📝 About This Recipe
This Instant Pot frittata is a game-changer for brunch, delivering a velvety, custard-like texture that traditional oven-baking simply can't replicate. By using the 'pot-in-pot' method, the eggs are gently steamed to perfection, locking in the vibrant colors and earthy flavors of fresh bell peppers, baby spinach, and sharp feta cheese. It is a sophisticated, protein-packed Mediterranean-inspired dish that is as effortless as it is elegant.
🥗 Ingredients
The Egg Base
- 8 pieces Large eggs (at room temperature)
- 1/4 cup Heavy cream (can substitute with whole milk)
- 1 teaspoon Dijon mustard (adds a subtle depth and tang)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Garden Vegetables & Mix-ins
- 1 tablespoon Olive oil (for sautéing)
- 1/2 cup Red bell pepper (finely diced)
- 1/2 cup Zucchini (quartered and thinly sliced)
- 2 pieces Green onions (thinly sliced)
- 1 cup Baby spinach (roughly chopped)
- 1/2 cup Feta cheese (crumbled)
- 1/2 teaspoon Garlic powder
For the Pot
- 1 cup Water (for the bottom of the Instant Pot)
- 1 teaspoon Unsalted butter (to grease the baking pan)
👨🍳 Instructions
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1
Generously grease a 7-inch round springform pan or a heat-safe glass bowl that fits comfortably inside your Instant Pot with butter or non-stick spray.
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2
In a medium skillet over medium heat, add the olive oil. Sauté the red bell peppers and zucchini for 3-4 minutes until they are slightly softened. Stir in the chopped spinach for 30 seconds just until wilted, then remove from heat to cool slightly.
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3
In a large mixing bowl, whisk together the 8 eggs, heavy cream, Dijon mustard, salt, pepper, and garlic powder until the mixture is uniform and slightly frothy.
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4
Fold the sautéed vegetables, sliced green onions, and 3/4 of the crumbled feta cheese into the egg mixture.
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5
Pour the egg and vegetable mixture into the prepared baking pan. Sprinkle the remaining feta cheese over the top for a beautiful finish.
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6
Cover the pan tightly with aluminum foil. This prevents excess moisture from the steam from collecting on top of your frittata.
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7
Pour 1 cup of water into the inner stainless steel pot of your Instant Pot and place the trivet (steam rack) inside.
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8
Carefully lower the covered pan onto the trivet. If your trivet doesn't have handles, you can make a 'sling' out of a long strip of folded foil to lower it safely.
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9
Secure the lid and set the steam release valve to the 'Sealing' position.
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10
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 20 minutes.
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11
When the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining steam.
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12
Carefully remove the pan from the pot and take off the foil. The frittata should be set in the center but still have a slight, delicate jiggle.
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13
Let the frittata rest for 5 minutes in the pan. This allows the internal structure to firm up for clean slicing.
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14
Run a thin knife around the edges, release the springform (if using), slice into wedges, and serve warm.
💡 Chef's Tips
For a golden top, place the cooked frittata under an oven broiler for 2-3 minutes after pressure cooking. Always sauté watery vegetables like zucchini or mushrooms first to prevent the frittata from becoming soggy. Ensure your eggs are at room temperature to help the custard cook evenly and prevent curdling. If using a glass bowl instead of a metal pan, you may need to add 2-3 minutes to the pressure cooking time. Feel free to swap feta for goat cheese or sharp cheddar depending on your flavor preference.
🍽️ Serving Suggestions
Serve with a side of lightly dressed arugula salad for a fresh peppery crunch. Pair with thick-cut sourdough toast rubbed with a clove of raw garlic. A dollop of basil pesto or a drizzle of balsamic glaze on top adds a gourmet touch. Serve alongside fresh seasonal fruit and a chilled glass of mimosa for the ultimate brunch experience. Accompany with crispy roasted breakfast potatoes seasoned with rosemary.