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- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 to 6 grape tomatoes (thinly sliced crosswise)
- Optional: sliced green onion (for garnish)
- Optional: sour cream (for garnish)
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Instructions:
Gather the ingredients.
Grease a 7-inch baking pan with cooking spray and line the bottom with a circle of parchment paper. Alternatively, if you don’t have parchment paper, grease the pan generously.
Choose the sauté button on the Instant Pot and add the olive oil. When the display reads “hot,” add the diced bacon. Cook the diced chicken for about 4 minutes and then add the onion and bell pepper to the pot; cook for 1 to 2 minutes longer.
Remove the chicken and vegetables to a plate and set aside. Wipe out the inner pot and add 1 cup of water.
In a mixing bowl, whisk the eggs until they are well blended.
Add the spinach, cheese, salt, and pepper to the eggs along with the sautéed chicken, onion, and bell pepper. Stir to blend thoroughly.
Pour the egg mixture into the prepared baking dish and arrange the sliced tomatoes over the top.
Place the baking dish on the trivet and lower it into the Instant Pot.
Secure the lid and make sure the pressure release valve is in the sealing position (this is automatic on some models). Choose the pressure cook or manual button, high pressure, and set the timer for 12 minutes. When the time is up, let the pressure come down naturally for 10 minutes, and then turn the valve to the venting position to release the remaining pressure. Remove the lid.
Grasp the handles of the trivet and lift the frittata out of the Instant Pot. The top of the frittata will look wet, but it will dry quickly. Let it stand for about 5 minutes before serving.
Leave the frittata in the pan or carefully transfer it to a plate.
Slice the frittata into wedges and serve it with a garnish of sliced green onions and sour cream, if desired.