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This low carb Poblano Cheese Instant Pot Frittata is as good for breakfast as it is for dinner. It's a very popular way to make an easy keto frittata in your Instant Pot or pressure cooker!
Why This Will Be Your Go-To Frittata Recipe
- Fast. Ready in 30 minutes with the help of your Instant Pot.
- Easy. Mix together a few ingredients for a super simple pour and cook recipe!
- Vegetarian. A high protein, low carb vegetarian-friendly main course.
- Gluten Free. A naturally gluten-free dish that doesn't require any special ingredients to be dietary-inclusive.
I decided to make a crustless egg frittata with half and half and cheese, and to keep it Mexican themed I added poblano peppers and cumin to it.
I must say, I love the texture of eggs cooked in the Instant Pot. The only issue is that they don't look great, so they need a little browning for sure.
For this recipe, I broiled them with some cheese, and the sound of the cheese after I was done broiling---mmm, music to my ears.
Ingredients You'll Need
- Eggs- Whisked until light and airy to prevent a flat Instant Pot frittata.
- Half and Half- For a perfectly creamy frittata.
- Canned Diced Green Chiles
- Kosher Salt
- Ground Cumin
- Mexican Blend Shredded Cheese- Makes this frittata recipe fantastically flavorful and melty.
- Chopped cilantro- Cilantro helps stay with the Mexican inspired flavor profile, but if you don't care for it, you can swap it out for parsley.
For this recipe, I used canned whole green poblano chiles because I wasn'tsure if raw ones would cook along with the eggs. I think this was the right way to go because the chilis were soft and creamy.
One thing I'll say with this is to be cautious with the salt you add. The canned chiles have salt, the cheese has salt, and you don't want to overdo the salt. You can always add some when serving if needed.
How To Make This Cheese Fritatta
If you can mix together a few ingredients and push a couple of buttons on your Instant Pot, you can easily make this delicious cheese frittata recipe.
Follow the simple steps below for an Instant Pot Frittata that will turn out perfect every time:
- Beat eggs and combine with half and half, diced green chilis,salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you're using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
What To Serve With An Instant Pot Frittata
This recipe makes a lovely little pie, which in my house serves 4 but you may need more if you have people with largerappetites. Because of this, here are a few things you can serve alongside it to make it stretch a little further:
- Air Fryer Asparagus
- Brussels Sprouts with Bacon
- Air Fryer Mushrooms
How Long Does It Last?
I love how delicate and airy eggs come out when cooked in the Instant Pot. They're cooked with so much ease, it's hard to justify not these Cheese Frittatas fresh every time. Rewarming them can cause the eggs to become rubbery and tough.
That being said, if you happen to have some extra Poblano Frittata left over, you can save it for later. For the best results, I would suggest storing it in an airtight container in your refrigerator and enjoying it within 2-3 days of preparing it.
More Frittata Recipes
- Broccoli Frittata with Ham and Peppers
- Asparagus Cheese Frittata
- Air Fried Herb and Cheese Frittata
Pin It!
If you love this Instant Pot Frittata recipe as much as we do, make sure you share it with your friends on Facebook and Instagram so they can try it too! Don't forget to Pin it so you can make it again soon.
Instant Pot Frittata | Poblano Cheese Frittata Recipe
This low carb Poblano Cheese Frittata is as good for breakfast as it is for dinner. It's a great way to make an easy frittata in your Instant Pot.
Print Recipe Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Course: Breakfast / Brunch, Main Courses
Cuisine: American, Mexican
Keyword: Frittata Recipes, Instant Pot Poblano Cheese Frittata, Instant Pot Recipes, Keto Frittata, Keto Poblano Cheese Frittata, Low Carb Frittata, Low Carb Poblano Cheese Frittata, Poblano Cheese Frittata, Pressure Cooker Poblano Cheese Frittata, Pressure Cooker Recipes, TwoSleevers
Servings: 4
Calories: 257kcal
Author: Twosleevers
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Equipment
Ingredients
- 4 (4) Eggs
- 1 cup (242 g) Half and Half
- 10 ounce (283.5 g) Canned Diced Green Chiles
- 1/2-1 teaspoon (0.5 teaspoon) Kosher Salt
- 1/2 teaspoon (0.5 teaspoon) Ground Cumin
- 1 cup (112 g) Mexican Blend Shredded Cheese, divided
- 1/4 cup (4 g) chopped cilantro
Instructions
Beat eggs and combine with half and half, diced green chilis,salt, cumin, and 1/2 c of the shredded cheese.
Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you're using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
Watch The Video
Be sure to check out the video above to see how easy it is to make this frittata!
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Nutrition
Calories: 257kcal | Carbohydrates: 6g | Protein: 14g | Fat: 19g | Fiber: 1g
Tried this recipe?Follow @twosleevers and Pin it!
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
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Reader Interactions
Comments
Sheri
This looks yummy! Do you think it might work for egg bites, too?
Reply
Marian Rezelman
This turned out (finally) wonderfully. I used a 6” silicone pan and followed directions exactly. After 20min of pressure and 10 min NPR it was only cooked at the edge, but was outlying still raw. Back for another 20 min and 10 NPR, and that did the trick. I used my CrispLid at 400F for 3 min to melt and brown the cheese on top. Perfection! The directions only warn that a glass pan will take more time — it might be good to add the same advice for silicone. I had no idea to expect that.Reply
Marian Rezelman
No idea why this says it was “outlying” raw. Probably iPad magic
Reply
Tami
Loved this recipe. What I did differently... Added 1/4 teas red pepper flakes instead of cumin which I'm not fond of. In place of Half and Half, I added half a cup ricotta and half a cup heavy cream. I also added about a cup of little potatoes, sliced and cooked for 3 minutes in the microwave. I know it's a lot of changes, but I couldn't have done it without your recipe. Thank you.Reply
DeDe
How much time would you add if you use a glass pan? I am having trouble finding any kind of 6 inch pan, I used a metal bowl but it was narrower at the bottom and it was kind of runny. Very good but I was concerned it might be under cooked.Reply
URVASHI PITRE
I would add a good 8-10 minutes I think
Reply
DeDe
Thank you, will give it a try for breakfast tomorrow
Reply
Bitan
Hi I want to make this - can I avoid the half and half? Thanks!
Reply
URVASHI PITRE
You could sub coconut milk for it
Reply
Bitan
Thanks! Can you do this with just egg whites or you would need more eggs to make up for the volume, then?
Reply
URVASHI PITRE
I don’t know actually
Reply
Valérie
Dumb question but are canned green chili spicy?
Reply
URVASHI PITRE
No they aren’t. They’re very mild Chilis
Reply
Tia
I made this in the oven this morning and I added some chorizo for a nice Mexican kick! I already had the oven heating for my kids’ muffins so it was just easier!Delicious idea!!!
Reply
URVASHI PITRE
I love that idea!
Reply
Julia
Thank you for this recipe! I was excited to make it, and then realized I didn’t have a pan small enough to fit inside my Instant Pot. Also, I couldn’t find enough peppers. I ended up doubling the recipe, adding one can of chicken, and splitting the mixture into muffin tins to bake in the oven. They turned out great! If you add canned chicken, I would omit the added salt, as it’s rather salty. Edits:2. Grease 2 muffin tins and pour in the mixture to 3/4 full.
3. Bake at 350° for 20 minutes.
4. Scatter remaining cup of cheese on top of the frittatas, turn the oven to Broil and return for 5 minsReply
URVASHI PITRE
Love it!
Reply
Amy
Mine came out looking great then deflated and watery. Flavor is amazing. Sughestions
Reply
URVASHI PITRE
Had you covered it with a lid or foil? Mine do get a little water despite that sometimes but it doesn’t typically affect the flavor it appears to be surface water. Sometimes of you add different/too many veggies they too can add a lot of water to the final dish
Reply
Christa
Your other frittata recipe says to grease the pan generously but this one doesn't - should it?
Reply
URVASHI PITRE
Oops I need to add that! Definitely grease well
Reply
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