This low carb Poblano Cheese Frittata is as good for breakfast as it is for dinner. It’s a very popular way to make an easy keto frittata in your Instant Pot or pressure cooker!
Poblano Cheese Frittata | Keto Pressure Cooker Recipe
The lower carb eating I’ve been doing has been working for me to slowly shed the weight. So while I’m cooking Tres Leches Croissant Bread Pudding and Arroz con Piña Colada for the cookbook, I needed to make myself something to eat.
I decided to make a crustless egg frittata with half and half and cheese, and to keep it Mexican themed I added poblano peppers and cumin to it.
I must say, I love the texture of eggs cooked in the Instant Pot. The only issue is that they don’t look great, so they need a little browning for sure.
For this recipe I broiled them with some cheese, and the sound of the cheese after I was done broiling—mmm, music to my ears.
This recipe makes a lovely little pie, which in my house serves 4 but you may need more if you have people with larger appetites. I’d suggest serving it with a salad on the side.
Looking for more delightful frittata recipes to cook up? Check out my Air Fried Herb and Cheese Frittata. This delicious and keto frittata is easy to make in your air fryer.
Another great frittata recipe is my Broccoli Ham & Pepper Frittata. It makes a fabulous breakfast or brunch and is a great one pot meal!
And if you’re looking for a quick breakfast option, try some ever-so-popular Chaffles! Sounds weird, but tastes delicious! They’re the easiest, quickest, and most delicious keto or low carb waffle you will ever make!
For this recipe, I used canned whole green poblano chiles because I wasn’t sure if raw ones would cook along with the eggs. I think this was the right way to go because the chilis were soft and creamy.
One thing I’ll say with this is be cautious with the salt you add. The canned chiles have salt, the cheese has salt, and you don’t want to overdo the salt. You can always add some at the table.
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Ingredients
- 4 (4 ) Eggs
- 1 cup (242 g) Half and Half
- 10 ounce (283.5 g) Canned Diced Green Chiles
- 1/2-1 teaspoon (0.5 teaspoon) Salt
- 1/2 teaspoon (0.5 teaspoon) Ground Cumin
- 1 cup (112 g) Mexican Blend Shredded Cheese, divided
- 1/4 cup (4 g) chopped cilantro
Instructions
- Beat eggs and combine with half and half, diced green chilis, salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you’re using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
Marian Rezelman
This turned out (finally) wonderfully. I used a 6” silicone pan and followed directions exactly. After 20min of pressure and 10 min NPR it was only cooked at the edge, but was outlying still raw. Back for another 20 min and 10 NPR, and that did the trick. I used my CrispLid at 400F for 3 min to melt and brown the cheese on top. Perfection! The directions only warn that a glass pan will take more time — it might be good to add the same advice for silicone. I had no idea to expect that.
Marian Rezelman
No idea why this says it was “outlying” raw. Probably iPad magic
Tami
Loved this recipe. What I did differently… Added 1/4 teas red pepper flakes instead of cumin which I’m not fond of. In place of Half and Half, I added half a cup ricotta and half a cup heavy cream. I also added about a cup of little potatoes, sliced and cooked for 3 minutes in the microwave. I know it’s a lot of changes, but I couldn’t have done it without your recipe. Thank you.
DeDe
How much time would you add if you use a glass pan? I am having trouble finding any kind of 6 inch pan, I used a metal bowl but it was narrower at the bottom and it was kind of runny. Very good but I was concerned it might be under cooked.
URVASHI PITRE
I would add a good 8-10 minutes I think
DeDe
Thank you, will give it a try for breakfast tomorrow
Bitan
Hi I want to make this – can I avoid the half and half? Thanks!
URVASHI PITRE
You could sub coconut milk for it
Bitan
Thanks! Can you do this with just egg whites or you would need more eggs to make up for the volume, then?
URVASHI PITRE
I don’t know actually
Valérie
Dumb question but are canned green chili spicy?
URVASHI PITRE
No they aren’t. They’re very mild Chilis
Tia
I made this in the oven this morning and I added some chorizo for a nice Mexican kick! I already had the oven heating for my kids’ muffins so it was just easier!
Delicious idea!!!
URVASHI PITRE
I love that idea!
Julia
Thank you for this recipe! I was excited to make it, and then realized I didn’t have a pan small enough to fit inside my Instant Pot. Also, I couldn’t find enough peppers. I ended up doubling the recipe, adding one can of chicken, and splitting the mixture into muffin tins to bake in the oven. They turned out great! If you add canned chicken, I would omit the added salt, as it’s rather salty. Edits:
2. Grease 2 muffin tins and pour in the mixture to 3/4 full.
3. Bake at 350° for 20 minutes.
4. Scatter remaining cup of cheese on top of the frittatas, turn the oven to Broil and return for 5 mins
URVASHI PITRE
Love it!
Amy
Mine came out looking great then deflated and watery. Flavor is amazing. Sughestions
URVASHI PITRE
Had you covered it with a lid or foil? Mine do get a little water despite that sometimes but it doesn’t typically affect the flavor it appears to be surface water. Sometimes of you add different/too many veggies they too can add a lot of water to the final dish
Christa
Your other frittata recipe says to grease the pan generously but this one doesn’t – should it?
URVASHI PITRE
Oops I need to add that! Definitely grease well