OMELETTE IN INSTANT POT RECIPES

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PRESSURE COOKER DENVER OMELET FRITTATA RECIPE: HOW TO MAKE IT



Pressure Cooker Denver Omelet Frittata Recipe: How to Make It image

Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the pressure cooker. Here's the perfect brunch dish to serve company after church or another early outing. —Connie Eaton, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1 cup water
12 large eggs
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sliced deli ham, chopped
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. , Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.

Nutrition Facts : Calories 320 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 407mg cholesterol, SodiumContent 822mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 25g protein.

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Save hours at the stove by pressure cooking the sauce and then simply adding in the pasta at the end. The Instant Pot® comes up to pressure more quickly the second time around, so the second step takes no time at all.

Provided by Weldon Owen

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 17

5 oz bacon (diced, 150 g)
3 tbsp unsalted butter
1 yellow onion (chopped)
1 carrot (peeled and finely chopped)
1 rib celery (finely chopped)
2 garlic cloves (minced)
3/4 lb ground beef (340 g)
3/4 lb ground pork (340 g)
1 tbsp chopped fresh sage
1/3 cup red wine (75 ml)
1 tbsp tomato paste
1 can crushed tomatoes (28 oz/800 g)
Kosher salt and freshly ground black pepper
1 lb dried pasta (450 g, such as penne)
1 cup Water (240 ml)
1 cup grated parmesan cheese (plus more for serving, 115 g)
Whole or chopped fresh sage or flat-leaf parsley leaves (for serving)

Steps:

  • Select Sauté on the Instant Pot® and add the bacon. Cook until the bacon is crispy and almost all the fat has rendered, about 5 minutes. Add the butter, onion, carrot, and celery and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beef, pork, and sage and cook, breaking up the meat with a wooden spoon, for 5 minutes. Add the wine and cook until combined. Add the tomato paste, tomatoes, 3 teaspoons salt, and 3 teaspoons pepper and stir to combine. Press the Cancel button to reset the program.
  • Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 8 minutes at high pressure. Turn the valve to Venting to quick-release the steam. Carefully remove the lid. Taste the sauce and adjust the seasoning as needed. Press the Cancel button to reset the program.
  • Add the pasta and water. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 6 minutes at high pressure. Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and stir in the 1 cup (115 g) cheese. Taste and adjust the seasoning as needed.
  • Serve in individual bowls topped with cheese and fresh herbs.

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