Instant Pot Egg Frittata

Instant Pot Egg Frittata
by Cheryl L. McClure

We recently purchased an Instant Pot! We got the 6 quart size since it’s just the two of us and didn’t know how much we would REALLY use it. Turns out, we absolutely love our instant pot!

The first thing I made was black eyed peas without meat, just to test it out and see how good it would make the black eyed peas taste. That simple recipe far exceeded our expectations so we were excited to try more recipes. I didn't even use greens or meat in it and it was fantastic!

Whenever I first started cooking with it, the main thing I wanted to know is what size pot is the recipe made for?? A lot of recipes did not clarify qt size so I wanted to make sure that is done here. This is for a 6 quart instant pot LUX and for this recipe I used a 7" silicone cake pan.

I have decided I need to save links or document what I have cooked so I can find the recipe easily. I am not one of those people who can just “throw something together”. I am always thinking, was that 1 cup or 2? Did I cook it for 20 minutes or 30? UGH. Some people seem to have that knack and come up with all kinds of tasty creations on the fly. I am, um, more like... cooking challenged!! I need help. LOL!

I recently purchased the steamer baskets and this silicone cake pan from QVC but you can find them on Amazon too. It was on sale and I know I am going to be steaming vegetables in the instant pot, because I am lazy. ? I don’t want to boil a pot of water and have to watch it and then have to strain it, etc. I’d rather do it this way…. anyway, back to breakfast.

We have chickens and love our farm fresh eggs! I wanted to make a nice breakfast for Jan Paul and since this cake pan was part of the deal, I thought it would be good to use it for our breakfast casserole. 

Since it looked pretty small I figured I should make darn sure everything I whisk together will fit in it. It holds 3-1/4 cups water so I guesstimated it all.

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First, I sprayed my cooking pan and inside of the lid with some oily spray; then added a cup of water to the inner cooking pot and set the trivet inside for the cake pan to sit on.

Next, I whisked together 4 farm fresh eggs and a 1/2 cup milk. 

​We feed the eggshells back to our chickens so I put them in a previously used plastic blueberry container with a lid. I can stick this under the sink out of the way while they dry out before crushing to feed back to the chickens.

The 4 eggs and milk made about a cup and a half of liquid so I poured that into a separate bowl. Now to add more ingredients to make up another 1-1/2 cups >>>

We had leftover baked potatoes to use, baked in the instant pot too! I just took the smallest one and peeled and chopped it. Then chopped some ham, put all that in the measuring cup to see that I had a little room left for cheese. You could substitute any veggie if you want to go vegetarian on this. I don't always salt and pepper before cooking but you could do that too. 

After adding the cheese, I have a cup and a half of potato, ham and cheese. Stirred all that into the egg mixture.

Poured all of the 3 cup mixture into the cake pan and added a little more cheese on top. After the fact, I saw that I had enough room to add a little more of anything from another egg to some cooked spinach or even bell pepper if you like that, but went with it as is. Placed the lid on top and pushed the Manual button.

I thought, from other recipes with more eggs and calling for 30 minutes I could do it in a lot less time but that was not the case. The first time I tried 10 minutes and it was not done, so had to do it another 10 minutes. So ultimately, 20 minutes with 4 eggs is what I’m going with from now on. While our dish this was cooking I was able to do a little cleanup in the kitchen.

After the time was up and it beeped, I used the natural pressure release which took about 10 more minutes. I always flip the pressure release lever for a second to check and see if the pressure has gone. Well worth the wait. It had puffed up even more than in this picture but settled just a little. It was perfect!!

This dish was so light and fluffy when done I almost called it a soufflé! And my honey was very happy with his breakfast so I was glad he enjoyed it. We actually made 3 breakfasts from this one batch. You can freeze your leftovers or eat the next day. With the first one, we had toast and the other two times we used soft wraps and a little more cheese. MMM Good!!

Makes 6 servings.

INGREDIENTS:
4 eggs
1/2 cup milk
2 slices ham, chopped
1 small baked potato, chopped (baked, peeled and chopped)
​1/4-1/2 cup grated cheese
Salt and pepper to taste

INSTRUCTIONS:

1. Spray baking pan or coat with oil
2. Add 1 cup water and trivet to instant pot
3. Mix all ingredients together 
4. Pour mixture into pan
5. Top with additional grated cheese and place cover on top
6. Set Manual Pressure to 20 minutes
7. NPR - Let pressure release naturally - takes about 10 minutes

I hope you enjoy this dish as much as we did!! 

Have a good day!
Cheryl @ Pickle Creek Ranch
Young Living Independent Distributor #1176855
essenty.com/cherylintexas/​