Directions
Prepare the Pan: Thoroughly grease a 6x3 inch round pan with butter, ensuring you coat the bottom and all sides to prevent sticking.
Layer the Fillings: Create even layers in the prepared pan, starting with the sliced green bell peppers, followed by the diced ham, and finally the frozen broccoli.
Mix the Custard: In a medium bowl, whisk the eggs and salt until frothy.
Stir in the half & half, ground black pepper, and grated cheddar cheese until just combined.
Combine and Cover: Gently pour the egg mixture over the layered in the pan.
Cover the pan tightly with a silicone lid or a piece of aluminum foil.
Set Up the Instant Pot: Pour two cups of water into the inner pot of your Instant Pot.
Place a steamer rack or trivet inside, then carefully lower your prepared pan onto the rack.
Pressure Cook: Secure and lock the Instant Pot lid, ensuring the steam release valve is in the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 20 minutes.
Release the Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
Afterward, carefully move the valve to the 'Venting' position to quick release any remaining steam.
Rest and Serve: Using oven mitts, carefully remove the pan from the Instant Pot. Uncover and let the frittata rest for at least 10 minutes; this helps it set properly.
Plate and Enjoy: Invert the frittata onto a serving platter, slice, and serve warm.
Don't over-whisk the eggs.
Mix the custard base until just combined. Over-mixing can incorporate too much air, leading to a spongy or deflated frittata.
