Instant Pot® Broccoli-Bacon Frittata

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My granddaughter Chloie spent the weekend with us a few weeks ago.  She just loves to cook and we always have so much fun making great food and memories whenever she is here.  So when she spotted my new Instant Pot® she immediately asked what we could make in it.  Well since it was 9 am I suggested we try something for breakfast.  After looking to see what all we had available we decided on making a Frittata.  Since we had some left over broccoli we chose to make it a bit more healthy and equal out the bacon.  Well at least that was our way of thinking.

So here is Chloie and I’s version of a frittata made in the Instant Pot®

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion diced
• 1/2 red or green bell pepper
• 1 1/2 cup hash browns
• 6 strips bacon
• 1 1/2 cup broccoli (cooked/steamed)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 cup grated cheddar
• 1/4 cup half  & half
• 6 large eggs

Directions:

1. Turn your Instant Pot® on saute and add the olive oil.  Heat till shimmering
2. Cut the bacon in 1/2 pieces and add to the IP.  Cook till done and then remove to paper towel lined plate.
3. Add the butter to the IP along with the onion and bell pepper.  Cook till onions are translucent.
4. Add the hash browns, garlic powder and salt/pepper and cook thoroughly.
5. In a large bowl mix the half & half and eggs and a pinch of salt and pepper to your taste.
6. Place the potato mixture into the bottom of your * prepared cheesecake/spring form pan.  (see one I used below)
7. Add half the cheese over the potatoes.
8. Add the egg mixture and top with broccoli and remaining cheese.
9. Place in IP on the steamer rack after adding 1 cup of water.
10. Place lid and secure.  Cook on High for 20 minutes and use natural pressure release.
11. Once pressure is released, carefully remove lid so the water thats collected on it doesn’t pour onto the frittata
12. Remove frittata and let cool a few minutes.
13. Remove from the spring form pan, cut and serve.

*wrap your spring form pan with foil wrap so any egg mixture that leaks out doesn’t go into IP.