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Instant Pot® Spinach and Mushroom Frittata
Instant Pot® Spinach and Mushroom Frittata
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Hearty and fluffy Instant Pot® frittata with mushrooms and spinach, perfect for keto diets. A simple yet impressive brunch dish.
Ingredients:
  • 1 tablespoon olive oil
  • 2.5 cups baby bella mushrooms, stemmed
  • 0.25 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 6 large eggs
  • 0.5 cup heavy cream
  • 1.5 cups chopped fresh spinach
  • 0.25 cup grated Parmesan cheese
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • 1 serving cooking spray
Instructions:
  • Heat oil in a multi-functional pressure cooker on Saute mode. Add mushrooms, onion, and garlic, and cook until mushrooms are tender and onions are translucent, approximately 5 minutes. Turn off the cooker. Transfer the mushroom mixture to a paper towel-lined plate and clean the pot once cooled.
  • In a medium bowl, beat eggs and heavy cream until smooth. Mix in spinach, Parmesan cheese, salt, pepper, and garlic powder until fully incorporated. Fold in the mushroom mixture until evenly combined.
  • Add 1 cup of water to the pot and place a steamer rack trivet at the bottom.
  • Grease a souffle dish with nonstick cooking spray, then pour in the egg mixture and lightly cover with foil. Position the dish on the trivet.
  • Secure the lid tightly and engage high pressure as per the manufacturer's guidelines. Set the timer for 30 minutes, then patiently wait for the pressure to build for 6 to 7 minutes.
  • After allowing pressure to naturally release for 10 minutes following manufacturer's instructions, carefully quick-release any remaining pressure for about 5 minutes. Unlock and remove the lid, then discard foil from the frittata. Pour off any excess liquid before slicing and serving.

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