This low carb Poblano Cheese Instant Pot Frittata is as good for breakfast as it is for dinner. It’s a very popular way to make an easy keto frittata in your Instant Pot or pressure cooker!
Why This Will Be Your Go-To Frittata Recipe
- Fast. Ready in 30 minutes with the help of your Instant Pot.
- Easy. Mix together a few ingredients for a super simple pour and cook recipe!
- Vegetarian. A high protein , low carb vegetarian-friendly main course .
- Gluten Free. A naturally gluten-free dish that doesn’t require any special ingredients to be dietary-inclusive.
I decided to make a crustless egg frittata with half and half and cheese, and to keep it Mexican themed I added poblano peppers and cumin to it.
I must say, I love the texture of eggs cooked in the Instant Pot. The only issue is that they don’t look great, so they need a little browning for sure.
For this recipe, I broiled them with some cheese, and the sound of the cheese after I was done broiling—mmm, music to my ears.
Ingredients You’ll Need
- Eggs - Whisked until light and airy to prevent a flat Instant Pot frittata.
- Half and Half - For a perfectly creamy frittata.
- Canned Diced Green Chiles
- Kosher Salt
- Ground Cumin
- Mexican Blend Shredded Cheese - Makes this frittata recipe fantastically flavorful and melty.
- Chopped cilantro - Cilantro helps stay with the Mexican inspired flavor profile, but if you don’t care for it, you can swap it out for parsley.
For this recipe, I used canned whole green poblano chiles because I wasn’t sure if raw ones would cook along with the eggs. I think this was the right way to go because the chilis were soft and creamy.
One thing I’ll say with this is to be cautious with the salt you add. The canned chiles have salt, the cheese has salt, and you don’t want to overdo the salt. You can always add some when serving if needed.
How To Make This Cheese Fritatta
If you can mix together a few ingredients and push a couple of buttons on your Instant Pot, you can easily make this delicious cheese frittata recipe.
Follow the simple steps below for an Instant Pot Frittata that will turn out perfect every time:
- Beat eggs and combine with half and half, diced green chilis, salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you’re using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
What To Serve With An Instant Pot Frittata
This recipe makes a lovely little pie, which in my house serves 4 but you may need more if you have people with larger appetites. Because of this, here are a few things you can serve alongside it to make it stretch a little further:
- Air Fryer Asparagus
- Brussels Sprouts with Bacon
- Air Fryer Mushrooms
How Long Does It Last?
I love how delicate and airy eggs come out when cooked in the Instant Pot. They’re cooked with so much ease, it’s hard to justify not these Cheese Frittatas fresh every time. Rewarming them can cause the eggs to become rubbery and tough.
That being said, if you happen to have some extra Poblano Frittata left over, you can save it for later. For the best results, I would suggest storing it in an airtight container in your refrigerator and enjoying it within 2-3 days of preparing it.
More Frittata Recipes
- Broccoli Frittata with Ham and Peppers
- Asparagus Cheese Frittata
- Air Fried Herb and Cheese Frittata
Instant Pot Frittata | Poblano Cheese Frittata Recipe
Equipment
- Instant Pot
- 7 Inch Springform Pan
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 4 ( 4 ) Eggs
- ▢ 1 cup ( 242 g ) Half and Half
- ▢ 10 ounce ( 283.5 g ) Canned Diced Green Chiles
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cumin
- ▢ 1 cup ( 112 g ) Mexican Blend Shredded Cheese , divided
- ▢ 1/4 cup ( 4 g ) chopped cilantro
Instructions
- Beat eggs and combine with half and half, diced green chilis, salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you’re using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
Watch The Video
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
This low carb Poblano Cheese Instant Pot Frittata is as good for breakfast as it is for dinner. It’s a very popular way to make an easy keto frittata in your Instant Pot or pressure cooker!
Why This Will Be Your Go-To Frittata Recipe
- Fast. Ready in 30 minutes with the help of your Instant Pot.
- Easy. Mix together a few ingredients for a super simple pour and cook recipe!
- Vegetarian. A high protein , low carb vegetarian-friendly main course .
- Gluten Free. A naturally gluten-free dish that doesn’t require any special ingredients to be dietary-inclusive.
I decided to make a crustless egg frittata with half and half and cheese, and to keep it Mexican themed I added poblano peppers and cumin to it.
I must say, I love the texture of eggs cooked in the Instant Pot. The only issue is that they don’t look great, so they need a little browning for sure.
For this recipe, I broiled them with some cheese, and the sound of the cheese after I was done broiling—mmm, music to my ears.
Ingredients You’ll Need
- Eggs - Whisked until light and airy to prevent a flat Instant Pot frittata.
- Half and Half - For a perfectly creamy frittata.
- Canned Diced Green Chiles
- Kosher Salt
- Ground Cumin
- Mexican Blend Shredded Cheese - Makes this frittata recipe fantastically flavorful and melty.
- Chopped cilantro - Cilantro helps stay with the Mexican inspired flavor profile, but if you don’t care for it, you can swap it out for parsley.
For this recipe, I used canned whole green poblano chiles because I wasn’t sure if raw ones would cook along with the eggs. I think this was the right way to go because the chilis were soft and creamy.
One thing I’ll say with this is to be cautious with the salt you add. The canned chiles have salt, the cheese has salt, and you don’t want to overdo the salt. You can always add some when serving if needed.
How To Make This Cheese Fritatta
If you can mix together a few ingredients and push a couple of buttons on your Instant Pot, you can easily make this delicious cheese frittata recipe.
Follow the simple steps below for an Instant Pot Frittata that will turn out perfect every time:
- Beat eggs and combine with half and half, diced green chilis, salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you’re using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
What To Serve With An Instant Pot Frittata
This recipe makes a lovely little pie, which in my house serves 4 but you may need more if you have people with larger appetites. Because of this, here are a few things you can serve alongside it to make it stretch a little further:
- Air Fryer Asparagus
- Brussels Sprouts with Bacon
- Air Fryer Mushrooms
How Long Does It Last?
I love how delicate and airy eggs come out when cooked in the Instant Pot. They’re cooked with so much ease, it’s hard to justify not these Cheese Frittatas fresh every time. Rewarming them can cause the eggs to become rubbery and tough.
That being said, if you happen to have some extra Poblano Frittata left over, you can save it for later. For the best results, I would suggest storing it in an airtight container in your refrigerator and enjoying it within 2-3 days of preparing it.
More Frittata Recipes
- Broccoli Frittata with Ham and Peppers
- Asparagus Cheese Frittata
- Air Fried Herb and Cheese Frittata
Instant Pot Frittata | Poblano Cheese Frittata Recipe
Equipment
- Instant Pot
- 7 Inch Springform Pan
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 4 ( 4 ) Eggs
- ▢ 1 cup ( 242 g ) Half and Half
- ▢ 10 ounce ( 283.5 g ) Canned Diced Green Chiles
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cumin
- ▢ 1 cup ( 112 g ) Mexican Blend Shredded Cheese , divided
- ▢ 1/4 cup ( 4 g ) chopped cilantro
Instructions
- Beat eggs and combine with half and half, diced green chilis, salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you’re using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
Watch The Video
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Instant Pot Frittata | Poblano Cheese Frittata Recipe
Ingredients
- 4 Eggs
- 1 cup Half and Half
- 10 ounce Canned Diced Green Chiles
- 1/2-1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Cumin
- 1 cup Mexican Blend Shredded Cheese divided
- 1/4 cup chopped cilantro
Instructions
- Beat eggs and combine with half and half, diced green chilis, salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you’re using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
Instant Pot Frittata | Poblano Cheese Frittata Recipe https://twosleevers.com/poblano-cheese-frittata/
If you’re searching for the perfect dip for your next veggie tray, look no further than this easy Greek Yogurt Dip with Spinach for the perfect healthy combination of flavors.
What Is Borani?
To put it very simply, Borani Persian Yogurt Spinach Dip is a dip that is made from greek yogurt , spices, and flavorful vegetables.
This very simple but tasty Persian Yogurt Spinach Dip is called Borani (or Borhani). While you can make Borani with a variety of other ingredients such as eggplant (borani bademjan) or beetroot I made this one with Spinach, or Borani Esfanaj.
This is one of those recipes that is so simple that I wonder about posting it, but the fact is, it was delicious. And if something is both easy and delicious, it’s definitely one of my favorite things.
What Can You Eat With This Persian Yogurt Spinach Dip?
The list of things that would be great dipped in this Greek Yogurt Dip is nearly infinite. It has a delicious flavor that easily pairs well with almost any veggie, cracker , or bread .
Here are a few things I’ve tried in this tasty appetizer :
- Broccoli
- Baby Carrots
- Cauliflower
- Bell Peppers
- Low Carb Crackers
- Keto Bread
What Can You Mix With Plain Greek Yogurt?
If you’re looking for other delicious things you can mix with plain Greek yogurt to make healthy and tasty dips, check out two of my other dip recipes that are sure not to disappoint:
- Tzatziki - perfect for dipping veggies or drizzling over gyros
- Borani Beet Dip - a beautiful beet and yogurt dip that is both easy and delicious.
Check out my Cold Start Instant Pot Yogurt recipe and use your own homemade yogurt to make this delicious recipe!
How To Make Greek Yogurt Dip
I made this Yogurt Spinach Dip in my Instant Pot but this cooks so fast that there’s no reason you can’t do it stovetop or really, even in the microwave.
- Cook vegetables in a pressure cooker for 2 mins Low Pressure with a quick pressure release
- Mix with yogurt
- Chill and Serve
How Long Does Greek Yogurt Dip Last?
When I make this Greek Yogurt Dip with Spinach , it generally doesn’t last longer than an afternoon. However, your family might not like to snack quite as much as mine. If you have extra to save for later, this dip will last up to two weeks in the refrigerator.
If you choose to store it, make sure you cover it well and stir well before serving a second (or third) time.
Want More Tasty Appetizers?
- Slow Cooker Meatballs
- Pork Wontons
- Jalapeno Popper Dip
- Salmon Cream Cheese Dip
- Air Fryer Chicken Wings
If you love this Greek Yogurt Dip with Spinach as much as my family does, make sure you share it on Facebook and Pinterest so your friends can try it too.
Low Carb Borani Persian Yogurt Spinach Dip
Ingredients
- ▢ 10 ounces ( 283.5 g ) fresh spinach
- ▢ 1/2 cup ( 80 g ) onions, chopped
- ▢ 2 tablespoons ( 2 tablespoons ) Water
- ▢ 4 cloves ( 4 cloves ) Garlic
For Finishing
- ▢ 1 cup ( 200 g ) Full-Fat Greek Yogurt , or sub vegan yogurt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Black Pepper
Instructions
- Place spinach, garlic, onions, and water into your pressure cooker.
- Cook for 2 minutes at low pressure, and release pressure quickly.
- Using a set of tongs or a slotted spoon, remove all the vegetables, leaving behind as much of the liquid as possible.
- Smoosh the veggies with the back of your spoon to mix up and crush any big pieces.
- Mix in with yogurt and black pepper. Chill before serving.
- Variations: -Roast and grind together 1/2 teaspoon cumin and 1 teaspoon coriander seeds and add. -Add 1/8 teaspoon ground cinnamon - Add 2 tablespoons chopped dill - Add 1/4 cup chopped cilantro -Throw in 1/2 jalapeño during cooking, and be sure to crush it well afterwards.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
