How to Make Instant Pot® Spinach and Mushroom Frittata - A Step-by-Step Guide

Frittatas are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. This Instant Pot® Spinach and Mushroom Frittata is a quick and easy recipe that can be whipped up in no time, making it perfect for busy weeknights or lazy weekends. The best part? It's made in the Instant Pot®, which means it's virtually hands-free cooking, leaving you with more time to relax and enjoy your meal.

This frittata is loaded with nutritious and flavorful ingredients, includin...

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Ingredients

  • 1 tablespoon olive oil
  • 2 ½ cups baby bella mushrooms, stemmed
  • ¼ cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 6 large eggs
  • ½ cup heavy cream
  • 1 ½ cups chopped fresh spinach
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 1 serving cooking spray

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 1 frittata

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
  • Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
  • Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
  • Spray a souffle dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.
  • Nutrition

    191 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 216mg
    • Sodium: 238mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 9g
    • Vitamin C: 5mg
    • Calcium: 95mg
    • Iron: 2mg
    • Potassium: 329mg