Pressure Cooker Frittata Provencal Recipe

Pressure Cooker Frittata Provencal Recipe
Pressure Cooker Frittata Provencal Recipe photo by Taste of Home
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Pressure Cooker Frittata Provencal Recipe

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This recipe means a delectable dinner is ready shortly after I walk in the door from work. The meatless pressure cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min. + releasing
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min. + releasing

Ingredients

  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potatoes, peeled and sliced
  • 1 small onion, thinly sliced
  • 1/2 teaspoon smoked paprika
  • 1 cup water
  • 12 large eggs
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 log (4 ounces) crumbled fresh goat cheese, divided
  • 1/2 cup chopped sun-dried tomatoes (not packed in oil)

Directions

Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat oil. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer potato mixture to a greased 1-1/2-qt. souffle or round baking dish. Wipe pressure cooker clean. Pour in water.
In a large bowl, whisk next five ingredients; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Cover baking dish with foil; place on a trivet with handles. Lower into pressure cooker. Lock lid; make sure vent is closed.
Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Yield: 6 servings.
Originally published as Pressure Cooker Frittata Provencal in One Pot Instant Pot Winter 2017

  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potatoes, peeled and sliced
  • 1 small onion, thinly sliced
  • 1/2 teaspoon smoked paprika
  • 1 cup water
  • 12 large eggs
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 log (4 ounces) crumbled fresh goat cheese, divided
  • 1/2 cup chopped sun-dried tomatoes (not packed in oil)
  1. Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat oil. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer potato mixture to a greased 1-1/2-qt. souffle or round baking dish. Wipe pressure cooker clean. Pour in water.
  2. In a large bowl, whisk next five ingredients; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Cover baking dish with foil; place on a trivet with handles. Lower into pressure cooker. Lock lid; make sure vent is closed.
  3. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Yield: 6 servings.
Originally published as Pressure Cooker Frittata Provencal in One Pot Instant Pot Winter 2017

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