Easy Low-Carb Instant Pot Frittata with Toppings
A protein-packed frittata made effortlessly in the Instant Pot with fluffy eggs, cheddar cheese, and colorful vegetables. This low-carb breakfast or brunch dish combines bell peppers, spinach, and red onion for a satisfying meal that's naturally keto-friendly. Topped with fresh avocado, tomatoes, sour cream, and jalapeños for a complete meal that's perfect for meal prep or feeding a crowd. The pressure cooker method ensures even cooking and a tender, custard-like texture without the need for oven monitoring.
Ingredients
- 8 large eggs
- ⅓ cup heavy whipping cream
- ½ cup shredded cheddar cheese
- ¼ cup bell pepper, diced
- ¼ cup red onion, minced
- ½ cup spinach, chopped
- 1 tsp sea salt
- 1 tsp chili powder
- ⅛ tsp black pepper
- 1 avocado
- 1 tomato, diced
- ¼ cup red onion, minced
- ½ cup sour cream
- 1 fresh or pickled jalapeño pepper, sliced
- 2 tbsp chives or green onions, minced
Instructions
- 1
Beat eggs and heavy cream together until fluffy
- 2
Add cheese, bell pepper, red onion, spinach, salt, chili powder, and black pepper, mix to combine
- 3
Pour mixture into lined 7 ⅛" ceramic baking dish sprayed with oil
- 4
Place 1 cup water in Instant Pot bottom, add steamer rack, place dish on rack
- 5
Cover and set to Manual for 12 minutes high pressure, natural release for 15 minutes
- 6
Remove and invert onto serving platter
- 7
Mix diced tomato with remaining red onion, season with salt to taste
- 8
Top frittata with tomato mixture, avocado, sour cream, jalapeño, and chives
Tips
Line the baking dish with parchment paper for easy removal and clean presentation
Let the frittata cool for 5 minutes before inverting to prevent breaking
Use room temperature eggs for better mixing and more even cooking
Good to Know
refrigerate in airtight container up to 5 days
can prepare toppings 1 day ahead, store separately
serve immediately while warm with toppings on the side
Common Mistakes
use natural pressure release to avoid deflating the frittata
don't skip the water in the Instant Pot or the dish may burn
let cool before inverting to prevent breaking
Substitutions
FAQ
Can I make this without an Instant Pot?
Yes, bake in a preheated 350°F oven for 25-30 minutes until set in the center and lightly golden on top.
What if I don't have a ceramic dish that fits?
Use any oven-safe dish that fits in your Instant Pot, including silicone molds or small cake pans.
How long will leftovers keep?
Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds.