Instant Pot® Spinach and Mushroom Frittata

This meatless, keto-friendly Instant Pot® frittata with mushrooms and spinach is both hearty and fluffy. It is easy to make yet impressive enough to serve for brunch guests.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 191 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.

Step 4

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.

Step 5

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.

Step 6

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.