100gmature cheddar cheese or cheese of your choicegrated (divided in two as you'll use it at different stages)
90gcarrotgrated or finely chopped
6large eggs beaten with salt and black pepper
175-200gpotato (medium potato)very thinly sliced (as thin as you can by hand or, if you're brave enough to have one, use a mandolin)
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.
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.
Potatoes can behave differently (and thickness will be a factor) so check with a fork that they're done before getting the frittata under the grill or in the air fryer.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.*Terminology 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.