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Instant Pot Omelette
Instant pot omelette! This easy instant pot omelette recipe is fluffy, filling and delicious. It is low carb, healthy and can be served for satisfying breakfast or brunch. Perfect for busy mornings or weekends.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
natural pressure release
5
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast, Main Course
Cuisine:
American, British
Servings:
2
Calories:
230
kcal
Author:
Kemi
Cost:
$10
Equipment
Instant pot pressure cooker
Ingredients
5
eggs
1
fresh tomato
chopped
1
small
onion
chopped
1
sprig
spring onion
chopped
¼
cup
chicken or sausage
cooked (bite size)
¼
teaspoon
seasoning
salt
to taste
Instructions
Break eggs in a bowl, add seasoning and salt then whisk.
Grease baking pan or casserole dish.
Add the onions, tomatoes, spring onions and chicken in the pan or casserole dish then pour in the whisked eggs.
Mix the content of the pan by giving it a stir.
Place trivet in the inner pot of the instant pot then add in 1 cup of water.
Place the baking pan on the trivet and close the instant pot with it's lid.
Set valve into sealing position then set instant pot to pressure cook high15 minutes. Do a 5 minute natural release.
Once instant pot is depressurised, open it and take out the omelette pan.
Loosen the sides with knife then turn over on a plate.
Portion and serve.
Video
Notes
Important notes in the post. If you havent read the post before jumping to recipe, do go back and read so you don’t miss out the details.
You can either cover the pan with foilor not. I tried both and both comes out fine
You can use casserole dish if you don't have baking pan.
Make sure the pan or casserole dish is smaller and can fit in the inner pot of the instant pot.
Place pan on trivet and not directly in water
Chop the onions finely so it softens in the omelette
Whisk to aerate the eggs for light, fluffy omelette. You can use fork, whisk or blender for this.
Best served as soon as it's done.
Nutrition
Calories:
230
kcal