Instant Pot Frittata with Sausage, Mushrooms & Feta

Instant Pot frittata on white plate with large slice cut out.

Instant Pot Frittata with Sausage, Mushrooms & Feta

This frittata is perfect for breakfast or lunch to feed the whole family.

Course Brunch

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 259kcal

Author Gary White

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