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Photo of a slice of chard and sweet potato frittata held up int the air with an Instant Pot Duo Evo Plus in the background

Instant Pot Chard and Sweet Potato Frittata

Maria Bravo
A delicious Chard and Sweet Potato Frittata pressure cooked in the Instant Pot while you have your feet up
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Main Course
Cuisine British
Servings 2 people, depends if you have it as a starter or as a main with a nice salad
Calories 295 kcal

Equipment

  • 1 Instant Pot or pressure cooker
  • 1 cake pan to fit inside your pressure cooker with a 2 cm clearance all around it, ie it must be 2 cm smaller in diameter than the diameter of your pressure cooker

Ingredients
  

  • 6 large eggs
  • ½ teaspoon paprika
  • 1 large handful chopped rainbow chard or whatever chard you've got
  • 50 g sweet potatoes, very thinly sliced use a peeler rather than a knife, to get them as thin as possible, if you don't want to do that, increase the cooking time to about 25 minutes
  • 40 g cheddar grated, I tend to use mature cheddar

Instructions
 

  • Beat the 6 eggs with the sea salt and paprika. Stir in the chard until well mixed. Stir in the sweet potatoes and half of the cheese (use only half if you're going to brown it after, otherwise use all the cheese).
  • Pour into the Instant Pot cake pan, grease the pan first by brushing a bit of extra virgin olive oil all over the inside.
  • 250 ml cold water in the inner pot. Trivet in place. Cake pan on trivet.
  • Lid on. Steam release pointing to sealing if you don’t have a self-sealing lid (and if you don’t, check out the Instant Pots with self-sealing lids, so handy!).
  • Pressure cook 20 minutes, high pressure.
  • I did a natural pressure release as I was busy but it would have been okay to do a pressure release after about 5 minutes on Keep Warm. You can quickly transfer it to the grill or air fryer (205ºC or maximum temperature for 4 minutes should do it) with the rest of the cheese to brown the top if you want

Notes

Only got normal potatoes? It will work too but you could always try my Instant Pot Chorizo Frittata.
*Terminology
Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 

Nutrition

Calories: 295kcalCarbohydrates: 7gProtein: 22gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 511mgSodium: 364mgPotassium: 341mgFiber: 1gSugar: 2gVitamin A: 5416IUVitamin C: 7mgCalcium: 231mgIron: 3mg
Keyword chard, eggs, frittata, Instant Pot, picnic food, sweet potatoes
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