This Instant Pot frittata is the perfect breakfast, lunch, or dinner for the whole family. It's filling, healthy, light, and low-carb.
(Originally posted on August 30, 2018; Updated on June 13, 2024.)
We eat lots of eggs in our household, and I love having them in different ways instead of just scrambled or boiled all the time. A few years ago, I discovered the whole idea of frittatas. One of my favorites to make is our Ratatouille Frittata when I have the time. It's a real show-stopper. But this Instant Pot frittata with sausage, mushrooms, peppers, spinach, and feta can be put together in just a few minutes and is so delicious you'd think it took longer!
Why This Recipe Works
- Versatile: Can be enjoyed at any time of the day and is great for using up leftover vegetables.
- Flavorful Combination: The mix of savory sausage, earthy mushrooms, sweet bell peppers, fresh spinach, and tangy feta cheese creates a delicious balance of flavors.
- Consistent Results: The Instant Pot ensures even cooking, giving you a perfectly set frittata every time.
- Low-Carb Friendly: This recipe is suitable for a low-carb or keto diet, making it a great option for those watching their carb intake.
Ingredients for Instant Pot Frittata
- 8 oz. ground sausage: Adds protein and a savory flavor base.
- 12 large eggs: The main component, providing protein and structure.
- 1 tsp. sea salt: Enhances the flavors of the ingredients.
- ½ cup whole milk: Makes the frittata creamy and helps with the fluffy texture.
- 4 oz. mushrooms, chopped: Adds an earthy, umami flavor.
- ½ cup red bell peppers, diced: Adds a sweet, vibrant flavor and color.
- 5 oz. baby spinach: Adds nutrients and a fresh taste.
- 4 oz. feta cheese, crumbled: Adds a tangy, salty flavor that complements the other ingredients.
How to Make Instant Pot Frittata
And this is the AMAZING Result
Expert Tips
- Testing the Pan: If you're using a cheesecake or springform pan, test your pan with water to ensure it doesn’t leak before using it for the frittata.
- Substituting the Pan: Use a greased glass or metal baking dish if your push pan leaks. For thicker glass dishes, increase the cooking time by 10 minutes.
- Cooling Before Slicing: Let the frittata cool for a few minutes before slicing to allow it to set completely.
- Greasing the Pan: Ensure your pan is well-greased to prevent sticking.
- Prepping Sausage: Break up the sausage as it cooks to ensure it’s evenly browned.
- Whisking Eggs: Whisk the eggs until they are light and airy for a fluffier frittata.
- Cooking Veggies: Make sure to cook the mushrooms until most of the liquid evaporates to avoid a watery frittata.
FAQs
Can I use a different type of cheese? Yes, you can substitute feta with goat cheese, cheddar, or mozzarella.
What if I don’t have a trivet? You can use a steamer basket or make a makeshift trivet with aluminum foil balls.
Can I add other vegetables? Absolutely! Feel free to add zucchini, tomatoes, or onions. Treat the zucchini and tomatoes the same as you would the mushrooms, cooking until excess liquid has been released and evapo.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
★ Did you make this Instant Pot Frittata?
Please give it a star rating below! ★
Instant Pot Frittata with Sausage, Mushrooms & Feta
This frittata is perfect for breakfast or lunch to feed the whole family.
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Servings: 6
Calories: 259kcal
Ingredients
- 8 oz. ground sausage
- 12 large eggs
- 1 tsp. sea salt
- ½ cup whole milk
- 4 oz. mushrooms chopped
- 1 cup red bell peppers diced
- 5 oz. baby spinach
- 4 oz. feta cheese crumbled or small cubes
Instructions
- Set the Instant Pot to the sauté setting. Add the ground sausage and cook, breaking it up as it browns. Scrape up any bits from the bottom of the pot.
- In a large mixing bowl, crack the eggs and add the sea salt. Whisk until the yolks are fully incorporated and the mixture is light and airy. Add the whole milk and whisk again.
- Once the sausage is browned, add the chopped mushrooms and diced bell peppers. Cook for 3-4 minutes until the mushrooms release their liquid and most of it evaporates.
- Turn off the Instant Pot and add the baby spinach. Stir continuously until the spinach is wilted.
- Grease a 7-inch pan with nonstick cooking spray. Add the sausage and vegetable mixture to the pan. Pour the egg mixture over the top and gently mix with a fork to ensure the eggs reach the bottom.
- Sprinkle the crumbled feta cheese over the top. Cover the pan with aluminum foil.
- Add 1 ½ cups of water to the Instant Pot and place a 3-inch trivet inside. Place the covered pan on top of the trivet and lock the lid. Set to cook on high pressure for 45 minutes.
- Once the cooking time is complete, perform a quick release of the pressure. Carefully remove the lid and the aluminum foil. Let the frittata cool for a few minutes before slicing and serving warm.
Notes
Expert Tips
- Testing the Pan: If you're using a cheesecake or springform pan, test your pan with water to ensure it doesn’t leak before using it for the frittata.
- Substituting the Pan: Use a greased glass or metal baking dish if your push pan leaks. For thicker glass dishes, increase the cooking time by 10 minutes.
- Cooling Before Slicing: Let the frittata cool for a few minutes before slicing to allow it to set completely.
- Greasing the Pan: Ensure your pan is well-greased to prevent sticking.
- Prepping Sausage: Break up the sausage as it cooks to ensure it’s evenly browned.
- Whisking Eggs: Whisk the eggs until they are light and airy for a fluffier frittata.
- Cooking Veggies: Make sure to cook the mushrooms until most of the liquid evaporates to avoid a watery frittata.
FAQs
Can I use a different type of cheese? Yes, you can substitute feta with goat cheese, cheddar, or mozzarella. What if I don’t have a trivet? You can use a steamer basket or make a makeshift trivet with aluminum foil balls. Can I add other vegetables? Absolutely! Feel free to add zucchini, tomatoes, or onions. Treat the zucchini and tomatoes the same as you would the mushrooms, cooking until excess liquid has been released and evaporated. How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.Nutrition
Calories: 259kcal | Carbohydrates: 4g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 359mg | Sodium: 803mg | Potassium: 424mg | Sugar: 3g | Vitamin A: 3205IU | Vitamin C: 22.9mg | Calcium: 191mg | Iron: 2.7mg
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Roz
This is a beautiful recipe, which I attempted this evening for dinner. The egg ran right through my push pan, all over the counter. I ended up cooking on stovetop as scrambled eggs, etc. Why does this not run through your pan?? This certainly would have been a five-star rating if I hadn't lost the egg through the bottom of the pan.
Chef Gary
Hey Roz. Sorry for your mishap. I’m not quite sure what the difference could have been. After I put my pan in the IP, I did notice about a tablespoon of egg on the counter, but that’s it. Cooked just fine for us, and we've seen many IP egg recipes that recommend using a push pan. A greased glass baking dish or regular metal baking pan of the same size should work next time, however the cook time may be a bit longer with a thicker glass dish.
Rae
This was delicious! I love that it's pretty healthy too.
Laura
My eggs came right out the bottom also. I have a Fat Daddio push pan. Most of the egg was in the water at the bottom of the ip liner.
Chef Gary
I'm sorry to hear it leaked! A couple tablespoons of egg seeped through our push pan, but most push pans will hold an egg mixture. You can substitute a greased metal pan or a glass baking dish of the same size for the push pan, but cooking time may be longer if using a thicker glass dish.
Kathryn
My family loved it! Thanks for the great recipe!
Rebecca
Such a great recipe! So easy to make, delicious and a great presentation. Perfect if you are entertaining and want to wow your guests but also great for just the family. We loved it. My push pan leaked too, but I made it again with a regular 7 inch pan and that worked great! I will be adding this to our favorites!
Rachael
Glad you enjoyed it! We’ve updated the recipe to advise testing the push pan before using and using a regular 7 inch pan if necessary.
Jones
Nice recipe! My pan didn't leak much, just a little. However, I have a springform bundt pan that could never handle this recipe. It seems that they're pretty much all inconsistently made. Amazon reviews show the same thing. It's kind of hit or miss.
Grace Aspiras
What size is the pan you used? 7 x 4? 7 x 3?
Gary
We used 7x3, but 7x4 works too!
Susie
I'm just wondering why not put foil under the pan. As long as it's not to high up on the pan that should be ok, what do you think?
Gary
My mother-in-law tried that to no avail. It seems to be a manufacturing issue with a lot of the pans. About half of them seal, and the others don't very well. I did find that by flipping the bottom of my push pan, one side seals better than the other.
Thea
Hello I am cooking at this moment the Frittata, but I am surprised by the 45 min to cook with HP. Is that time correct? Normally eggs dont need such a long time?
TIA
Thea
The Netherlands
Gary
Yes, that is correct. There a lot of eggs in the dish, so it will take that whole time for them to set in the middle.
Jennifer
Since it takes a good amount of time, can any of the steps be prepared ahead of time without compromising the outcome?
Gary
I have not tested that.
Tracy
Will this freeze and reheat well?
Gary
I have not tried that, and probably would not.
Theresa A Ivey
I really do not like feta cheese. Can you suggest a substitute? TY
Gary
Any cheese you like! Except American 🙂
Deb
I haven’t tried this yet but will, looks delicious. How about making a seal of butter around the edge or could a piece of parchment paper over the bottom help tighten the seal and leave enough paper to fold back into the seal area (cut off excess paper)? I will make this and use the paper but thought I would put this out there.
Sheila Harrison
My first try with my Instant Pot we enjoyed this so much, it was prefect. Thanks for sharing.
Sarah Garcia
This is the third time we make this recipe for a quick breakfast during the week. Love the combination of ingredients! Now if I can only remember to grease the pan before pouring in the egg =P
Gary White
Glad you enjoyed it!
Kathy A
FYI. Your photo of eggs actually has 13 yolks.
Gary White
Must've been twins in there! Didn't even notice.
Chris
I plan on making this in the morning. I don't have a push pan, but I do have the stackable steamer inserts. Do you think that would work if I divide the recipe in two? And should I change cook time?
Chris
I tried this recipe this morning. It was amazing! I do not have a push pan so I used my stackable steamer pans and separated it into the two pans. Cooked on high pressure for 17 minutes and it came out perfect! Thank you for your the incredible recipe, I will definitely be making this again.
Gary White
Thanks for the review, Chris! Sorry I couldn't respond to your comment from last evening in time. Glad it turned out great for you!
Lori
Hey Gary! So I got all ingredients, had ordered a fat daddy pan about 6 months ago and decided to try it. After reading everything I go to test this pan. Leaked like a sieve both ways of flipping the insert. Man, I was not giving up! This may sound strange, but the mother of invention came out. I had sliced muenster cheese and with the spraying the sides, I could stand the cheese up all around the edge. I have a glass top stove so I put it right on the burner and set a simmer for a couple of minutes. Let it cool after seeing it was where I wanted and let it cool. Prepared all else as instructed. I let the sausage/mushroom/pepper mixture cool down before putting in the "rigged pan" so it wouldn't melt the cheese further. As I poured it all I carefully fixed the eggs with mixture. Topped with Foil and got it into the IP. Well as they say, proof is in the pudding and 45 minutes later, I pulled it out and after a flip flop on a plate, it was perfect!! NO LEAKS. The water was clear and everything intact. The muenster cheese "caulking ring" came off like it was actually a rubber seal! HA! Yes, my name is PERSEVERANCE. It was a good recipe and I enjoyed it very much. -I think I'll go get another pan after all of that. 🙂