for your diligence in telling us what you know.
You bet! Always happy to help!
Should the pan be metal? Or Pyrex?
Hi Kristina! Pyrex has come out and said their dishes are not safe for pressure cooking, therefore I recommend using metal pans.
I too, have found your IP recipes, extremely helpful and delicious. I now check you site first, to see if I can find a recipe, for what I plan to cook.
I tried this frittata recipe, this morning, and only had a brand new springform pan. It leaked a tiny bit, it still turned out great. Now. I’m looking into some accessories.
Thanks
I am so happy to hear you rely on my recipes! To help prevent leakage, you can wrap the outside of the pan in foil.
Could this be made in egg bite molds and freeze or refrigerate leftovers?
Yes! I would follow my recipe for Egg Bites for timing and measurements.
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!
It should work if you line with foil! Enjoy!