• Cheesy Poblano Frittata in the Instant Pot

    by Dorothy Reinhold on April 25, 2019


    Print This Post Print This Post Southwestern-ish Cheesy Poblano Frittata, made easily in the Instant Pot, is one of those meals that can rock breakfast, brunch, lunch or dinner. It's gluten-free, vegetarian, and shockingly delicious, flavored with cumin and peppers, cilantro and of course a good cheddar cheese!

    This post is sponsored in conjunction with #BrunchWeek. I received product samples from some sponsor companies to aid in the creation of the #BrunchWeek recipes. All opinions are mine.

    Southwestern-ish Cheesy Poblano Frittata, made easily in the Instant Pot, is one of those meals that can rock breakfast, brunch, lunch or dinner. It’s gluten-free, vegetarian, and shockingly delicious, flavored with cumin and peppers, cilantro and of course a good cheddar cheese!

    We’re in the middle of #BrunchWeek 2019, hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and 35 bloggers from around the country are showcasing more than 140 of their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week, including beverages and cocktails, appetizers, casseroles, pastries, coffee cakes, breakfast pizza, plenty of desserts, and more. Our BrunchWeek sponsors are helping us give away some great prizes, so we’d love if you would take a moment to read about it (below the recipe ↓) and what you can win!

    Sponsors, thank you so much, and readers, go enter and get those prizes!

    If you’re doing brunch, as we are this week, you need a wonderful egg dish. I have that for you today with this Cheesy Poblano Frittata. Can you believe it is done in the Instant Pot? You saute the onion and peppers right in the IP, which truly makes this a one-pot meal!

    The Gluten Free Instant Pot CookbookFrittatas are quick and easy for breakfast or brunch, or add a tossed green salad for a dinner option. Of course, leftovers are always welcome for lunch, aren’t they? I found this recipe in a brand new cookbook, “The Gluten-Free Instant Pot Cookbook: 100 Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers,” by Jane Bonacci and Sara De Leeuw. {affiliate link}  My friends Jane and Sara are such good cooks…I knew their cookbook would guide me well in understanding how to use my Instant Pot. I plan to work my way through this book, which takes you from breakfasts and appetizers through soups, grains, pasta, main dishes and all the way to desserts.

    I’ve used a super high quality cheese in this dish — Cabot Creamery Vermont Sharp, which has a bold flavor, is naturally lactose-free and gluten-free (as is the Cheesy Poblano Frittata recipe). Cabot is one of the sponsors of BrunchWeek, and we bloggers are super excited to show off our recipes using their cheese. If you want a spicier version, you could use the Cabot Habanero Cheddar Cheese. And if you are a bacon lover, try this recipe with Cabot’s Smoky Bacon Cheddar (of course, it won’t be vegetarian anymore if you use that). Trust me, you won’t be sorry with Cabot Cheese.

    Cheesy Poblano Frittata

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Total Time: 45 minutes

    Yield: Serves 4.

    Cheesy Poblano Frittata

    Southwestern-ish Cheesy Poblano Frittata, made easily in the Instant Pot, is one of those meals that can rock breakfast, brunch, lunch or dinner. It's gluten-free, vegetarian, and shockingly delicious, flavored with cumin and peppers, cilantro and of course a good cheddar cheese!

    Ingredients

    • 1 tablespoon (15 ml) olive oil
    • 1/4 cup (40 g) finely chopped onion
    • 2 poblano peppers, seeded and finely chopped
    • 1 red bell pepper, cored, seeded and finely chopped
    • 1 tablespoon (1g) finely minced fresh cilantro leaves, plus more for garnish
    • 1/2 teaspoon ground cumin
    • 6 large eggs
    • 1 cup (235 ml) half-and-half
    • 1/2 teaspoon kosher or fine sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup (120 g) shredded Colby or cheddar cheese, divided (I used Cabot Vermont Sharp)
    • For the cooking pot: 1 1/2 cups (335 ml) water

    Directions

    1. Spray a 7- by 3-inch round baking pan with nonstick vegetable cooking spray. Tear off a piece of foil large enough to cover the pan and spray one side.
    2. Press Saute on your electric pressure cooker. Add the oil to the inner pot. When hot, add the onion and peppers. Cook, stirring often, until softened, about 5 minutes. Stir in the cilantro and cumin. Press Cancel. Transfer the vegetables to a bowl.
    3. Wipe out the inner pot, return it to the pressure cooker, place a trivel in the bottom, and pour in the water.
    4. In a bowl, whisk together the eggs, half-and-half, salt and pepper. Stir in the cooked onions and peppers and 3/4 cup (90 g) of the cheese. Pour into the prepared baking pan. Sprinkle the remaining cheese over the top. Cover with the foil, sprayed side down, crimping it around the edges of the pan. Use a sling to lower it into the inner pot.
    5. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 20 minutes. When it is finished, release the pressure naturally for 10 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.
    6. With the sling, lift the pan out of the pot. Set on a wire cooling rack and carefully remove the foil. Use a paper towel to pat any excess liquid off the top of the frittata.
    7. Cut into wedges and sprinkle the top with additional cilantro if you like. Serve hot.
    8. Makes 4 servings.

    Notes

    http://www.shockinglydelicious.com/cheesy-poblano-frittata/

    pin this please!Pin the image below to your Pinterest board if you want to save this recipe!

    Cheesy Potlano Frittata in the Instant Pot on ShockinglyDelicious.com

    Giveaway! THIS GIVEAWAY IS NOW CLOSED!

    We have a wonderful giveaway for brunch week, from our generous sponsors, with 6 fantastic prizes. You can see the prizes here: http://www.shockinglydelicious.com/soy-brined-hard-boiled-eggs/

    Enter the contest using the Rafflecopter widget below

    a Rafflecopter giveaway

    Take a look at what the #BrunchWeek Bloggers created for you today!

    BrunchWeek Beverages:
    Maple Bacon Old Fashioned from The Spiffy Cookie
    Pimm’s Iced Tea from Books n’ Cooks
    Sparkling Strawberry Peach Punch from For the Love of Food
    Spicy Bloody Mary from Sweet Beginnings
    Starbucks Copycat Chai Tea Latte from Snacks and Sips
    Strawberry St Germain Gin and Tonic from Caroline’s Cooking
    Triple Orange Julius from The Crumby Kitchen
    Watermelon Fizz Cocktail from Who Needs A Cape?

    BrunchWeek Appetizers and Salads:
    Breakfast Nachos from Culinary Adventures with Camilla
    Cheddar Cheese Bites from Family Around the Table

    BrunchWeek Egg Dishes:
    Amish Breakfast Casserole from Platter Talk
    Cheesy Poblano Frittata from Shockingly Delicious

    BrunchWeek Breads, Grains, and Pastries:
    Bacon Cheddar Scones from The Nifty Foodie
    Berry Baked Oatmeal from Kate’s Recipe Box
    Galaxy Donuts from Hezzi-D’s Books and Cooks
    Vegan Biscuits & Gravy from The Baking Fairy
    Vegan Mango Peach Toaster Pastries from The Baking Fairy
    Waffle Casserole with Maple Sausage from Karen’s Kitchen Stories

    BrunchWeek Fruits, Vegetables and Sides:
    Bacon and Cheese Loaded Hashbrown Waffles from Big Bear’s Wife

    BrunchWeek Desserts:
    Brunch Cake from April Golightly
    Cream Cheese Coffee Cake from PasstheSushi
    Lavender Mimosa Cupcakes from Strawberry Blondie Kitchen
    Orange Creamsicle Cupcakes from Cookaholic Wife
    Peachy Keen Buttercream from Cooking With Carlee
    Pineapple Paradise Layer Cake from Love and Confections
    Raspberry Lemon Cake from The Redhead Baker
    Ricotta Cookies from April Golightly
    Salted Caramel Blondie Trifles from Jolene’s Recipe Journal
    Sugar Cookie Fruit Pizza from Hardly A Goddess

    Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. Some of these companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.



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