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Pressure Cooker Frittata Provencal

Total Time

Prep: 30 min. Cook: 35 min. + releasing


6 servings

Updated: Apr. 24, 2022
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
Pressure Cooker Frittata Provencal Recipe photo by Taste of Home


  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, peeled and sliced
  • 1 small onion, thinly sliced
  • 1/2 teaspoon smoked paprika
  • 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 on a 6-qt. electric pressure cooker; adjust for medium heat and 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 baking dish. Wipe pressure cooker clean.
  2. In a large bowl, whisk next 5 ingredients; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Cover baking dish with foil. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve.
  3. Adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.

Test Kitchen tips
  • We tested this recipe with tomatoes that are ready to use without soaking. When using whole sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before chopping.
  • Smoked paprika adds a rich flavor to this dish. You can also use it in recipes that call for ground chipotle pepper.
  • No feta? Cream cheese or mascarpone mixed with yogurt, for tanginess, will work.
  • Nutrition Facts

    1 serving: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 12mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 15g protein.

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