Instant pot quiche is your new favorite way to cook eggs! You’ll fall in love with this simple way of cooking.
Have you jumped on the electric pressure cooker train yet? This trend is suddenly all the rage again, and I have fully embraced it!
A few friends and I all bought our Instant Pot pressure cookers at the same time, and we’ve spent many hours exchanging our experiences. One of my friends is even taking it on the road as she and her family travel the country in their RV.
We’ve made everything from beans to beets to BBQ chicken, but I wanted to experiment a little more.
I had seen some ways to cook eggs in a pressure cooker, but since I don’t eat hard-boiled eggs I was most excited about the possibility of a quiche.
I love quiche because there’s so many ways to make it different with add-ins (this pizza quiche recipe of mine is a favorite), so Instant Pot Quiche was a great idea for my next recipe.
instant pot quiche
You’ll see that this isn’t a traditional quiche because there is no crust, so it’s more like a frittata.
I kept the ingredients simple with just cheddar cheese and chives, but feel free to add meat or chopped cooked veggies, if you like. Quiches and frittatas are great “refrigerator velcro;” you can add bits of any leftover roasted veggies, lone slices of ham or bacon, and any mixture of cheese that you happen to have on hand.
Try adding some of the same flavors as in my Butternut Cheddar Frittata, for example.
what pan is used to make instant pot quiche?
Unlike making beans or soup, you can’t cook Instant Pot Quiche directly in your pressure cooker pot. You’ll need to cook it in a pan that you place inside the pot.
I used a small cake pan with a removable bottom instead of a ramekin or pie plate. This makes it easy to remove the quiche from the pan for slicing and serving.
Plus, it was just the right size for fitting into my pot! Make sure you choose the correct size for your pressure cooker. A 6- or 7-inch pan is perfect for mine.
You’ll also need a trivet for the pan to sit on, and a way to pull the pan out of the pressure cooker. Most pressure cookers come with trivet inserts, although they’re also easy to find on Amazon.
You can make a sling out of foil, or, because you need to wrap the bottom of the pan in foil anyway, make that piece bigger and use the overhang corners to pull the pan out.
how to make instant pot quiche
If you can whisk ingredients together, you can make Instant Pot Quiche!
Start by placing your trivet in the bottom of your pressure cooker and pouring in a cup of water.
If you’re cooking your Instant Pot Quiche in a pan with a removable bottom, like I did, you’ll need to tightly wrap the bottom and sides of the pan with aluminum foil. If you are using a pie plate or large ramekin you can skip this step, but make sure to make a foil sling so you can remove the pan from the pressure cooker later.
From there, whisk together the eggs, milk, and any seasonings or herbs you want to add. Pour this mixture over any cheese or other mix-ins you like in the prepared pan, and then place the pan on the trivet in the pressure cooker.
Close it up, set it to cook for 30 minutes on high pressure, and wait!
Once the Instant Pot Quiche is done cooking, wait 10 minutes before releasing the pressure and removing the pan from the cooker.
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pressure cooker breakfast
Working with an electric pressure cooker can seem daunting, but it’s actually quite easy. And because it’s hands off, you’re free to cook up some bacon, slice fruit, or even bake some Cherry Walnut Scones while your pressure cooker breakfast cooks.
Or just sit and sip your coffee while you wait. I know sometimes that’s all I can manage.
This Instant Pot Quiche is also good the next day, so you could make it at night, store it in the fridge, and have breakfast ready in the morning. What’s easier than that?
- 1 cup water
- 6 large eggs
- 1/2 cup milk
- 2 tablespoons chopped chives
- 1/4 teaspoon salt
- Pinch of ground black pepper
- 1 cup shredded cheddar cheese
- Place a metal trivet or round cake cooling rack in the bottom of the pressure cooker pot. Pour in water.
- Tightly wrap a 6- or 7-inch cake pan with removable bottom with aluminum foil. Let excess hang over the top, or create a sling from more foil, to remove pan later. Coat inside of pan with nonstick spray.
- Whisk together eggs, milk, chives, salt, and pepper.
- Put the cheese into cake pan, then pour the egg mixture over the top. If needed, stir a little to make sure the ingredients are evenly dispersed.
- Place the pan on the trivet inside the pressure cooker. Lock the lid in place. Select High Pressure, then 30 minutes, making sure the valve in the lid is closed.
- When the pressure cooker beeps, wait 10 minutes, then turn the lid valve for a quick pressure release. Carefully open the lid, remove the pan, and let cool slightly before setting on a can or jar to lift the bottom up out of the pan.
- Slice and serve, or cool completely and reheat individual slices in the microwave.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 238Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 309mgSodium: 442mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 17g