Crack 9 eggs into a large mixing bowl and whisk together. Add the heavy cream and whisk to combine. Season with salt and pepper and stir in the cheddar cheese.
Turn the Instant Pot on to the sauté setting and heat 1 Tbsp oil. Add the pepper and onion and cook until tender. Then add the garlic and cook for another 30 seconds.
Add the spinach and cook for another 30 seconds while stirring.
Turn the Instant Pot off and remove the veggies. Add the veggies to the egg mixture and stir to combine.
Dampen a paper towel and wipe out the inside of the Instant Pot.
Add 1 cup of water to the bottom of the Instant Pot.
Cover the outside and bottom of the springform pan insert for the Instant Pot with aluminum foil. This will prevent any leaks.
Pour the egg mixture into the springform pan. Place the pan on the Instant Pot trivet and set inside the Instant Pot.
Close and lock the lid. Make sure the vent is in the sealed position. Cook on high pressure for 30 minutes.
Allow the pressure to naturally release for 5 minutes, then open the value for quick release. Remove the top.
Use a paper towel to blot any moisture off the top of the frittata and remove the springform pan from the Instant Pot. Be careful as the springform pan will be hot.
Remove the outside ring of the springform pan, slice into pieces, and serve warm.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Crack 9 eggs into a large mixing bowl and whisk together. Add the heavy cream and whisk to combine. Season with salt and pepper and stir in the cheddar cheese.
Turn the Instant Pot on to the sauté setting and heat 1 Tbsp oil. Add the pepper and onion and cook until tender. Then add the garlic and cook for another 30 seconds.
Add the spinach and cook for another 30 seconds while stirring.
Turn the Instant Pot off and remove the veggies. Add the veggies to the egg mixture and stir to combine.
Dampen a paper towel and wipe out the inside of the Instant Pot.
Add 1 cup of water to the bottom of the Instant Pot.
Cover the outside and bottom of the springform pan insert for the Instant Pot with aluminum foil. This will prevent any leaks.
Pour the egg mixture into the springform pan. Place the pan on the Instant Pot trivet and set inside the Instant Pot.
Close and lock the lid. Make sure the vent is in the sealed position. Cook on high pressure for 30 minutes.
Allow the pressure to naturally release for 5 minutes, then open the value for quick release. Remove the top.
Use a paper towel to blot any moisture off the top of the frittata and remove the springform pan from the Instant Pot. Be careful as the springform pan will be hot.
Remove the outside ring of the springform pan, slice into pieces, and serve warm.
Top with additional shredded cheese.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.