Instant Pot Frittata

Ingredients:

Directions:

1. Chop your veggies and set aside.
2. 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.
3. 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.
4. Add the spinach and cook for another 30 seconds while stirring.
5. Turn the Instant Pot off and remove the veggies. Add the veggies to the egg mixture and stir to combine.
6. Dampen a paper towel and wipe out the inside of the Instant Pot.
7. Add 1 cup of water to the bottom of the Instant Pot.
8. Cover the outside and bottom of the springform pan insert for the Instant Pot with aluminum foil. This will prevent any leaks.
9. Pour the egg mixture into the springform pan. Place the pan on the Instant Pot trivet and set inside the Instant Pot.
10. Close and lock the lid. Make sure the vent is in the sealed position. Cook on high pressure for 30 minutes.
11. Allow the pressure to naturally release for 5 minutes, then open the value for quick release. Remove the top.
12. 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.
13. Remove the outside ring of the springform pan, slice into pieces, and serve warm.
14. Top with additional shredded cheese.