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A picture of a piece of fritata on a plate with the blog post title "Instant Pot Vegetable Frittata, gluten free, grain free"

Instant Pot Vegetable Frittata (Recipes for Two)

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Servings 2 people


  • 1/2 cup onion chopped
  • 2/3 cup zucchini diced finely
  • 2/3 cup yellow squash diced finely
  • 2/3 cup red bell pepper seeded and chopped finely
  • 1 cup mushrooms chopped
  • 1-2 cloved garlic minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 4 eggs
  • 1/4 cup mild cheddar cheese shredded
  • 1 cup milk or non-dairy milk


  • Grease your pan and then grease it again! You want to make sure that bugger is greased well, otherwise that egg is going to stick like crazy!
  • Layer your vegetables one row at a time.
  • In a mixing bowl whisk together your eggs, milk, salt, pepper and garlic.`
  • Mix in your shredded cheese.
  • Pour the egg and cheese mixture over the layered vegetables.
  • Cover the pan with a silicone cover or aluminum foil.
  • Add two cups of water to your Instant Pot pot. Add the steamer rack to the pot.
  • Place the covered pot on the steamer rack.
  • Close cover and allow it to cook on high pressure for 20 minutes.
  • Allow the pressure to release naturally for at least 10 minutes. Manually release the remaining pressure.
  • Open the lid, remove the frittata, set on a hot pad and allow it to sit for 5-10 minutes.
  • Take a knife and run it around the edge of the pan. Put a plate over top of the pan and flip it over. You may need to hit the bottom of the pan a couple of times to get the bottom of the frittata to release.
  • If you want to keep the vegetable side up then serve it as is. If you want the egg and cheese side up (like mine is the photo), then grab another plate, put it on the other side of the frittata and turn over carefully. Enjoy!