Have you seen the blog’s new look? Well, you are looking at it but have you noticed that it’s different? I’ve spent the last couple of weeks moving it to a different platform. The first recipe I published on it was the Instant Pot Chicken Stew with Dumplings and today it’s this Instant Pot Chorizo Frittata.JUMP TO RECIPE
I posted photos of both the Instant Pot Chicken Stew with Dumplings and the Instant Pot Chorizo Frittata in my Pressure Cooking UK with Feisty Tapas group and both were very popular! We even had a vote to see which one I should post first.
This a really easy recipe and so tasty! Perfect for a savoury breakfast. Or for brunch or lunch with a nice salad. Fabulous for a delicious work lunch too, whether al fresco or al desko. For a picnic too!
Of course, also perfect for Tapas, have you seen my guide to Tapas here?
Note about the Instant Pot Chorizo Frittata
As with all of my recipes, make sure your Instant Pot is well loved because I like to push the limits of how much liquid to add. For that, follow the Give your Instant Pot some Love document in the Instant Pot UK Beginners’ Guide which you can download from HERE.
Fancy trying my Instant Pot Chorizo Frittata? Here’s the recipe. Don’t forget, your Instant Pot is all about convenience so make sure you put your feet up or while it’s pressure cooking. Not while you’re browning the top though, you need to stay close for that.
Instant Pot Chorizo Fritatta
- 100 g mature cheddar cheese or cheese of your choice grated (divided in two as you’ll use it at different stages)
- 100 g onion finely chopped
- 90 g carrot grated or finely chopped
- 6 large eggs beaten with salt and black pepper
- 175-200 g potato (medium potato) very thinly sliced (as thin as you can by hand or, if you’re brave enough to have one, use a mandolin)
- 60 g chorizo sausage
- Mix the beaten seasoned eggs, chopped onions and carrot and pour about half of it into an 18 cm cake pan (my springform moulds leaked so don’t try those, use a solid cake tin).
- Place approx. half of the sliced potatoes in the egg mix.
- Pour the rest of the egg mix.
- Place the rest of the potato on top. Let it sink into the mix or help it along.
- Then evenly distribute the chorizo and half of the cheese, sinking it a bit with a spatula.
- Pour 250 ml cold water from the tap into the inner pot.
- Place the trivet.
- Put the cake tin on top of the trivet.
- Lock the lid in, steam release handle pointing to Sealing. Press the ‘Manual’ or ‘Pressure Cook’ button and use the – and + button to programme 25 minutes. At the end of the pressure cooking time, let it do a Natural Pressure Release (NPR*). You can let out the rest of the steam trapped inside (if any) after 10 minutes if you’re in a hurry (perform a Quick Pressure Release, QPR*, for this). It’s ok if you leave it on Keep Warm for a bit. *See terminology below.
- Drain any liquid. Distribute the rest of the cheese evenly over the top and grill or air fry for 3-5 minutes, keeping an eye so that it doesn’t burn.
Quick Pressure Release (QPR) means venting the steam as soon as the pressure cooking process finishes. You do this by turning the steam release handle from Sealing to Venting and waiting for the float valve to pop back down. QPR is handy for delicate foods such as vegetables or fish that you don’t want to overcook. Never QPR porridge!
Natural Pressure Release (NPR) means letting the float valve pop back down of its own accord (naturally, no pun intended). So basically with NPR you don’t need to do anything at the end and can keep your feet up. If the NPR takes over 15 minutes and you are keen to eat, you can release the rest of the steam, if any, by performing a QPR (see above). Bear in mind that the food keeps cooking during the NPR. NPR is useful for meat as a QPR can toughen meat. NPR is also essential for soup. As you can see in this recipe, sometimes I talk about doing an NPR followed by a QPR.
PS-Have you noticed the hole in the photos, I *may* have tried a little bit before taking a photo!