Instant Pot Spinach Mushroom Frittata

Follow our step-by-step guide on how to make Instant Pot Spinach Mushroom Frittata.

1. Step 1

   Set your Instant Pot to the 'Saute' function and heat the olive oil in the pot.

2. Step 2

   Add the baby bella mushrooms, chopped onion, and garlic to the pot. Sauté for about 5 minutes, or until the mushrooms are tender and the onions are translucent.

3. Step 3

   Press 'Cancel' to stop the sautéing process. Transfer the mushroom mixture to a paper towel-lined plate to drain and set aside. Allow the pot to cool slightly and clean it if necessary.

4. Step 4

   In a medium bowl, whisk together the eggs and heavy cream until well combined. Stir in the chopped spinach, grated Parmesan cheese, salt, black pepper, and garlic powder until everything is evenly mixed. Finally, fold in the sautéed mushroom mixture.

5. Step 5

   Pour 1 cup of water into the bottom of the Instant Pot and place a steamer rack or trivet inside.

6. Step 6

   Spray a heat-proof dish or souffle dish with nonstick cooking spray. Pour the egg mixture into the prepared dish and cover it loosely with aluminum foil. Place the dish on top of the trivet in the pot.

7. Step 7

   Close and lock the lid of the Instant Pot. Set it to high pressure according to the manufacturer's instructions and set the timer for 30 minutes. Allow about 6 to 7 minutes for the pressure to build up.

8. Step 8

   Once the cooking time is complete, let the pressure release naturally for 10 minutes. After that, carefully use the quick-release method to release any remaining pressure, which should take about 5 minutes. Unlock and remove the lid.

9. Step 9

   Remove the foil from the frittata and pour off any excess liquid before slicing and serving.