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Instant Pot Shrimp and Artichoke Frittata

A soft, sliceable egg bake with sweet shrimp, artichoke hearts and Parmesan, steamed in a pan set above water in the pressure cooker, ready in about an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Breakfast
Cuisine: Italian
Calories: 197
Ingredients Method

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

Method
 

  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.