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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!
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.
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
This low carb Poblano Cheese Frittata is as good for breakfast as it is for dinner. It's a great way to make an easy frittata in your Instant Pot.
- 4 eggs
- 1 cup half and half
- 10 ounce Canned Diced Green Chilis
- 1/2-1 teaspoon Salt
- 1/2 teaspoon Ground Cumin
- 1 cup Mexican Blend Shredded Cheese divided
- 1/4 cup chopped cilantro
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.
Be sure to check out the video above to see how easy it is to make this frittata!
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Tami says
March 8, 2018 at 1:15 amLoved 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 says
February 11, 2018 at 6:14 pmHow 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 says
February 11, 2018 at 6:38 pmI would add a good 8-10 minutes I think
DeDe says
February 11, 2018 at 6:40 pmThank you, will give it a try for breakfast tomorrow
Bitan says
February 7, 2018 at 12:35 pmHi I want to make this – can I avoid the half and half? Thanks!
URVASHI PITRE says
February 7, 2018 at 12:42 pmYou could sub coconut milk for it
Bitan says
February 7, 2018 at 2:45 pmThanks! Can you do this with just egg whites or you would need more eggs to make up for the volume, then?
URVASHI PITRE says
February 7, 2018 at 6:39 pmI don’t know actually
Valérie says
January 25, 2018 at 8:32 amDumb question but are canned green chili spicy?
URVASHI PITRE says
January 25, 2018 at 9:06 amNo they aren’t. They’re very mild Chilis
Tia says
January 17, 2018 at 8:47 amI 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 says
January 17, 2018 at 9:03 amI love that idea!
Julia says
January 15, 2018 at 8:48 pmThank 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 says
January 15, 2018 at 10:08 pmLove it!
Amy says
December 31, 2017 at 11:08 pmMine came out looking great then deflated and watery. Flavor is amazing. Sughestions
URVASHI PITRE says
December 31, 2017 at 11:29 pmHad 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 says
November 27, 2017 at 9:22 amYour other frittata recipe says to grease the pan generously but this one doesn’t – should it?
URVASHI PITRE says
November 27, 2017 at 11:44 amOops I need to add that! Definitely grease well
Denise says
October 30, 2017 at 8:51 amThis is super delicious thank you. We don’t have mexican cheese here in UK so I grated the cheese and mixed with 1 tsp of smoked paprika, 1 tsp oregano and 1/2 tsp hot paprika. Also subbed half and half (again dont have it here) with creme fraiche. Mmmmm.
URVASHI PITRE says
October 30, 2017 at 11:25 amGlad to hear it!
Donna Voets says
October 24, 2017 at 7:22 pmAmazing …..and delicious and easy …
URVASHI PITRE says
October 24, 2017 at 7:33 pmThank you!
David York says
October 7, 2017 at 11:54 amThanks so much for sharing! I used egg substitute and doubled to serve 8. Also used 1/2 half and and half and 1/2 heavy whipping cream and substituted hatch chilies for the poblano and turned out great in the instant pot at 20 min. 🙂
URVASHI PITRE says
October 7, 2017 at 12:48 pmOh that’s great to know. People always ask about egg subs and I don’t know enough about them. What kind of sub did you use?
Christy says
September 5, 2017 at 10:15 pmI added chicken and cooked it in a regular oven. This dish was incredibly good! It’s definitely a recipe I plan to make again.
URVASHI PITRE says
September 5, 2017 at 10:16 pmOh good! How long did you bake it?
Dilnaz says
September 3, 2017 at 8:08 pmThank you for this wonderfully delicious very quick to whip up recipe. I actually remembered to add the cilantro and it came out great. I just used whatever cheese was on hand , in my case a mixture of gouda and sharp NY white cheddar .
URVASHI PITRE says
September 3, 2017 at 8:58 pmYay so glad to hear that! Yes I too use whatever cheese I have lying around. I’m a very casual cook 🙂
Kristin Spensley says
August 26, 2017 at 11:33 amCan I bake this in the oven instead of the Instant Pot? Degrees and time?
URVASHI PITRE says
August 26, 2017 at 11:55 amYes. 350f for about 20-25 mins and then check to see that a knife inserted comes out clean.
Kris says
August 21, 2017 at 1:32 pmCan’t you just put this in the IP itself? No cake pan?
URVASHI PITRE says
August 21, 2017 at 1:38 pmI tried this as you might imagine 🙂 three times. Including with the nonstick inner liner. It either sticks and/or doesn’t come to pressure. It just really didn’t work well.
Sheryl says
August 17, 2017 at 5:53 pmCan I use egg substitute instead of the eggs? Would this affect cooking time? 20 mins seems like a long time, just want to make sure this is correct.
URVASHI PITRE says
August 17, 2017 at 5:55 pmI’ve never cooked with egg subs in the pressure cooker so I’m not sure. The time for real eggs is 20 minutes–or rather that’s what I did and it works. It’s possible they will cook with less time too?
Cindy says
July 29, 2017 at 8:07 amWhat do you do with the cilantro? Is it just for garnish?
URVASHI PITRE says
July 29, 2017 at 8:10 amActually I had planned to mix it into the quiche but I forgot 🙂
Stephanie says
July 5, 2017 at 2:52 pmWhat pan do you recommend for use in the Instant Pot? You mentioned a 6 inch pan and I’m not sure what to use.
URVASHI PITRE says
July 5, 2017 at 3:04 pmYou could honestly just use a deep cake pan or a cheesecake pan which is what I used so I could unmold it like in the pic
Kristy says
September 5, 2017 at 3:19 pmI used the 6″ Fat Daddio push pan and it worked beautifully. I thoroughly greased the interior with olive oil first and it released just fine. Love this recipe and have made it twice … so far!
URVASHI PITRE says
September 5, 2017 at 3:24 pmThat’s fantastic! Glad to hear it
LuAnne says
March 25, 2018 at 6:36 amThat’s the pan I have too. Did you have to wrap the bottom of the pan with foil so it wouldn’t leak? Thanks!
URVASHI PITRE says
July 5, 2017 at 3:06 pmIt maybe too much for a 6 inch pan depending on how many peppers etc. you put in. I used the instant pot silicone mold springform pan, but to be honest that one leaks a little. So you would have to line that with Parchment on the inside or foil on the outside.