Instant Pot Frittata with Sausage, Mushrooms and Feta

Instant Pot Frittata with Sausage, Mushrooms and Feta

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!

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

The Process

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Using sauté setting… Add sausage to pot and begin browning – breaking up sausage as much as possible and scraping up bits from bottom.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Meanwhile – Crack eggs into a large mixing bowl.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add salt to eggs. Then, using a whisk…

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…mix until yolks are broken up and fully incorporated.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add milk and whisk again…

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…until eggs are light and airy.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Once sausage is fully browned…

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…add mushrooms and peppers to pot.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…and cook for 3-4 minutes. You want mushrooms to release their liquid and then most of that liquid evaporate.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Turn off power to pot, then add spinach.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Mix continuously until all spinach is wilted.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Spray 7-inch pan with nonstick cooking spray.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add sausage/vegetable mixture to pan.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Pour eggs over top of sausage/vegetable mixture.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan.

 

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add feta on top of egg mixture.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Cover pan with aluminum foil.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add 1 1/2 cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Once cook time is complete, quick-release pressure. Remove lid and aluminum foil, then let cool for a few minutes. Once pan is nearly warm to touch, remove from pot. If using a push pan, push out onto a plate. Slice and serve warm. If using a traditional pan, allow to cool slightly and flip onto plate, or slice an serve straight from the pan.

 

And this is the AMAZING Result…

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

 

★ Did you make this Instant Pot Frittata?

Please give it a star rating below! ★

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Instant Pot Frittata with Sausage, Mushrooms & Feta

This frittata is perfect for breakfast or lunch to feed the whole family.
4.58 from 7 votes
Print Pin Rate
Course: Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 259kcal
Author: The Foodie Eats

Ingredients

  • 4 oz. ground sausage
  • 12 large eggs
  • 1 tsp. sea salt
  • 1/2 cup whole milk
  • 4 oz. mushrooms sliced
  • 1/2 cup red bell peppers diced
  • 5 oz. baby spinach
  • 4 oz. feta cheese crumbled or small cubes

Instructions

  • Using sauté setting… Add sausage to pot and begin browning – breaking up sausage as much as possible and scraping up bits from bottom.
  • Meanwhile – Crack eggs into a large mixing bowl. Add salt to eggs. Then, using a whisk, mix until yolks are broken up and fully incorporated. Add milk and whisk again, until eggs are light and airy.
  • Once sausage is fully browned, add mushrooms and peppers to pot and cook for 3-4 minutes. You want mushrooms to release their liquid and then most of that liquid evaporate. Turn off power to pot, then add spinach. Mix continuously until all spinach is wilted.
  • Spray 7-inch pan with nonstick cooking spray. Add sausage/vegetable mixture to pan. Pour eggs over top of sausage/vegetable mixture. Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan. Add feta on top of egg mixture. Cover pan with aluminum foil.
  • Add 1 1/2 cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.
  • Once cook time is complete, quick-release pressure. Remove lid and aluminum foil, then let cool for a few minutes. Slice and serve warm.

Notes

Eggs may seep through some push pans or springform pans. We definitely recommend testing this with water first. If your push pan leaks more than a tablespoon or two, you may need to use a different dish. A greased glass baking dish or a metal baking pan of the same size can be used. Cooking time will be 10 minutes longer if using a thicker glass dish.

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

 

And as Always… Please Pin & Share the Love!

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

 

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22 Comments

  • Reply
    Roz
    September 14, 2018 at 4:57 pm

    4 stars
    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.

    • Reply
      Chef Gary
      September 15, 2018 at 8:09 pm

      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.

  • Reply
    Rae
    September 29, 2018 at 12:20 pm

    5 stars
    This was delicious! I love that it’s pretty healthy too.

  • Reply
    Laura
    September 29, 2018 at 6:18 pm

    3 stars
    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.

    • Reply
      Chef Gary
      October 3, 2018 at 12:23 pm

      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.

  • Reply
    Kathryn
    October 3, 2018 at 1:53 pm

    5 stars
    My family loved it! Thanks for the great recipe!

  • Reply
    Rebecca
    October 3, 2018 at 1:57 pm

    5 stars
    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!

    • Reply
      Rachael
      October 10, 2018 at 10:23 am

      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.

  • Reply
    Jones
    October 5, 2018 at 11:12 am

    5 stars
    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.

  • Reply
    Grace Aspiras
    November 5, 2018 at 2:52 pm

    What size is the pan you used? 7 x 4? 7 x 3?

    • Reply
      Gary
      November 5, 2018 at 9:16 pm

      We used 7×3, but 7×4 works too!

  • Reply
    Susie
    November 10, 2018 at 1:09 pm

    5 stars
    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?

    • Reply
      Gary
      November 11, 2018 at 9:16 am

      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.

  • Reply
    Thea
    November 26, 2018 at 12:16 pm

    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

    • Reply
      Gary
      November 27, 2018 at 9:35 am

      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.

  • Reply
    Jennifer
    December 4, 2018 at 4:49 pm

    Since it takes a good amount of time, can any of the steps be prepared ahead of time without compromising the outcome?

    • Reply
      Gary
      December 9, 2018 at 1:21 pm

      I have not tested that.

  • Reply
    Tracy
    March 24, 2019 at 9:53 pm

    Will this freeze and reheat well?

    • Reply
      Gary
      March 25, 2019 at 6:43 pm

      I have not tried that, and probably would not.

  • Reply
    Theresa A Ivey
    March 25, 2019 at 5:40 am

    I really do not like feta cheese. Can you suggest a substitute? TY

    • Reply
      Gary
      March 25, 2019 at 6:44 pm

      Any cheese you like! Except American 🙂

  • Reply
    Deb
    July 1, 2019 at 11:52 am

    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.

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