Pressure Cooker Frittata Provencal Recipes

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.

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.

Steps:

• Add the bacon to the Instant Pot® and turn the pot on the high saute setting (See Cook's Note). Cook the bacon, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Remove from the pot and set aside on a paper towel.
• Add the mushrooms to the pot along with the thyme leaves and a pinch of salt. Cook, stirring occasionally, until the mushrooms have reduced to half their size and are golden brown, 6 to 8 minutes. Remove the mushrooms from the pot and divide the mushrooms among the cups of a silicone egg bites mold. Divide the spinach among the cups, along with the bacon and cheese.
• Gently whisk the eggs together with the cream, nutmeg and 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well combined (gently to avoid creating foam). Pour the custard over the fillings in each of the cups.
• Wipe out excess bacon grease in the bottom of the pot. Add 1 cup water to the bottom of the pot. Place the egg cups on the rack and cover tightly with the silicone lid or foil. Lower into the pot using the rack handles and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 6 minutes.
• After the pressure cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Be careful of any remaining steam and unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini frittatas out of the pan. The frittatas can be eaten right away or stored in the trays in the refrigerator or freezer; reheat in the microwave for 30 seconds to 1 minute.

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.

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.

Steps:

• Rub the herbes de Provence into the chicken legs and thighs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
• Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
• Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.