Delicious Instant Pot Chorizo Frittata, effortlessly pressure cooked for you. Zero chance of burning if you forget it and basically a quick and easy recipe that is delicious.
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📖 Recipe
Instant Pot Chorizo Frittata
Equipment
- 1 Pressure Cooker like an electric Instant Pot or Ninja Foodi or stove-top pressure cooker
- 1 cake tin to fit your pressure cooker, it needs to be 2 cm smaller in diameter than your pressure cooker
Ingredients
- 6 large eggs beaten with salt and black pepper
- 100 g onion finely chopped
- 90 g carrot grated or finely chopped
- 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 sliced twice lengthways then sliced (think ½ cm slices), use the chorizo that is sausage shaped if you can
- 100 g mature cheddar cheese or cheese of your choice grated (divided in two as you'll use it at different stages)
Instructions
- Mix the beaten seasoned eggs, chopped onions and carrot and pour about half of it into a greased 18 cm cake pan (my springform moulds leaked so don't try those, use a solid cake tin). I brush olive oil all over the inside of the cake pan to grease it.
- Place approx. half of the sliced potatoes in 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 Sealed. Pressure Cook on high pressure for 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 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. The air fryer lid or a standalone air fryer will both do a great job
Notes
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.
Tried this recipe? Post it on our Facebook Page or my Pressure Cooking UK with Feisty Tapas Facebook group. Or, of course, on Instagram.
Ideas to serve this Chorizo Frittata
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 our guide to Tapas here?
What cake pan do I use?
All you need is a cake pan that is at least 2 cm smaller in diameter than the inside of your cooker (or inner pot).
The 2 centimetre clearance is because you need space to allow for the steam to circulate safely.
In the case of most Instant Pots or electric pressure cookers that are 5.7 litres / 6 litres or 6 quarts in capacity, you can use a 17-18 cm cake pan.
If your cooker is over 7.5 / 8 litres / 8 quarts, you can use a 20 cm cake pan which you probably already have in your cupboards.
Some cake pans do have a large rim around them though so be wary of that.
Both the long-handled trivet and the cake pan used for this frittata belong to the Instant Pot Steamer Set which I don't think is sold anymore.
Instant Pot Maintenance
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.
And I have a post and videos to help you do Instant Pot Maintenance.
Don't forget, your Instant Pot is all about convenience so make sure you put your feet up or while it's pressure cooking.
Other recipe ideas to use up eggs
Step-by-Step Photos
Step 1.
Mix the beaten seasoned eggs, chopped onions and carrot and pour about half of it into a greased 18 cm cake pan (my springform moulds leaked so don't try those, use a solid cake tin).
Step 2.
Place approx. half of the sliced potatoes in the egg mix.
Step 3.
Pour the rest of the egg mix.
Step 4.
Place the rest of the potato on top. Let it sink into the mix or help it along.
Step 5.
Then evenly distribute the chorizo and half of the cheese, sinking it a bit with a spatula.
Step 6.
Pour 250 ml cold water from the tap into the inner pot.
Step 7.
Place the trivet.
Step 8.
Put the cake tin on top of the trivet.
Step 9.
Pressure cook
Step 10.
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.
Enjoy
PS-Have you noticed the hole in the photos, I *may* have tried a little bit before taking a photo!
Maria
Chris says
This is delicious! So quick and easy too!
Mary says
The whole family loved it. Thanks!
Dahn says
The frittata looks fabulous and so does the new look!
Maria says
Thank you Dahn!
Jan says
Simple to make delicious to eat. Thank you!
Rachel says
Can you make this with celeriac instead of potato? I’m doing low carb. Thank you Maria
Maria says
I've not tried it Rachel, sorry