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Instant Pot Broccoli + Cheese Fritatta | HealthyInstantPotRecipes.com
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Instant Pot Broccoli + Cheddar Frittata

Instant Pot Broccoli + Cheese Frittata- Breakfast/Brunch just got a whole lot easier! This easy one pot meal combines breakfast favorites like Eggs, Cheddar Cheese, Broccoli, Bacon and Red Bell Peppers. Only a few minutes prep time needed, the Instant Pot does all of the work! {Under 250 cal/serving, Easy, Healthy} 
Prep Time10 mins
Cook Time20 mins
Natural Pressure Release15 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 4 servings
Calories: 249kcal


  • 2 cups broccoli fresh or frozen ( thawed if frozen or lightly steamed if fresh)*
  • 1 cup diced red bell pepper
  • 4 pieces of bacon cooked and crumbled
  • ½ cup grated sharp cheddar cheese divided
  • 6 eggs
  • ¼ cup half & half
  • Salt and pepper to taste
  • Pinch of red pepper flakes optional
  • Chives or green onion for garnish (optional)


  • Grease a 6 x3- inch pan with coconut oil (or non-stick cooking spray). Add broccoli, red peppers and bacon to pan. Sprinkle vegetables with cheese, reserving a small amount of cheese to add to cooked frittata (about 2 TBSP).
  • In a medium bowl, whisk together eggs, half & half, salt & pepper, and red pepper flakes (if using). Pour egg mixture over the vegetables and bacon. Cover pan with aluminum foil.
  • Add 1 cup of water to the Instant Pot and place trivet in the pot. Place the covered pan on top of the trivet in the Instant Pot. ( If your trivet has handles it may be easier to place the pan on the trivet outside of the Instant Pot and use the handles on the trivet to lower pan (and trivet) into the Instant Pot).
  • Set Release valve to SEALING and set Instant Pot to MANUAL/PRESSURE COOK, high pressure, for 20 minutes. After the cooking cycle is complete let the Instant Pot Naturally Release Pressure (NPR) for 15 minutes and then do a Quick Release.
  • Using handles on the trivet lift frittata from Instant Pot. Remove foil, if necessary pat dry any condensation from top of frittata. Sprinkle reserved cheddar cheese on top and allow heat from frittata to melt the cheese. Allow frittata to set for about 5 minutes before cutting.


*If using frozen broccoli, thaw and pat with paper towels/tea towel to absorb any moisture. If using fresh broccoli either blanch (in a pot of boiling water for about 1 minute) or steam lightly. The broccoli should be very crisp tender.


Serving: 1g | Calories: 249kcal | Carbohydrates: 6.8g | Protein: 17.2g | Fat: 17.3g | Saturated Fat: 7.8g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 4.6g | Cholesterol: 307.5mg | Sodium: 332.1mg | Potassium: 324.4mg | Fiber: 2g | Sugar: 2.5g | Vitamin A: 1685IU | Vitamin C: 85.3mg | Calcium: 167mg | Iron: 1.7mg