Best 6 Pressure Cooker Frittata Provencal Recipes

PRESSURE COOKER FRITTATA PROVENCAL

Steps:

• Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat and heat oil. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer potato mixture to a greased 1-1/2-qt. souffle or baking dish. Wipe pressure cooker clean. , In a large bowl, whisk next 5 ingredients; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Cover baking dish with foil. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.

SLOW-COOKER FRITTATA PROVENCAL

Steps:

• Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack., Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.

CHICKEN PROVENCAL

Steps:

• Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
• Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
• Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

PROVENCAL VEGETABLE FRITTATA

Steps:

• Heat oven to 250 degrees. Cut tomatoes in half lengthwise and arrange cut side up on a parchment-lined baking sheet. Brush with olive oil and sprinkle liberally with salt, pepper, and thyme; sprinkle with sugar. Place in oven. If you have a gas oven with a pilot light, turn off heat after 2 hours and leave tomatoes in overnight. If you have an electric oven, bake for 2 hours, then turn to "warm" setting and leave tomatoes in overnight.
• Cut eggplants in half lengthwise and trim tops. Salt liberally and place on a rack cut side down; let sit for 30 minutes. Rinse and pat dry.
• In a 10-inch nonstick pan with an ovenproof handle, heat 1 tablespoon olive oil over medium heat and add onion and garlic. Cook until onion is soft, translucent, and golden brown, about 5 minutes. Remove from pan and set aside. Turn up heat to medium high. Add 2 teaspoons olive oil and sear eggplant, cut side down, until brown, about 5 minutes. Turn and cook until very tender, another 5 to 10 minutes. Remove eggplant and set aside.
• Add 2 teaspoons olive oil and cook zucchini slices until brown on both sides, about 5 minutes. Season with salt and pepper. Cut in half diagonally and set aside.
• Return all but 2 tablespoons of the onion-garlic mixture to pan. Layer eggplant and zucchini on top of onions. Arrange tomatoes over eggplant and zucchini. Season well with salt and pepper.
• In a small bowl, whisk together eggs andmilk or half-and-half; season with salt and pepper. Tear basil leaves into pieces and add to egg mixture. Pour mixture over vegetables. Crumble goat cheese into large pieces and scatter over frittata along with olives.
• Heat oven to 350 degrees. Cook frittata on stove over low heat until set around the edges, about 10 minutes. Transfer to oven and bake until top is set, about 5 to 10 minutes. Garnish with reserved onion and garlic. Remove from pan and cut into wedges.

PRESSURE COOKER WHOLE CHICKEN

Steps:

• Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
• Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
• Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
• Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
• Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
• Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
• Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.

INSTANT POT® SPINACH AND MUSHROOM FRITTATA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
• Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
• Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
• Spray a souffle dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.