Instant Pot green chili & cheese frittata brings a gentle kick to the breakfast table with almost no effort. Fluffy eggs, diced green chilies, and Mexican cheese blend cook under pressure, then finish under the broiler for a golden, bubbly crust. Ready in 45 minutes, most of it hands-off.
The Easiest, Cheesiest Breakfast Ever!
Tired of boring breakfasts? Shake up your morning routine with this incredibly simple and flavorful Instant Pot Green Chili & Cheese Frittata! We’re talking fluffy eggs, a gentle kick from green chilies, and a glorious, golden-brown cheesy crust, all made effortlessly in your pressure cooker. It’s the perfect hands-off recipe for a busy weekday or a lazy weekend brunch. Let’s get cooking!
Ingredients
• 4 large Eggs
• 10 oz / 280g Diced green chilies, drained
• ¼ cup / 60ml Half-and-half
• 1 tsp / 6g (0.21 oz) Kosher salt
• ½ tsp / 1g (0.04 oz) Ground cumin
• 1 cup / 113g (4 oz) Mexican cheese blend, shredded, divided
• ¼ cup / 15g (0.53 oz) Fresh cilantro, chopped
• 2 cups / 475ml Water, for the Instant Pot
• Cooking spray or oil, for greasing
Instructions
1. Directions
2. In a medium bowl, whisk together the eggs, diced green chilies, half-and-half, ½ cup of the shredded cheese, salt, and cumin until well combined.
3. Lightly grease a 6-inch round baking dish or silicone pan and pour in the egg mixture. Cover the dish tightly with aluminum foil.
4. Pour the water into the inner pot of your Instant Pot and place the trivet inside. Carefully lower the foil-covered baking dish onto the trivet. Secure the lid, set the steam release valve to ‘Sealing’, and select ‘Pressure Cook’ or ‘Manual’ on high pressure for 20 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam. While the pressure releases, preheat your oven’s broiler.
6. Using oven mitts, carefully lift the baking dish out of the Instant Pot and remove the foil. Sprinkle the remaining ½ cup of cheese evenly over the top.
7. Place the dish under the preheated broiler for 3-5 minutes, or until the cheese is melted, bubbly, and beautifully golden-brown.
8. Let the frittata rest for a few minutes before carefully inverting it onto a cutting board. Slice into wedges, garnish with fresh cilantro, and serve warm.
Nutritional Information
• Nutrition (per serving)
• Calories: 257kcal
• Fat: 19g
• Protein: 14g
• Carbohydrates: 6g
Pro Tips
• For easy removal, create a foil sling. Fold a long piece of aluminum foil into a 2-inch wide strip, place it under your baking dish before lowering it into the pot, and use the ends as handles to lift it out.
• Feel free to customize your frittata by adding ½ cup of cooked chorizo, crumbled bacon, or sautéed onions to the egg mixture before cooking.
• This frittata is fantastic for meal prep. Store cooled slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave.
FAQ
Q: What kind of pan do I need for this Instant Pot frittata
A: You will need a 6-inch round baking dish or a silicone pan that fits on the trivet inside your Instant Pot. Make sure to grease it lightly before adding the egg mixture.
Q: Can I add meat or other vegetables to this recipe
A: Yes, you can easily customize this frittata. The recipe suggests adding up to ½ cup of cooked chorizo, crumbled bacon, or sautéed onions to the egg mixture before cooking.
Q: How do I store and reheat leftover frittata
A: This frittata is great for meal prep. Store cooled slices in an airtight container in the refrigerator for up to 4 days and reheat them gently in the microwave.
Q: How can I easily remove the hot dish from the Instant Pot
A: For easy and safe removal, create a foil sling. Fold a long piece of aluminum foil into a strip, place it under your baking dish before cooking, and use the ends as handles to lift it out.
Pro Tips
- Drain the canned green chilies thoroughly before whisking them in. Their brine is the fastest route to a watery frittata.
- Make a foil sling by folding a long strip of foil into a 2-inch band under the dish. Those ends become handles that lift the hot dish out safely.
- Split the cheese: half goes into the egg mixture, half goes on top before broiling. That second layer is what gives you the golden, bubbly crust.
- Add ½ cup of cooked chorizo, crumbled bacon, or sautéed onions to the egg mix for a heartier version. The pressure-cook time stays the same.
- Leftover slices keep 4 days in an airtight container in the fridge and reheat gently in the microwave. The broiler finish is best done just before serving.
Frequently Asked Questions
Can I make this green chili frittata ahead of time?
Yes. Cook and cool the frittata, then refrigerate slices for up to 4 days. Warm them gently in the microwave and add any fresh cilantro at serving time.
Do I have to use the broiler at the end?
It's optional but recommended. The 3-5 minute broil melts the top layer of cheese into a golden crust; without it you still get a tasty frittata, just without the browned finish.
Is this frittata keto-friendly?
Yes. Each serving has 6g carbs, 14g protein, and 19g fat, and the only real carbs come from the green chilies and cheese blend. It fits neatly into a keto day.
Can I use fresh green chilies instead of canned?
Roasted, peeled, and chopped fresh chilies work well and taste a touch brighter. However you source them, drain or pat them dry so no extra liquid reaches the eggs.
Recipe card below.
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Instant Pot Green Chili & Cheese Frittata
Ingredients
Method
- Directions
- In a medium bowl, whisk together the eggs, diced green chilies, half-and-half, ½ cup of the shredded cheese, salt, and cumin until well combined.
- Lightly grease a 6-inch round baking dish or silicone pan and pour in the egg mixture.
- Cover the dish tightly with aluminum foil.
- Pour the water into the inner pot of your Instant Pot and place the trivet inside. Carefully lower the foil-covered baking dish onto the trivet. Secure the lid, set the steam release valve to 'Sealing', and select 'Pressure Cook' or 'Manual' on high pressure for 20 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
- While the pressure releases, preheat your oven's broiler.
- Using oven mitts, carefully lift the baking dish out of the Instant Pot and remove the foil.
- Sprinkle the remaining ½ cup of cheese evenly over the top.
- Place the dish under the preheated broiler for 3-5 minutes, or until the cheese is melted, bubbly, and beautifully golden-brown.
- Let the frittata rest for a few minutes before carefully inverting it onto a cutting board.
- Slice into wedges, garnish with fresh cilantro, and serve warm.
