Instant Pot Omelette

Tired of complicated recipes? Let's go back to basics with this easy Instant Pot breakfast.

Serve with bread and a fresh salad and enjoy a delicious and nutritious meal.

I know that many recipes out there ask you to pressure cook your eggs. In my opinion It's much better and faster to use only the saute function 🙂

For this omelet I'm using mushrooms and onions, but you can add any veggies you like. Some ideas:




Spring onion

Bell Peppers

Can I make it dairy-free?

Yes. Take out the cheese and replace the butter with 1 tablespoon of oil.

Instant Pot Egg Recipes

Instant Pot Scrambled Eggs

Instant Pot Shakshuka

Instant Pot Egg Bites

Instant Pot Hard Boiled Eggs

Instant Pot Poached Eggs

Instant Pot Omelette

4.5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: international
Keyword: eggs, omelet, Omelette
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2


  • 2 tablespoon butter
  • 4 eggs
  • 2 tablespoon water
  • ½ cup mushrooms sliced
  • ½ onion chopped
  • ½ cup cheddar cheese
  • salt and pepper to taste


  • Press "saute" and add butter to the Instant Pot.
  • In a bowl, mix together eggs, water, mushrooms, onion, cheese and salt and pepper.
  • Once the butter melted, transfer the mixture to the Instant Pot and saute for 2 minutes.
  • Flip the omelette and saute for 2 more minutes.
  • Serve and enjoy 🙂


Calories: 356kcal Carbohydrates: 4g Protein: 19g Fat: 29g Saturated Fat: 16g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 387mg Sodium: 403mg Potassium: 269mg Fiber: 1g Sugar: 2g Vitamin A: 1109IU Vitamin C: 3mg Calcium: 264mg Iron: 2mg

2 thoughts on “Instant Pot Omelette

  1. Bit confused on #6 instruction, “remove the lid and serve hot.” Did I miss when to put the lid on? If sautéing the lid isn’t used. I’m confused.

    1. Sometimes I do use the glass lid for sauteing but I got your point that it may be confusing 🙂
      You don't have to use the regular lid or a lid at all.

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