Instant Pot Frittata | Dill, Feta, & Broccoli {+ meal prep idea}

Instant Pot Frittata | Dill, Feta, & Broccoli

Course Breakfast
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6
Calories 193kcal


  • 6 eggs
  • 1/3 cup feta
  • 1/4 cup fresh dill
  • 1/2 cup fresh broccoli florets
  • 1/3 cup milk or cream
  • Salt and Pepper to taste
  • handful of mozzarella for topping optional


  • In a small bowl, lightly beat eggs, feta, dill, broccoli, milk/cream, and broccoli.
  • Transfer mixture into a well greased springform pan (I use 7" in diameter).
  • Cover the pan with foil.
  • Add 2 cups of water to the instant pot stainless insert.
  • Place the trivet in the pot.
  • Place the springform pan on the trivet.
  • Seal the Instant Pot.
  • Set the Instant Pot to high pressure (manual or pressure cook button) for 20 minutes.
  • Allow the pot to naturally depressurize for 10 minutes.
  • Release remaining pressure.
  • Add cheese topping, if desired and allow to sit until melted, or place under oven broiler if desired ( I skipped the broiling).


Calories: 193kcal | Carbohydrates: 4g | Protein: 16g | Fat: 13g | Fiber: 1g | Sugar: 2g