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!

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!

If you’re doing brunch, 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!

Wait, back up, did I just say frittata made in the Instant Pot? Yes, I did, and it’s such a good idea. You saute the vegetables in that pot, which is an electric stovetop pressure cooker, and then you finish cooking the frittata in that same pot under pressure.

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). 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

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

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Cheesy Potlano Frittata on a white plate

Want another frittata?

Thanksgiving Leftovers Frittata easy dinner in a skillet

Thanksgiving Leftovers Frittata

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{ 26 comments… read them below or add one }

Sergio January 20, 2020 at 9:50 am

Lots of good recipes. I like to eat omelets, Spanish tortilla, and your recipe is a work of art. I haven’t cooked it yet, but I think it will be super. I want to try to do it myself.

Reply

Annebakerim January 16, 2020 at 9:19 am

I often go to your site to read a new recipe, thanks for teaching me how to cook delicious and healthy food.

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Toni | Boulder Locavore May 3, 2019 at 3:04 am

Such a great brunch idea!!

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Lindsay Cotter May 2, 2019 at 11:12 am

So easy to make in the IP! Looks delicious!

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Erin | Dinners,Dishes and Dessert May 2, 2019 at 7:13 am

YUM!!! I love this delicious version!!!

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Amy May 1, 2019 at 7:51 am

You had me at cheesy! I have to make this for this weekend brunch!

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Dorothy Reinhold May 3, 2019 at 12:02 pm

Amy,
You do, you do!

Reply

Melanie Bauer May 1, 2019 at 5:43 am

Looks beyond delicious! I can make this at home anytime of the day, just perfect!

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Dorothy Reinhold May 3, 2019 at 12:02 pm

Melanie,
Yes, it is also good for lunch or dinner!

Reply

Allyson Zea April 30, 2019 at 7:29 pm

My family LOVES this recipe, thank you!!!

Reply

Jacque Hooper April 30, 2019 at 9:07 am

What a great looking frittata! My mother will love this for Mother’s Day brunch!

Reply

Lora | Savoring Italy April 30, 2019 at 3:08 am

I’m thinking this would be great to make for a Mother’s Day brunch and how convenient to make it in the IP!!

Reply

Cathy @ Lemon Tree Dwelling April 29, 2019 at 1:59 pm

These flavors sound amazing!!

Reply

Erin | Dinners,Dishes and Dessert April 29, 2019 at 7:56 am

This is so picture-perfect! This is seriously making me hungry!

Reply

Dorothy Reinhold April 29, 2019 at 1:18 pm

Erin,
It is worth waking up for!

Reply

Krista April 29, 2019 at 6:41 am

This is a great idea for brunch! Looks so good!

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Debra April 29, 2019 at 2:42 am

Dorothy, thank you! Looks amazing, I am giong to cook it now)

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Valentina April 27, 2019 at 6:48 pm

I’m so intrigued by this! Looks super delicious!

Reply

Sara Welch April 27, 2019 at 3:59 pm

Love all the cheesy goodness in one meal! This would make such a great breakfast for Sunday morning!

Reply

Steph April 27, 2019 at 9:41 am

This was so easy to make and turned out perfectly! Loved the poblano peppers!!

Reply

Dorothy Reinhold April 27, 2019 at 1:09 pm

Steph,
I am so glad you had success and liked it! Wonderful!

Reply

Beth Pierce April 27, 2019 at 8:21 am

What a good looking Bruch delight! I will be making this for Mother’s Day, indeed!

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Dorothy Reinhold April 27, 2019 at 1:09 pm

Beth,
That’s a great occasion for it!

Reply

Jenn April 27, 2019 at 8:20 am

Love the southwest flavors here! Such a perfect recipe for brunch with family or friends!

Reply

Sara April 26, 2019 at 5:57 pm

I love Brunch and am equally a sweet and savory person when it comes to breakfast. Too many delicious options!

Reply

Dorothy Reinhold April 26, 2019 at 10:00 pm

Sara,
I totally agree with you! There are 2 sides to the brunch table, and I like them both! Your book is so much fun to browse through and plan meals with!

Reply

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