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
VERIFIED BY Taste of Home Test Kitchen
- 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)
- 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