One of our favorite quick and easy breakfasts is this Instant Pot Frittata! It is so simple even your kiddos can do it!
My four and five year old love to cook. It’s always a special treat when they’re allowed to have free range in the kitchen to create.
This simple breakfast food is a marvelous opportunity to let your children explore the kitchen in a safe and guided way. Let them chop their own vegetables, crack eggs, stir, mix, and build a healthy meal of their own.
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This recipe is very basic and very versatile, I encourage you to explore your favorite add ins and be adventurous with your seasonings. I have a few 4oz. mini mason jars that we like to use to make individual frittatas as well! Each person gets to build their own to their liking, I get my kiddos to eat so many more vegetables this way! Just split this recipe into 4ths and use the same cook time.
I absolutely love this recipe because it brings the entire family together and makes it feel like everyone is doing something. Another thing I like is that most of the ingredients are already in your pantry.
I hope everyone loves this recipe, as much as I do.
Note: If you’d like to add a thicker vegetable like sweet potato you need to increase the cook time to 20 minutes. 🙂
If you enjoyed this recipe and would like to try more Instant Pot POT IN POT recipes, here are a few the whole family will love!
Instant Pot Skinny Enchiladas
Instant Pot Vegan Lasagna
Instant Pot Meatloaf
Instant Pot Guilt Free Chocolate Cake
Instant Pot Whole Grain Banana Bread
SIMPLE INSTANT POT FRITTATA
INGREDIENTS
6 Eggs, beaten
1/2 cup Fresh Spinach, chopped
1/4 cup Tomato, diced
1 tsp Sea Salt
1 tsp Minced Onion
1/2 tsp Garlic Powder
1/4 tsp Black Pepper
INSTRUCTIONS
- Grease a pan that fits inside of your Instant Pot. I use one of my stainless steel stackable Instant Pot pans but you can use a 7 in. springform, glass pyrex, or make it individual size in 4oz. mini mason jars as well!
- Stir all of the ingredients together and add to your baking vessel of choice. Cover with foil.
- Add 1 cup of water to your Instant Pot. Place the pan containing your frittata mixture on top of the trivet and carefully put this inside of your Instant Pot. Put the lid on and make sure the valve is in the SEALING position.
- Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons to select 5 minutes.
- When the pot is finished cooking let it naturally release the pressure for 10 minutes. Then flip the valve to the VENTING position and remove your frittata. Serve immediately. Enjoy!!
If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations!
Simple Instant Pot Frittata
Ingredients
- 6 Eggs beaten
- 1/2 cup Fresh Spinach chopped
- 1/4 cup Tomato diced
- 1 tsp Sea Salt
- 1 tsp Minced Onion
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
Instructions
-
Grease a pan that fits inside of your Instant Pot. I use one of my stainless steel stackable Instant Pot pans but you can use a 7 in. springform, glass pyrex, or make it individual size in 4oz. mini mason jars as well!
-
Stir all of the ingredients together and add to your baking vessel of choice. Cover with foil.
-
Add 1 cup of water to your Instant Pot. Place the pan containing your frittata mixture on top of the trivot and carefully put this inside of your Instant Pot. Put the lid on and make sure the valve is in the SEALING position.
-
Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons to select 5 minutes.
-
When the pot is finished cooking let it naturally release the pressure for 10 minutes. Then flip the valve to the VENTING position and remove your frittata. Serve immediately. Enjoy!!
How many servings from this recipe?
4
Thanks so much for posting this wonderful recipe. My husband talked about it the rest of the day!! LOL.
We did double the tomatoes and I just took out frozen spinach and crushed up a small amount. We
added a small amount of Real bacon bits. Can’t wait to have it again!
THANK you so much for this recipe. I’m so excited to have found your FB page and your website! I usually make a frittata to keep in the fridge for a healthy breakfast for a few days. My husband lost 100 pounds and I lost 65 and having a frittata in the fridge for an instant breakfast keeps my husband away from the high sugar cereals. We haven’t had cereal in our house for nearly a year.
Also, I usually make a frittata with 8 eggs (2 eggs for each serving of the frittata if it was cut into four pieces) and add red and green peppers and a whole onion (as well as the spinach). Do you think I’d need to change the cook time for these additions?
This is delicious egg meal for any dinner!
Love this! Frittatas are a favorite in my house 🏡
Can this be premade then warmed up the next morning?
Yes, just as great re-warmed. 🙂
Can you post a picture of how to stack everything inside? I did not know I could put other pots/pans into my Instant Pot so now I’ll be a bit nervous unless I see it.
Thank you
I agree, I have only used the pot itself and don’t make much more than hard boiled eggs or made a veggie curry in the pot. Not sure I want individual mason jars. I have some I could use. None of my pyrex are small enough to fit in there,
Love this! Question- if using the mason jars you just use them without the lids? I’m new to this! Also congrats to your for your weightloss that’s awesome!
Thank you
Yes, without the lids. You don’t really even need to cover them with foil. I’ve forgotten it before and they were just fine. 🙂
Was it the pressure setting, hi or low? Thank you for sharing!
High, 🙂
I have never heard of a Frittata until I read this recipe and it is the perfect recipe to make an egg pie for breakfast that I make once and it will last me four days and it is so flexible, just add whatever ingredients and seasonings I want! and it is so easy on the calories! I made this the first time just using a bowl and I didn’t grease the sides and it was extremely hard to clean. It’s true with any baked egg dish and I should’ve known better. Despite that, I ordered the ekovana Stackable Stainless Steel Pressure Cooker Steamer Insert Pans from Amazon and got them yesterday and used the pans to make salmon and potatoes. Tonight, I will make the Frittata in them and I will make sure to grease the sides and bottom! I didn’t even have to put the dish in the broiler to brown it when it was done as it looked amazing when it came out of the IP. I am going to use this meal for my weight-loss program as it eliminates bread for the morning and allows me to get veggies and meats in the a.m.
I’m new to using the instant pot, how much water do you put in it before lowering in the metal basket?
1 cup
Should the warm function be on or off?
On
Hi, do you absolutely need a trivot for this recipe? What can be a substitute for it?
High or low presure
High. 🙂
Would the cook time be the same or more if using 12 eggs?
I have a family of 6 and and 6 eggs isn’t gonna be enough 🙂
Thank you for any help.
Do you put the mason jars on the trivet. Then put it down into the water?
Do you have to use the trivet or just put the jars into the water?
You have to use the trivet. Place the jars or bowls on the trivet, the trivet sits on the bottom of the pot.
Hi, can I add frozen broccoli and potatoes to this? If so, do I just follow your note an increase the cooking time to 20 minutes even if I add both vegetables? Thanks!
This was such a HUGE hit this morning! I added artichokes and the kids ate the WHOLE thing! So much for leftovers.
Had it this morning with some turkey bacon and strawberries. Delicious and filling. My husband even loved it.
Excellent write-up. I absolutely love this site. Continue the good work!
I’ve made this twice, substituting peppers for tomatoes both times. Both times it comes out very runny in the middle. Do you know if the peppers would cause this or if there is any way to avoid the runny mess? Thank you! 🙂
I just bought a copy of your book which looks great and I am excited to try many of the recipes. I noticed that in the book the Frittata recipe has a cook time of 30min under pressure. This didn’t make sense and so I checked here and it is 5 min. I also noticed that your beef taco’s say to cook for 35 min with no liquid. I could not find this recipe on your site but assume that is also incorrect. Is there a full list of misprints in your book somewhere? Would be good to know ahead of time. Thanks
Hi Anita, It’s a completely different recipe using more eggs and veggies that require a longer cook time.
The taco’s are correct, when put under pressure the meat releases a ton of moisture which provides what you need to come to pressure. These are not misprints. Try them, they work and are super yummy! Happy cooking!
Is there somewhere I can find the breakdown of carbs, proteins, and fats for this recipe.
No, I do not include nutritional information on my website because all ingredients have different nutritional information so I can list it but it will always vary depending on the ingredients you’re using. If you need to track nutritional information because you have a medical condition it’s best to calculate nutritional information yourself with your own ingredients and an app like Myfitness Pal or something else because it can vary A LOT.