You are going to love how easy it is to make frittatas in the Instant Pot, like this Instant Pot Frittata with Spinach and Mushrooms. Post contains affiliate links.
Instant Pot Frittata with Spinach and Mushrooms
At first, I wasn’t going to post this Instant Pot Frittata with Spinach and Mushrooms, because I wasn’t super happy with the photo. I should have gotten one of it sliced and from the side so you could see the texture. But this frittata was so good, I didn’t want to have to wait to share until I took better photos!
Click here to pin this Instant Pot Frittata with Spinach and Mushrooms.
I love frittatas. They are one of my goto “clean out the fridge” easy weeknight dinner. So, I wanted to find out if a frittata would work in the Instant Pot. I found this recipe in The Essential Instant Pot Cookbook and it sounded like a good one to try. I love the spinach mushroom combination.
The Instant Pot is great for making frittatas!
Not only did it work, but we loved it! It was perfectly cooked with a nice texture. I did note that the ingredients rose to the top, whereas when I make a frittata on the stove, the ingredients tend to sink to the bottom. I was afraid that I would miss the browned bottom part of the frittata, but I didn’t miss it at all – and the ease of using the Instant Pot more than made up for it.
I plan on redoing some of my favorite frittatas: Sweet Potato and Baby Spinach Frittata and Swiss Chard Frittata for the Instant Pot.
If you’re looking for another meatless Instant Pot Recipe – try this Mushroom Barley Risotto – so good!
Instant Pot Frittata with Spinach and Mushrooms
Ingredients
- 12 eggs
- 1/2 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups baby spinach
- 1 cups cremini mushrooms sliced
- 1 clove garlic minced
- 1/4 cup oil-packed sundried tomatoes chopped
- 1/3 cup parmesan cheese grated
- 2 tablespoons parsley chopped, optional for garnish
Instructions
- Using butter or non-stick spray lightly coat a 7-cup heatproof glass container.
- Create a sling from aluminum foil by folding a 20 inch long piece in half lengthwise twice. Center the glass container on the sling. Pour 2 cups of water into the Instant Pot and set the trivet inside.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Then stir in the spinach, mushrooms, garlic, tomatoes and cheese.
- Pour the mixture into the glass container and cover tightly with foil. Using the foil sling that you created, lift the container and place it in the pressure cooker on top of the trivet. Fold over the edges of the sling.
- Secure the lid and set the vent knob to sealing. Using the manual setting set the time to 25 minutes at high pressure.
- When the machine beeps, let the pressure release naturally for 10 minutes and then do a quick pressure release by moving the vent knob to venting. Open the pot, and remove the container using the sling that you created and heat proof mitts. Carefully uncover the foil, it will be steamy.
- Cut into wedges and sprinkle with parsley to serve.
Nutrition
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck
Lorrie says
July 20, 2019 at 10:57 pmI would love to try this recipe, but I can’t figure out the dimensions of the the pan you used. From the pictures (from the top) it looks like the inner pot of my small crock pot. I don’t have a casserole that will fit in the IP, though I do have a springform pan.
Advice?
Pam Greer says
July 21, 2019 at 3:29 pmYou just need a container that can hold 7 cups and fit in your Instant Pot. I used French White Corningwear.
Kim says
July 5, 2019 at 10:04 amThinking of adding some diced (or minced) onion. No? Yes? How much?
Pam Greer says
July 5, 2019 at 10:41 amYes, I think that would work. I think one small yellow onion, diced small would be good!
Kim says
July 10, 2019 at 9:55 pmSo I made it using an onion, but didn’t have any sundried tomatoes. Cooked it for 25 mins on high pressure then 10 mins NR then QR. The middle is still “soupy”, but it’s late/time for bed. Should I put it back into the IP tomorrow morning – after it’s been in the fridge over night? If so, how long do you think? And if not, what about microwaving each serving as needed. OR any other suggestions??
Pam Greer says
July 11, 2019 at 12:49 pmI wonder why it didn’t set? Mine came out perfectly cooked. Did you cover it tightly with foil? You can put it back in the Instant Pot – I would try 15 minutes and then 10 npr. Or you could put it in a 400 degree oven for about 20-25 minutes.
Miz Helen says
February 6, 2018 at 3:05 pmYour Instant Pot Frittata with Spinach and Mushrooms is fantastic, I can’t wait to try it! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Timmy Tomcat says
January 31, 2018 at 2:58 pmDad will be by more for these tasty recipes. He just got a new kitchen
Thanks so much for the support when Mr Buttons had to go over the Bridge. It was very sudden and he was a big part of our family. We miss him terribly.
Purrs dear friends
Timmy, Dad Pete and Family
Pam Greer says
January 31, 2018 at 3:18 pmHe’ll have to let me know when he tries something. I am sorry about Mr. Buttons, we never get over it.
ann says
January 27, 2018 at 11:37 pmI’m trawling through your summer recipes for inspiration and bookmarking these winter recipes in anticipation of coo;er, n o colder, days to come.
Sandee says
January 25, 2018 at 6:09 pmOne of my favorite foods. You can have this for breakfast, lunch or dinner.
Have a fabulous day. ♥
Pam Greer says
January 26, 2018 at 8:42 amMine too!