Pressure Cooker Frittata Provencal Recipe

Name: Pressure Cooker Frittata Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium Yukon Gold potato, peeled and sliced; 1 small onion, thinly sliced; 1/2 teaspoon smoked paprika; 12 large eggs; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 1 teaspoon hot pepper sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 log (4 ounces) crumbled fresh goat cheese, divided; 1/2 cup chopped sun-dried tomatoes (not packed in oil)

Servings: persons

1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1/2 teaspoon smoked paprika
12 large eggs
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 log (4 ounces) crumbled fresh goat cheese, divided
1/2 cup chopped sun-dried tomatoes (not packed in oil)

1
Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat and heat oil. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer potato mixture to a greased 1-1/2-qt. souffle or baking dish. Wipe pressure cooker clean.
2
In a large bowl, whisk next 5 ingredients; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Cover baking dish with foil. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve.
3
Adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium Yukon Gold potato, peeled and sliced, 1 small onion, thinly sliced, 1/2 teaspoon smoked paprika, and more.

Yes, Pressure Cooker Frittata Provencal falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Frittata Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions