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January 11, 2019

Instant Pot Mushroom Frittata

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A hearty, flavorful recipe for mushroom frittata with instructions for the Instant Pot or oven. Serve with some potatoes or a salad for an easy breakfast, lunch, or dinner.

Instant Pot Mushroom Frittata

Frittata, an egg-based dish kind of like an omelette or crustless quiche, is such a versatile dish. They’re easy to make, either in an Instant Pot or in the oven, are packed with protein, and work equally well for breakfast or supper. Plus, there are so many great flavor combinations – spinach and feta? Butternut squash? Zucchini and tomato? Yum!

Mushroom and asiago is my favorite frittata combination. Hearty, earthy mushrooms are the perfect complement to the creamy egg mixture and strongly flavored asiago. If you don’t have asiago, pretty much any cheese will work here – my second favorite is smoked cheddar.

What is an Instant Pot?

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Instant Pot Mushroom Frittata

An Instant Pot is a brand name of multi-use, programmable electric pressure cookers.  The Instant Pot brand offers several different sizes and there are a number of other brands on the market as well with similar features.  I have the Instant Pot Duo 6qt, so all of my instructions are based on that one.  All of the pressure cookers brands and models are pretty similar; they just name things a bit differently, so refer to your manual if I reference a button that you don’t have on yours – or leave a comment in the notes and I’ll try to help you out!

Instant Pot ‘Pot in Pot’ Cooking

For this frittata recipe, I use a method called ‘Pot in Pot’ (PIP) cooking.  This entails placing another cooking vessel inside the Instant Pot, usually elevated on a trivet, so you can cook either two things separately at the same time or one dish that doesn’t contain liquid, like cheesecakes or egg-based dishes. You’ll place water in the bottom of the pot, and cook the frittata in a cake pan or springform pan set on top of two things separately at the same time.

For this recipe I like to use the trivet that came with the Instant Pot. For pans, I’ve been using a springform pan similar to this one for cheesecake and frittata. A regular cake pan like this 6-inch by 3-inch cake pan could also work.

How to Make Instant Pot Mushroom Frittata

To make this frittata in the Instant Pot, start by lining a springform or cake pan with parchment paper and spraying the pan and paper with cooking spray. Then slice the mushrooms and saute for a few minutes in the Instant Pot.

  • Instant Pot Mushroom Frittata
  • Instant Pot Mushroom Frittata

Pour the mushrooms into the prepared pan and throw away the excess liquid. In a large bowl combine the eggs, heavy cream, thyme, salt, and half of the cheese. Mix together well and pour over the mushrooms. Sprinkle the rest of the cheese on top. Cover the pan tightly with aluminum foil.

  • Instant Pot Mushroom Frittata
  • Instant Pot Mushroom Frittata

Add water to the Instant Pot pot. Place a trivet inside and then the pan on top of the trivet. Seal the Instant Pot lid, close the steam release valve, and press the “Pressure Cook” button until it’s on “High Pressure” and press “Pressure Level” button until it’s on “Normal” and press the +/- buttons until it’s on 00:25 for 25 minutes. The Instant Pot will say “On” until it’s up to pressure, then will start counting down. When it’s done allow pressure to release naturally (do nothing and let the time start counting up to 00:10), then quick release the rest of the pressure by opening the steam release valve, staying clear of the steam. Carefully remove the pan from the Instant Pot using the trivet handles and allow to cool for a few minutes before serving.

Instant Pot Mushroom Frittata

Looking for more Instant Pot breakfast recipes? Try this Instant Pot Greek Yogurt or Instant Pot Pumpkin Steel Cut Oats. If you like this recipe for Instant Pot Mushroom Frittata, leave a comment and a review below and let me know!

Instant Pot Mushroom Frittata
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5 from 5 votes

Instant Pot Mushroom Frittata

A hearty, flavorful recipe for mushroom frittata with instructions for the Instant Pot or oven. Serve with some potatoes or a salad for an easy breakfast, lunch, or dinner.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Main Course
Cuisine: American
Servings: 4 servings
Author: Danielle Howard

Ingredients

  • 1 tablespoon butter
  • 1 cup shredded asiago (cheddar, or choice of cheese)
  • 8 oz sliced mushrooms (white, crimini, portobello, or shiitake all work well)
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon salt

Instructions

Instant Pot Instructions

  • Place a parchment liner in the bottom of a 6 to 7 inch pan and spray with cooking spray (use a cake pan or springform).
  • Slice the mushrooms and dry them thoroughly.
  • Turn the Instant Pot on Saute. Add butter and the mushrooms. Cook until softened, about 5 minutes, stirring frequently. Add the mushrooms to the prepared pan, discarding the extra liquid from the mushrooms.
  • Add the eggs and heavy cream to a large bowl and whisk until light and frothy. Add the salt, thyme, and half of the cheese and mix well.
  • Pour the egg mixture into the pan over the mushrooms. Sprinkle with the remaining cheese. Cover the pan tightly with foil.
  • Add 1 1/2 cups of water to the Instant Pot stainless steel pot. Place a trivet inside and put the prepared pan on top of that.
  • Seal the lid, close the steam release valve, and press the “Pressure Cook” button until it’s on “High Pressure” and press “Pressure Level” button until it’s on “Normal” and press the +/- buttons until it’s on 00:25 for 25 minutes. When it’s done allow pressure to release naturally (do nothing and let the time start counting up to 00:10), then quick release the rest of the pressure. Carefully remove the pan from the Instant Pot using the trivet handles and allow to cool for a few minutes before serving.

Oven Instructions

  • Preheat oven to 375 degrees.
  • Spray a 9-inch pie plate with cooking spray to prevent sticking.
  • Slice the mushrooms and dry them thoroughly.
  • Add the butter to a medium nonstick skillet over medium heat and cook until softened, about 5 minutes, stirring frequently. Add the mushrooms to the prepared pie plate, discarding the extra liquid from the mushrooms.
  • Add the eggs and heavy cream to a large bowl and whisk until light and frothy. Add the salt, thyme, and half of the cheese and mix well.
  • Pour the egg mixture into the pan over the mushrooms. Sprinkle with the remaining cheese.
  • Bake for about 35-45 minutes or until the eggs are cooked and no longer liquid looking in the center.
  • Remove from the oven and allow to cool before serving.

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5 comments

  • Peppi
    February 23, 2019

    I found this recipe by chance and it looked so good and easy. I did a trial run this morning and it was a HUGE hit. Planning to make this again this week for dinner and may use ham and spinach. It’s a keeper.

    Reply
  • Jennifer
    January 14, 2019

    I’m always looking for new Instant Pot recipes and this mushroom frittata looks delicious! Can’t wait to make it this weekend!

    Reply
  • kim
    January 14, 2019

    What a tasty, healthy meal idea! And I love how easy this is!

    Reply
  • Sabrina
    January 14, 2019

    I never knew you could make this in an instant pot! Loving all the mushrooms. Yum!

    Reply
  • Beth Sachs
    January 14, 2019

    This looks so yummy. I have a pressure cooker so am definitely going to give this recipe a try. Love frittata!

    Reply

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About Me

I’m Danielle and I’m obsessed with food, from trying new foods in my travels to recreating memories from the past in my own kitchen.  Cooking, eating, and traveling with the people I love is what I live for.  I’m excited to share a bit of my world with you.  Read more about my life here.

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