Say goodbye to fussy, flat, and overcooked omelets! The Instant Pot is your secret weapon for creating the most unbelievably fluffy and tender omelet you’ve ever had. This hands-off method steams the eggs to perfection, infusing them with the savory goodness of crispy bacon, sharp cheddar, and fresh chives. It’s a foolproof, high-protein breakfast that feels indulgent but comes together with minimal effort. Get ready to transform your morning routine!
Ingredients
• 2 slices Bacon, chopped / 56g
• 2 large Eggs
• 1 tsp chopped Chives / 5g
• 1 ounce Cheddar Cheese, shredded / 28g
• 1 ½ cups Water / 355ml
Instructions
1. Directions
2. Set your Instant Pot to the SAUTÉ function. Add the chopped bacon and cook, stirring occasionally, until it’s perfectly crispy.
3. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate to drain, reserving the rendered fat in the pot.
4. Carefully grease a small, oven-safe baking dish (that fits inside your Instant Pot) with a bit of the reserved bacon fat for extra flavor.
5. In a separate bowl, whisk the eggs until light and frothy. Fold in the chopped chives, crispy bacon, and shredded cheddar cheese.
6. Pour the egg mixture evenly into your prepared baking dish.
7. Pour the water into the inner pot of the Instant Pot and place the trivet inside.
8. Carefully lower the baking dish onto the trivet. Secure the lid, set the valve to ‘Sealing,’ and cook on MANUAL or PRESSURE COOK (High) for 17 minutes.
9. Once the cooking time is complete, perform a Quick Release to vent the steam.
10. Carefully lift the dish out of the Instant Pot. Serve your fluffy omelet immediately and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 386
• Total Fats: 30g
• Net Carbs: 1.8g
• Protein: 25g
• Fiber: 0g
Pro Tips
• To prevent condensation from dripping onto your omelet, cover the baking dish loosely with a piece of aluminum foil before cooking.
• Feel free to swap the cheddar for other great melting cheeses like Gruyère, Monterey Jack, or a Mexican blend.
• Add sautéed vegetables like spinach, mushrooms, or bell peppers to the egg mixture for an extra nutritional boost.
• For a creamier texture, whisk a tablespoon of heavy cream or milk into the eggs before adding the other .
FAQ
Q: Why is my Instant Pot omelet watery
A: A watery omelet is usually caused by condensation dripping onto the eggs. To prevent this, the recipe suggests covering your baking dish loosely with a piece of aluminum foil before you start pressure cooking.
Q: Can I add vegetables to this Instant Pot omelet
A: Yes, you can easily add sautéed vegetables for an extra nutritional boost. The recipe recommends trying spinach, mushrooms, or bell peppers in the egg mixture.
Q: How long do you cook an omelet in the Instant Pot
A: For this recipe, you should cook the omelet on MANUAL or PRESSURE COOK (High) for 17 minutes, followed by a Quick Release of the steam.
Q: What kind of dish do I need for this recipe
A: You will need a small, oven-safe baking dish that is able to fit inside your Instant Pot on top of the trivet.
