Instant Pot Bacon & Sweet Potato Frittata

Instant Pot Bacon & Sweet Potato Frittata

Look what makes a frittata different from an omelet.

A frittata is an Italian egg dish where the eggs are mixed with the ingredients and not folded in as a filling, like in an omelet.

Egg frittata is cooked slowly in a frying pan and then either flipped or finished under the broiler in the oven.

There are many different variations of frittata, which is popular as a breakfast or brunch dish because it’s quick and easy to make.

The dish makes a great low-carb or keto meal as well.

Using the Instant Pot to make a frittata is fast and easy.


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Instant Pot Bacon & Sweet Potato Frittata

1 cup shredded sweet potato

3 green onions, diced

5 slices smoked bacon, cooked, chopped

1/4 cup white sharp cheddar cheese, shredded, finely chopped

5 eggs

1/4 cup full fat milk

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 1/2 cups water, for Instant Pot

Mix eggs, milk, salt and pepper in a large bowl and set aside.


Kitchen Tips

For a fluffier Frittata, use heavy cream in place of full fat milk.

This Frittata Was Made The Same As The One Shown In This Articles Header Photo – Though This Frittata Is Fluffier As It Was Made With Heavy Cream – Not Full Fat Milk

Though milk can add moisture, structure and taste to cooked foods. Heavy cream (taken from milk) has some similarities to milk, but it can also act as a thickener or make the cooked item creamer.


Pre-heat inner Pot on Sauté, high.

Chop bacon and add to inner pot. Cook until bacon is just crisp. Remove from pot and set aside on a paper towel lined plate.

Cleaner inner pot of bacon grease.

Replace inner pot and and set to Sauté on high. Add 1 tablespoon of oil. When oil is hot add onion and sauté until fragrant.

Next add shredded sweet potato and sauté 2-3 minutes more, being careful not to let the shreds become to soft.

Remove sautéed vegetables and add to egg mixture. Add cooked chopped bacon and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/4 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan. cover pan with aluminum foil.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Remove lid and then protecting your hands, left trivet carefully from inner pot.

Remove pan to cooling rack and remove foil. Cool 5 minutes before serving.


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