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Instant Pot Watercress Omelet

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 207kcal


  • 2 tsp extra-virgin olive oil
  • 1 cup watercress chopped
  • 4 large organic eggs beaten
  • 1 cup cheddar cheese shredded
  • to taste Salt and freshly ground black pepper,


  • Pour the oil in the Instant Pot and select “Sauté”.
  • Add watercress and cook for about 1 minute.
  • In a bowl, add cheese, eggs, salt and black pepper and beat till well combined.
  • Transfer mixture into Instant Pot and cook for 2 minutes.
  • Secure the lid and cook under “Manual” and “High Pressure” for about 3 minutes.
  • Select “Cancel” and carefully do a quick release.
  • Dish out and serve hot.


Calories: 207kcal