Directions
Set your Instant Pot to the 'Sauté' function.
Add 1 tablespoon (15 ml / 0.5 fl oz) of avocado oil.
Once hot, add the breakfast sausage and cook, breaking it apart with a spoon, until it's no longer pink.
Stir in the grated broccoli and minced garlic.
Season with salt and pepper, and continue to sauté for another 2 minutes until the broccoli is slightly tender and the garlic is fragrant.
Grease a 7-inch round baking dish with the remaining tablespoon of avocado oil.
Transfer the cooked sausage and broccoli mixture into the dish and spread it in an even layer.
In a separate bowl, whisk together the eggs and heavy cream until smooth.
Fold in the sliced green onion and grated Monterey Jack cheese.
Pour this egg mixture evenly over the sausage and broccoli in the baking dish.
Cover the dish tightly with aluminum foil.
Press 'Cancel' on the Instant Pot. Carefully wipe the inner pot clean.
Pour in the water, then place the trivet inside. Carefully lower your foil-covered baking dish onto the trivet.
Secure the lid, ensuring the steam release valve is in the 'Sealing' position. Select 'Manual' or 'Pressure Cook' and set the timer for 35 minutes at high pressure.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
Afterward, carefully perform a quick release to vent any remaining steam.
Once the pin drops, open the lid.
Carefully lift the baking dish out of the Instant Pot using the trivet handles.
Remove the foil and let the frittata rest for a few minutes before inverting it onto a serving plate.
Garnish the warm frittata with fresh avocado slices and a dollop of sour cream.
Slice and serve immediately.
Covering the dish with foil is crucial. It prevents condensation from the Instant Pot lid from dripping onto your frittata, ensuring a perfect texture instead of a watery one.
