How long does a frittata cook in the Instant Pot?
May 17, 2024 7:25 AM Subscribe
I'm seeing recipes that specify 12 minutes and ones that, to my mild disbelief, specify 30 minutes and 10 of natural release. Ye who have made this thing, if anyone here has, what'd you do? Overcooked eggs are not a nice thing.
That second timing is bananapants unless you're trying to create something you can turn on a lathe afterwards. Even 12 feels like overkill. I wouldn't be surprised if the eggs are fully cooked by the time the instant pot has hit the pressure seal and the rest of the time is getting veggies to soften and hoping you don't overcook the eggs too badly.
posted by range at 8:21 AM on May 17
posted by range at 8:21 AM on May 17
I mean, I cook raw chicken for 12m + NR. Boiled eggs are 5+5. Korean-style steamed eggs (and this is with a tight foil seal so it doesn't get wet, hopefully your frittata is the same) is 6 + NR. I'd stick closer to that.
I love frittata, but I don't think I'd want it steamed. I prefer the oven for this.
posted by Lyn Never at 8:35 AM on May 17 [3 favorites]
I love frittata, but I don't think I'd want it steamed. I prefer the oven for this.
posted by Lyn Never at 8:35 AM on May 17 [3 favorites]
I love the Instant Pot, but don't think this is a great thing to fix in the Instant Pot. I didn't find any frittata recipes from any of the folks I trust for Instant Pot recipes.
The actual Instant Pot site cooks for ONE MINUTE on low pressure! If this is the only way you can fix a frittata, I think I'd try the one minute version, or any version that has you sauteing all the other ingredients first to cook through and then just barely cooking the eggs...
posted by advicepig at 9:34 AM on May 17 [2 favorites]
The actual Instant Pot site cooks for ONE MINUTE on low pressure! If this is the only way you can fix a frittata, I think I'd try the one minute version, or any version that has you sauteing all the other ingredients first to cook through and then just barely cooking the eggs...
posted by advicepig at 9:34 AM on May 17 [2 favorites]
Response by poster: Hey folks, I get that it's not the ideal way to make a frittata but I live somewhere that is very hot from June to September and there's zero chance I will turn on the oven during the day and I'm trying to cook more. Thanks for the suggestions so far.
posted by less-of-course at 9:54 AM on May 17 [1 favorite]
posted by less-of-course at 9:54 AM on May 17 [1 favorite]
My guess is that 30 minute frittata recipes are AI slop. There is a ton of questionable instant pot content on the interwebs.
Consider getting an instant pot cookbook from your local library.
posted by rockindata at 11:07 AM on May 17 [1 favorite]
Consider getting an instant pot cookbook from your local library.
posted by rockindata at 11:07 AM on May 17 [1 favorite]
Best answer: It may depend on the amount of vegetables? I'm just guessing, but I looked up a kuku sabzi instant pot recipe that looks reliable, and it did 20 minutes on high and 10 minute natural release. Then I realized that when I make a cauliflower gratin, I bake it in the oven for about 30 minutes and it is light and slightly custardy inside. Finally, I remembered my grandmothers "egg-cake", which also had loads of stuff in it, and that took at least 30 minutes on the stovetop, but wasn't at all rubbery.
We are so used to egg-dishes being fast, but there are a lot of recipes out there that aren't fast at all.
I feel 30 minutes + natural release is a bit over the top, but I could definitely believe recipes with more than 10 minutes under pressure, if there is a lot of filling in the frittata.
posted by mumimor at 12:36 PM on May 17 [3 favorites]
We are so used to egg-dishes being fast, but there are a lot of recipes out there that aren't fast at all.
I feel 30 minutes + natural release is a bit over the top, but I could definitely believe recipes with more than 10 minutes under pressure, if there is a lot of filling in the frittata.
posted by mumimor at 12:36 PM on May 17 [3 favorites]
Not an answer to your question, but I make single layer "frittatas" on the stovetop to avoid the oven.
4-Layer Frittata with Goat Cheese
1. in a saute pan, completely cook the vegetables and add any already cooked diced/sliced potatoes, remove to a separate bowl
2. whisk and season 4 eggs
3. Heat the pan and add oil or butter or a mix of both
4. Sprinkle 1/4 of the vegetables to the pan, then pour over 1/4 of egg mixture, spread egg evenly if needed (the egg cooks like a crepe, try not to brown)
5. Heat gently with a lid until cooked through (it won't take long because the layer is so thin)
6. Spatula/slide the egg layer onto a plate, sprinkle with 3/4 - 1 oz goat cheese
7. Repeat for the remaining three layers, spatula-ing each layer onto the previous layer, finishing with goat cheese and fresh herbs
8. Cut the layered frittata into 4 wedges, serve hot or room temperature or cold from the fridge
posted by RoadScholar at 1:52 PM on May 17 [1 favorite]
4-Layer Frittata with Goat Cheese
1. in a saute pan, completely cook the vegetables and add any already cooked diced/sliced potatoes, remove to a separate bowl
2. whisk and season 4 eggs
3. Heat the pan and add oil or butter or a mix of both
4. Sprinkle 1/4 of the vegetables to the pan, then pour over 1/4 of egg mixture, spread egg evenly if needed (the egg cooks like a crepe, try not to brown)
5. Heat gently with a lid until cooked through (it won't take long because the layer is so thin)
6. Spatula/slide the egg layer onto a plate, sprinkle with 3/4 - 1 oz goat cheese
7. Repeat for the remaining three layers, spatula-ing each layer onto the previous layer, finishing with goat cheese and fresh herbs
8. Cut the layered frittata into 4 wedges, serve hot or room temperature or cold from the fridge
posted by RoadScholar at 1:52 PM on May 17 [1 favorite]
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posted by mhoye at 7:50 AM on May 17 [2 favorites]