Name: Instant Pot® Spinach and Mushroom Frittata
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Baby bella mushrooms, stemmed - 2 ½ cups; Finely chopped onion - ¼ cup; Garlic, finely chopped - 2 cloves; Eggs - 6 large; Heavy cream - ½ cup; Chopped fresh spinach - 1 ½ cups; Grated Parmesan cheese - ¼ cup; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Cooking spray - 1 serving

Ingredients for - Instant Pot® Spinach and Mushroom Frittata

1. Olive oil 1 tablespoon

2. Baby bella mushrooms, stemmed 2 ½ cups

3. Finely chopped onion ¼ cup

4. Garlic, finely chopped 2 cloves

5. Eggs 6 large

6. Heavy cream ½ cup

7. Chopped fresh spinach 1 ½ cups

8. Grated Parmesan cheese ¼ cup

9. Salt ¼ teaspoon

10. Ground black pepper ¼ teaspoon

11. Garlic powder ¼ teaspoon

12. Cooking spray 1 serving

How to cook deliciously - Instant Pot® Spinach and Mushroom Frittata

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.

2 . Stage

Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.

3 . Stage

Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.

4 . Stage

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

5 . Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.

6 . Stage

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.