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Instant Pot Swordfish and Sweet Potato Frittata

A pressure-cooked frittata layered with seared swordfish and diced sweet potato, made in an Instant Pot for even, steam-set eggs without the dry edges an oven often leaves behind.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Servings: 4
Calories: 295
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon kosher salt plus more for the fish
  • 1/4 teaspoon black pepper
  • 8 ounces swordfish steak cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 small sweet potato peeled and diced into 1/4-inch cubes (about 1 cup)
  • 1/2 small red onion finely diced
  • 1/2 cup shredded Gruyere or sharp cheddar
  • 2 tablespoons chopped fresh chives

Method
 

  1. Season the swordfish cubes lightly with salt. Heat the olive oil in a skillet over medium-high heat and sear the fish for about 90 seconds total, just until the outside turns opaque. Set aside.
  2. In the same skillet, sauté the diced sweet potato and red onion for 4 to 5 minutes, until the onion softens and the sweet potato starts to color at the edges. Let cool slightly.
  3. In a large bowl, whisk the eggs, milk, salt, and pepper until fully combined.
  4. Grease a 7-inch round pan that fits inside your Instant Pot. Spread the sweet potato and onion mixture evenly in the bottom, then scatter the seared swordfish over the top.
  5. Pour the egg mixture over the fish and vegetables, then sprinkle the cheese on top.
  6. Cover the pan tightly with foil. Pour 1 cup of water into the Instant Pot and set a trivet inside, then lower the pan onto the trivet.
  7. Lock the lid, set the valve to sealing, and cook on high pressure for 18 minutes.
  8. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
  9. Remove the pan, uncover, and check that the center is set by inserting a knife; it should come out clean.
  10. Let it rest for 5 minutes, top with fresh chives, and slice into wedges.