Instant Pot Frittata (Egg Bake)

This Instant Pot Frittata is one of the easiest way to cook eggs and veggies together for a quick and flavorful breakfast. Using this method, you don’t even need to sauté anything to get started– making it as fast as possible!

Instant Pot frittata slice on plate

Similar to my Instant Pot Hard Boiled Eggs, the benefit of cooking a frittata in the electric pressure cooker is that the process is totally hands-off. You can press a button and walk away while it cooks to perfection!

What Size Pan Fits in the Instant Pot?

To cook a frittata in your Instant Pot, you’ll need a 7-inch pan if you’re using a 6-quart Instant Pot. (You can use an 8-inch pan in the larger 8-quart Instant Pot.) If you only have a smaller 6-inch pan at home, you can use that for a thicker frittata, too.

instant pot frittata pan in the electric pressure cooker

It’s important that the pan doesn’t touch the sides of the inner stainless steel pot, so that there is room for steam pressure to build up around it.

The Instant Pot cooks food by creating steam pressure, so don’t set your pan directly on the bottom of the Instant Pot. Instead, you’ll pour 1 cup of water in the bottom of the pot and place a trivet over the water so the frittata pan can rest on that. (You can use the trivet that comes with your electric pressure cooker.)

instant pot frittata sliced in pan with spatula for serving

This allows the water to boil and build steam pressure as quickly and efficiently as possible, without burning the bottom of your eggs.

How to Make an Instant Pot Frittata

This recipe is as easy as it gets, because it calls for ingredients that don’t need to be sautéed ahead of time. Finely chopped broccoli florets and green onions become fork tender in the 10-minute pressure cooking cycle, while the eggs cook to perfection.

broccoli frittata ingredients

If you’ve never cooked eggs in the Instant Pot before, keep in mind that the top of this frittata will look wet when you initially remove the lid. Don’t be alarmed by this! When you remove the pan and allow it to cool for a few minutes, that liquid will disappear.

Broccoli Cheddar Frittata & Other Flavors

I love this Broccoli Cheddar flavor in the recipe below, but feel free to swap out the ingredients to use what you have on hand. I imagine it would also be delicious with crumbled feta or goat cheese, paired with sliced cherry tomatoes, roasted red peppers, or caramelized onions.

broccoli and cheddar mixed with eggs in bowl

If you choose to use sturdier or more pungent ingredients, such as yellow onions or potatoes, I recommend sautéing those ingredients first, until they start to soften, before mixing them in with the eggs for this recipe. Thick-cut ingredients will not necessarily be tender after 10 minutes of pressure cooking, so finely dice your vegetables for best results.

5 from 8 votes
Instant Pot frittata slice on plate
Instant Pot Frittata (Egg Bake)
Prep Time
5 mins
Cook Time
10 mins
Pressurization:
15 mins
Total Time
30 mins
 

This Instant Pot Frittata is an easy, hands-off way to cook eggs and veggies together. Using this recipe, you don't have to saute anything ahead of time, for a fast meal.

Course: Breakfast
Cuisine: Italian
Keyword: egg, instant pot
Servings: 4
Calories: 195 kcal
Author: Megan Gilmore
Ingredients
  • 6 eggs
  • 1/2 teaspoon fine sea salt
  • black pepper
  • 8 ounces broccoli florets , finely chopped
  • 3 green onions , chopped
  • 2 ounces cheddar cheese , shredded (1/2 cup)
Instructions
  1. In a large bowl, beat together the eggs, salt, and several grinds of black pepper. Fold in the chopped broccoli, green onions, and cheddar.

  2. Generously grease a 7-inch pan, then pour the egg mixture into it. Pour 1 cup of water into the bottom of your Instant Pot and place a trivet over that to keep the pan above the water.

  3. Place the pan with the frittata mixture on top of the trivet and secure the lid. Move the steam release valve to Sealing. Use the Pressure Cook or Manual button on your machine to cook at high pressure for 10 minutes.

  4. When the cooking cycle is complete, let the pressure naturally release for 10 minutes. (In other words, don't do anything for 10 more minutes.) When the screen reads LO:10 you can move the steam release valve to Venting to release any remaining pressure.

  5. When the floating valve in the lid drops, it's safe to remove the lid. Use oven mitts to remove the frittata pan and don't be alarmed if you see liquid on top of the baked eggs. It will evaporate quickly as it cools.

  6. Slice the frittata into 4 slices and serve warm. Leftovers can be stored in an airtight container for up to 5 days in the fridge.

Per slice: Calories: 195, Fat: 12g, Carbohydrates: 5g, Fiber: 1g, Protein: 14g

Recipe Notes:

  • As I mentioned in the post above, you can use other veggies in this recipe without sauteing them ahead of time if you cut them into very small pieces. Asparagus, zucchini, cherry tomatoes, and roasted red peppers all work well. I recommend sauteing more aromatic ingredients, like yellow onions, raw bell peppers, and fresh garlic before adding them to this frittata for best results.

As always, if you try something different with this recipe, please let me know in the comments below. We can all benefit from your experience!

Reader Feedback: Have you tried cooking eggs in your Instant Pot yet?

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Comments

Molly

This turned out perfectly for me! I’m glad you warned us of the water on top of the frittata in this post, because it did look a little weird when I took off the lid, but it disappeared really fast and the eggs were cooked through. I’m going to try it with tomatoes and feta next!

Hannah

I tried another recipe that said to cook a frittata in the Instant Pot for 5 minutes, and the eggs were not cooked in the middle. I tried this timing today and it worked great! And I love that I can skip sauteing the veggies first.

Naomi

I love your Instant Pot recipes. Thank you for being so detailed with the instructions!

Cara

I love your Instant Pot cookbook and I make a frittata in mine about once a week! Love how quick and simple it is. You can change up the veggies too!!

Anthony

This was so easy and delicious! I added a raw bell pepper and it turned out perfectly— no need to sauté! 🙂 I also added some garlic salt. Thanks for a great recipe!

Jenny

My husband is on the keto diet. I made this for breakfast today using what I had on hand (different colored bell peppers). I steamed the peppers first then did everything as suggested. So easy and he loves it!

anushree

This is exactly what I was looking for! Can’t wait to try it. Do you know if these would freeze well? Or how long they would last in the refrigerator?

    Megan Gilmore

    I believe the longest you can store cooked eggs in the fridge is up to one week. I haven’t tried freezing this because we usually eat it all by then! But in my experience, baked egg dishes are OK frozen. They are a little more rubbery when thawed, but still good enough for me.

Tammy

This was my first Instant Pot experience. It came out perfect. Thank you so much for the tips on using the cooker and for the awesome recipe!

Anita

should the pan be 2″ deep or 3″ deep. Thank you.

    Megan Gilmore

    I believe the pan I own is 2 inches deep, but you can use a deeper one if you have it.

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