Instant Pot Frittata

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If you’re craving a cheesy breakfast recipe then try our Instant Pot frittata with with ham, cheese, mushrooms, peppers, and onions!

Sometimes you just need a cheesy frittata to start your day. Who can blame you? Eggs, cheese, and bacon, ham or sausage are pretty much breakfast staples in the U.S.

For today’s recipe, Kim has combined some of those ingredients along with crunchy peppers and onions to create an Instant Pot frittata sure please any breakfast lover.

Best of all, this ham frittata recipe serves up to 6 people and is done in less than an hour. Kim and I like to serve this cheesy frittata with crispy oven baked potatoes, air fryer cinnamon rolls, or flaky homemade buttermilk biscuits.

A slice of the cheesy ham frittata on a plate.

How to make an Instant Pot frittata

First, start by chopping and dicing the ham, onions, peppers, and mushrooms. Shed the cheese and divide it.

Next, grab the 7-inch pressure cooker insert pan and generously spray it with non-stick cooking spray. Line it with parchment paper and set it aside.

Cracked eggs, milk, and spices in a mixing bowl.

After that, crack the eggs and add them to a large mixing bowl. Pour in the milk and toss in a pinch of salt and pepper.

Whisk the ingredients together. Now, add in the ham, bell pepper, onions, mushrooms and half of the shredded cheddar cheese (1/2-cup).

Ham, cheese, and veggies added to the egg mixture.

Stir everything together. Then, bring over the 7-inch pan you greased earlier. It’s time to transfer the ham and frittata mixture to the pan.

Carefully, pour the mixture into the dish and cover with aluminum foil. Set it aside for now.

The ham and cheese frittata mixture in a round metal insert.

First, place the stainless steel insert into your Instant Pot or pressure cooker. Next, add 1-cup of water to the insert.

At this point, you can transfer the covered frittata mixture to a trivet with handles. Gently, using the handles, lower the trivet (with the covered pan) into the stainless steel insert.

The uncooked frittata covered with aluminum foil in a pressure cooker.

Use the photo above as a reference. Once done, check to make sure the rubber seal is properly seated in the inside of the lid.

Place the lid onto the machine and lock it into place. Close the valve on top and press the high pressure or manual cook button.

You want to let the cheese and ham frittata pressure cook for 20 minutes. When the timer goes off, let it naturally release for 10 minutes.

Afterward, using a kitchen towel, carefully open the valve to release the rest of the pressure.

The cooked cheese frittata on a serving dish.

Open the machine and use the towel to lift the trivet (with the pan) out of the Instant Pot. Remove the foil and run a knife along the inside edge of the dish, releasing the frittata.

Place a large plate on top of the dish and flip the dish upside down. This motion should cause the Instant Pot frittata to pop out of the dish and onto the plate.

Shredded cheddar cheese melting on top of the frittata.

Last, pull away the parchment paper and sprinkle the rest of the shredded cheese over the breakfast frittata. The heat from the cooked eggs and ham should melt the cheese. That’s it, slice it into servings and enjoy!

Kim and I hope you like our cheesy ham frittata recipe and wish you all the best 🙂 If you don’t have a pressure cooker, then try our Southwest Style Quiche!

What’s the difference between a frittata and an omelette?

The main difference is that an omelette usually consists of one or more eggs, cooked in a pan over high-heat, and then stuffed with (or folded over) filling that’s been cooked separately.

Whereas, a frittata is a baked egg dish in which the filling ingredients are cooked with the eggs (as opposed to separately and used as a stuffing). Also, unlike omelettes, a frittata can be served at room temperature.

A piece of the instant pot frittata topped with melted cheese.
The instant pot frittata topped with melted cheddar cheese.

Instant Pot Frittata

4.8 from 4 votes
Print Pin
Author: John
Prep Time: 10 minutes
Cook Time: 20 minutes
Come to Pressure and Natural Release: 20 minutes
Total Time: 50 minutes
Servings: 6 Servings


  • 8 large eggs
  • ½ cup milk, half and half, or heavy cream
  • Salt and pepper
  • 1 cup ham, cooked and diced
  • 1 cup bell pepper, any variety
  • 1 cup sharp cheddar cheese, shredded and divided
  • ½ cup white onion, diced
  • ½ cup mushrooms, sliced and diced
  • 1 cup water, for the Instant Pot


  • Grease a 7-inch, pressure cooker safe pan or dish generously with butter or cooking spray. Line the bottom with parchment paper, then set aside.
  • In a large bowl, whisk together the eggs, milk, salt, and pepper. Add the ham, bell peppers, ½ cup of cheese, onion, and mushrooms. Stir to combine. Pour the mixture into the prepared pan and cover with aluminum foil.
    8 large eggs
    ½ cup milk
    Salt and pepper
    1 cup ham
    1 cup bell pepper
    ½ cup white onion
    ½ cup mushrooms
  • Pour 1 cup of water into the stainless steel insert of the Instant Pot. Place the pan with the frittata mixture onto a trivet with handles and lower into the stainless steel insert.
    1 cup water
  • Close the lid, set the valve to “sealing,” and press the manual (pressure cook) button. Adjust the time to 20 minutes. After the 20 minutes is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure.
  • Open the lid and carefully remove the trivet and pan. Take the foil off the pan, and run a sharp knife around the inside edge to loosen the frittata. Place a plate or serving platter over the pan and gently flip the pan and plate upside down. The frittata should release from the pan.
  • Remove the parchment paper and sprinkle the remaining ½ cup shredded cheese on the top. Allow the cheese to melt with the residual heat of the frittata or microwave for a few seconds until the cheese is melted completely. (Alternatively, leave the frittata in the pan, and sprinkle the cheese over the top. Return the frittata to the Instant Pot, close the lid, and use the “keep warm” function to melt the cheese.)
  • Serve hot and store leftovers in the refrigerator for up to 3 days.


The calories listed are an approximation based on the ingredients and a serving size of 1-piece of the ham and cheese frittata when it has been cut into 6 equal sized pieces. Actual calories will vary.


Serving: 1piece | Calories: 243kcal | Carbohydrates: 5g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 254mg | Sodium: 495mg | Potassium: 290mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1316IU | Vitamin C: 33mg | Calcium: 199mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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  1. Can this recipe by reduced by half and still turnout ok? How long would you set the instant pot for if it was reduced?

    1. Good Morning Cindy, that’s a good question. Sadly, we don’t think the frittata would turn out if you reduced the ingredients by half. Now, if you decide to try it anyway, please let us know if it works for you. That information would be helpful for others who wish to do the same thing. We hope you have a great day 🙂

4.75 from 4 votes (4 ratings without comment)

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