Instant Pot Shrimp and Artichoke Frittata

Pink curls of shrimp and pale green artichoke quarters sit in a custard the color of butter, and the top carries the faint sheen of something that set quietly under steam. A fork pressed into the center holds for a second, then yields in one clean wedge. Instant Pot shrimp and artichoke frittata gets there without an oven: a pan of eggs rides above a cup of water, and about an hour after the first whisk, six wedges are ready to slice.

The texture is closer to a soft, sliceable custard than to a skillet frittata, with a pale top and no crust. Sweet shrimp, tangy artichoke and salty Parmesan carry the flavor, and lemon zest keeps the richness in check.

Why Steam Makes a Soft, Even Custard

The pan never touches the bottom of the pot. A trivet lifts it above a cup of water, and the steam that fills the sealed pot cooks the eggs from every side at once, so the custard sets evenly without a browned edge or a dry rim. Foil crimped over the pan keeps condensation from dripping onto the surface and leaving dimples or puddles.

The same steam that keeps the eggs tender also adds water to everything inside the pan. Shrimp and artichokes that go in wet release that water into the custard, which is why the add-ins are patted dry and pressed in a towel first.

Ingredients

For the Frittata

• 8 large eggs
• 1/2 cup (120 ml) half-and-half or whole milk
• 6 oz (170 g) raw medium shrimp, peeled and deveined, patted dry and cut into 1/2-inch (1 cm) pieces (about 3/4 cup)
• 3/4 cup (about 5 oz or 140 g) quartered artichoke hearts packed in water, drained and chopped
• 1/3 cup (25 g) finely grated Parmesan
• 1/4 cup (25 g) thinly sliced scallions
• 2 tablespoons chopped fresh parsley
• 1 small lemon, zested (about 1 teaspoon), then cut into wedges for serving
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter (14 g), for the pan

For the Pot

• 1 cup (240 ml) water

Eggs, shellfish and dairy are all in this recipe. For a dairy-free version, use unsweetened plain oat milk and leave out the Parmesan, adding another pinch of salt. Thawed frozen artichoke hearts work in place of jarred ones, as long as they are squeezed dry. You also need a 7-inch (18 cm) heat-safe round pan or baking dish that is about 3 inches (7.5 cm) deep, a trivet, and a 6-quart or larger pressure cooker.

Instructions

1. Prepare the pan and sling. Butter the inside of the pan thoroughly, including the corners. Fold a 20-inch (50 cm) sheet of foil into a strip about 3 inches (7.5 cm) wide to use as a lifting sling.
2. Dry the add-ins. Pat the shrimp dry with a towel and cut them into 1/2-inch (1 cm) pieces. Press the artichoke hearts in a towel until the cloth stops picking up liquid, then chop them. Dry add-ins keep the custard from turning watery.
3. Whisk the eggs. In a large bowl, whisk the eggs, half-and-half, salt, pepper, garlic powder and lemon zest for about 1 minute, until the mixture is pale yellow and no streaks of white remain.
4. Stir in the add-ins. Fold in the shrimp, artichokes, Parmesan, scallions and parsley. Pour the mixture into the pan and tap it on the counter twice to settle the pieces.
5. Cover the pan. Cover the pan tightly with foil and crimp it around the rim so no steam or drips can get in.
6. Set up the pot. Pour the water into the inner pot and set the trivet inside. Lay the foil sling across the trivet, center the pan on it, and tuck the sling ends down over the pan.
7. Pressure cook. Close the lid with the valve set to sealing. Cook on High Pressure for 20 minutes, counted from the moment the pot reaches pressure, which takes about 10 minutes.
8. Release the pressure. Let the pressure release naturally for 10 minutes, then switch the valve to venting to release the rest. Open the lid away from your face.
9. Check the center. Lift the pan out with the sling and peel back the foil away from you. The frittata is done when the center barely jiggles, the shrimp look opaque and pink, and a thermometer in the center reads 160°F (71°C).
10. Rest and slice. Blot any moisture from the top with a paper towel and rest the pan for 5 minutes. Run a knife around the edge, then slice the frittata in the pan or flip it onto a plate and cut it into 6 wedges.

Instant Pot Shrimp and Artichoke Frittata: How Long Does It Take?

Instant Pot shrimp and artichoke frittata takes about 1 hour from start to table: 15 minutes of prep, then roughly 10 minutes for the pot to reach pressure, 20 minutes at High Pressure, a 10-minute natural release and a 5-minute rest. Hands-on work is under 20 minutes.

Reading the Pan: How to Tell It Is Done

A finished frittata looks settled rather than glossy. The surface is matte and slightly puffed, the edges pull faintly away from the pan, and the center shivers as a single mass rather than rippling like liquid. The shrimp turn from gray and translucent to opaque pink. A thermometer reading of 160°F (71°C) confirms what the eye suggests.

If the center still ripples when the pan is nudged, re-cover it with foil, return it to the pot and cook on High Pressure for 5 more minutes with a 5-minute natural release.

Common Mistakes and Their Fixes

• Watery frittata. The add-ins were wet or the foil was loose. Pat the shrimp dry, press the artichokes in a towel, and crimp the foil all the way around.
• Rubbery texture. The eggs cooked too long or came off the pressure too fast. Stay with 20 minutes and the full 10-minute natural release.
• Frittata sticks to the pan. The pan was not buttered into the corners. Butter it generously and run a knife around the edge before flipping.
• Tilted or sunken pan. The pan sat unevenly on the trivet. Center it on the sling and check that the trivet sits flat.
• Pale top. Steam does not brown food. Slide the frittata under the broiler for 2 minutes if color matters, using an oven-safe metal pan.
• Flat flavor. Shrimp and artichokes are mild and the custard mutes them. Finish each slice with a squeeze of lemon and a pinch of flaky salt.

Swaps and Serving

Crab meat, pressed dry, can replace the shrimp, and chopped spinach, squeezed hard in a towel, can replace half of the artichokes. Dill suits the shrimp as well as parsley does. Serve wedges warm with a lemon wedge and a green salad, or let them cool and pack them into lunch boxes.

Storing and Reheating

Remove the pan from the pot as soon as the frittata is done, and do not leave the frittata sitting in the warm pot. Cool the slices, then refrigerate them within 2 hours in an airtight container and eat them within 3 days. Reheat a slice in the microwave for 30 to 45 seconds, or in a 325°F (165°C) oven for 10 minutes, until steaming hot throughout to 165°F (74°C).

Nutrition (Estimate)

Nutrition values are estimates per serving and vary with quantities and brands.

Values are per wedge, or one sixth of the frittata.

Frequently Asked Questions

Can frozen shrimp be used?

Yes. Thaw the shrimp in the refrigerator or under cold running water, then pat them completely dry before cutting. Frozen shrimp that goes in wet makes the custard watery.

Does the pan need to be 7 inches?

A 7-inch round pan about 3 inches deep fits a 6-quart pot with room for steam to circulate. A wider, shallower dish cooks faster, so check it earlier.

Is the foil sling necessary?

It is the safest way to lift a hot pan out of a deep pot. A trivet with handles does the same job.

The Quiet Work of Steam

Most of what this frittata asks for happens while the lid is closed and nothing is visible: steam moving, eggs setting, shrimp turning pink under foil. The cook’s part is in the small preparations, drying the add-ins, crimping the foil and letting the pressure fall on its own. Keep the foil tight, the shrimp and artichokes dry, and the release patient, and the pot handles the rest.