Today I’m sharing a keto Instant Pot breakfast idea: Instant Pot Mushroom and Spinach Frittata! This meatless, low carb Instant Pot frittata recipe is both hearty and fluffy. It is easy to make yet impressive enough to serve for brunch guests. You can customize this Instant Pot keto breakfast by adding or swapping meat, cheese, and vegetables to create an unlimited amount of variations (more on that in my tips below). I developed this low carb Instant Pot breakfast recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Spinach and Mushroom Frittata on Allrecipes here, see the full Instant Pot frittata recipe along with some of my cooking and ingredient tips below, or Jump to Recipe directly.
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For more easy pressure cooker recipes like this Instant Pot frittata, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now (available in both paperback and digital formats), and check out some sneak peek recipes from the cookbook and my other Instant Pot recipes here.
Instant Pot frittata recipe tips
This Instant Pot frittata recipe is a pot-in-pot recipe. “Pot in pot” (sometimes abbreviated in pressure cooker recipes as “PIP”) refers to a method by which a smaller pot or bowl of food is placed inside the pressure cooker pot. This is a gentler cooking method. It is common for pressure cooker recipes that you can’t cook directly in liquid (such as breads or desserts), recipes served in a dish (like today’s recipe), or for when you want to cook more gently than when cooking food directly in the pot to avoid burns (such as cheesy dips like my Instant Pot Feta, Spinach, and Artichoke Dip).
As I said above, You can customize this Instant Pot keto breakfast by adding or swapping meat, cheese, and vegetables for unlimited variations. For example, you can add chopped cooked ham, bacon, or sausage if you’d like more protein. Gruyere, asiago, and jack cheeses are delicious if you’d like to try something different than Parmesan. You can also add in nearly any vegetable of your choice to this keto Instant Pot breakfast. Just note that if you decide to make Instant Pot frittata by this recipe without spinach or mushrooms it will not be as moist (as both spinach and mushrooms release liquid while cooking). You can make up for this by adding two more tablespoons of heavy cream.
How to make Instant Pot frittata
Start by selecting the Sauté function on a multi-functional electric pressure cooker (such as Instant Pot). Heat some oil in the pot and add sliced Baby Bella mushrooms, finely chopped onion, and minced garlic. Sauté until the mushrooms are tender and the onions are translucent (about 5 minutes), then push Cancel to end the Sauté function.
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 6 eggs and 1/2 cup of heavy cream together in a medium bowl (I like to use a large liquid measuring cup). Stir in chopped spinach, grated Parmesan cheese, salt, pepper, and garlic powder until the ingredients are well blended together.
Ingredient tip: Milk can be substituted for heavy cream if you want a lighter variation of this Instant Pot frittata.
Next, add the mushroom mixture into the egg mixture and stir until well combined.
Spray a soufflé dish or other heat-proof dish with nonstick cooking spray, then pour the egg mixture into the prepared dish. Cover the dish loosely with foil.
Cooking tip: The recipe calls for a soufflé dish, but you can also use a heat-safe glass bowl or 7” springform pan lined with foil.
Pour a cup of water into the pot and place a steamer rack trivet in the bottom. Place the dish on top of the trivet (or lower it down using a bakeware sling).
Close and lock the lid and select high pressure according to the manufacturer’s instructions for 30 minutes. It will take 6 to 7 minutes for pressure to build before the timer starts counting down. After the cooking time ends, allow the pressure to release naturally for 10 minutes, then release the remaining pressure carefully using the manufacturer’s quick-release method.
Unlock and remove the lid. Remove the foil from the Instant Pot frittata and pour off any excess liquid that may have accumulated on the top.
Slice and serve!
Instant Pot frittata is so fluffy! It’s like a crustless low-carb quiche.
Here’s the Instant Pot frittata recipe! Enjoy!
|Prep Time||10 minutes|
|Cook Time||50 minutes|
- 1 tablespoon olive oil
- 2 1/2 cups sliced baby bella mushrooms
- 1/4 cup finely chopped onion
- 2 cloves garlic finely chopped
- 6 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups chopped fresh spinach
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- Nonstick cooking spray
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot and add mushrooms, onion, and garlic. Sauté 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 soufflé 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. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now!
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