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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.
Frittatas 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.
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
- 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.
- 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.
- Wipe out the inner pot, return it to the pressure cooker, place a trivel in the bottom, and pour in the water.
- 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.
- 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.
- 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.
- Cut into wedges and sprinkle the top with additional cilantro if you like. Serve hot.
- Makes 4 servings.
Notes
Photos by Kristin Teig. Recipe and photos used with permission.
Pin the image below for Cheesy Poblano Frittata to your Pinterest board if you want to save this recipe!
Want another frittata?
Thanksgiving Leftovers Frittata
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Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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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.
I often go to your site to read a new recipe, thanks for teaching me how to cook delicious and healthy food.
Such a great brunch idea!!
So easy to make in the IP! Looks delicious!
YUM!!! I love this delicious version!!!
You had me at cheesy! I have to make this for this weekend brunch!
Amy,
You do, you do!
Looks beyond delicious! I can make this at home anytime of the day, just perfect!
Melanie,
Yes, it is also good for lunch or dinner!
My family LOVES this recipe, thank you!!!
What a great looking frittata! My mother will love this for Mother’s Day brunch!
I’m thinking this would be great to make for a Mother’s Day brunch and how convenient to make it in the IP!!
These flavors sound amazing!!
This is so picture-perfect! This is seriously making me hungry!
Erin,
It is worth waking up for!
This is a great idea for brunch! Looks so good!
Dorothy, thank you! Looks amazing, I am giong to cook it now)
I’m so intrigued by this! Looks super delicious!
Love all the cheesy goodness in one meal! This would make such a great breakfast for Sunday morning!
This was so easy to make and turned out perfectly! Loved the poblano peppers!!
Steph,
I am so glad you had success and liked it! Wonderful!
What a good looking Bruch delight! I will be making this for Mother’s Day, indeed!
Beth,
That’s a great occasion for it!
Love the southwest flavors here! Such a perfect recipe for brunch with family or friends!
I love Brunch and am equally a sweet and savory person when it comes to breakfast. Too many delicious options!
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!