Instant Pot® Spinach-Egg White Frittata

Engage the Saute function on your multi-functional pressure cooker (such as Instant Pot®). Introduce the olive oil to the pot, followed by the finely chopped onion. Sauté until the onion softens and becomes translucent (approximately 3 minutes). Add the finely chopped garlic and continue to cook until fragrant (about 30 seconds). Cancel the Saute mode. Transfer the onion mixture to a plate lined with a paper towel to drain excess oil. Once the pot is cool enough to handle, carefully clean the inside.

In a mixing bowl, whisk together the liquid egg whites and heavy cream until well combined. Gently fold in the chopped fresh spinach, freshly grated Parmesan cheese, salt, ground black pepper, and garlic powder until evenly distributed. Incorporate the reserved onion mixture, ensuring it is thoroughly combined with the egg mixture.

Pour water into the Instant Pot, and place a steamer rack trivet at the bottom. Generously spray a souffle dish (or any heat-proof dish) with nonstick cooking spray. Carefully pour the egg mixture into the prepared dish. Cover the dish loosely with aluminum foil to prevent condensation from dripping onto the frittata.

Carefully place the dish containing the egg mixture on top of the trivet inside the Instant Pot. Close and lock the lid securely. Select the High-pressure setting, referring to the manufacturer's instructions for your specific model. Set the timer for 30 minutes. Allow approximately 6 to 7 minutes for the pressure to build inside the pot.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, following the manufacturer's guidelines. After 10 minutes, carefully release any remaining pressure using the quick-release method (approximately 5 minutes). Unlock and remove the lid. Gently remove the foil from the frittata. If there is any excess liquid, carefully pour it off before slicing and serving the frittata.