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Instant Pot Chicken Omelet
Course
Breakfast
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
12
minutes
minutes
Servings
2
Calories
186
kcal
Author
Corrie
Ingredients
1
tablespoon
coconut oil
2
eggs
½
red bell pepper
sliced
½
tablespoon
green chilies
chopped
½
cup
boiled chicken
shredded
1
tablespoon
parsley
chopped
to taste
Salt and black pepper
Tomatoes and green onions
for garnishing
Instructions
Pour the oil in the Instant Pot and select “Sauté”.
In a bowl, add eggs and beat until light. Combine with remaining ingredients and
mixed well.
Transfer the mixture to instant pot and cook for 2 minutes.
Secure the lid and cook under “Manual” and “High Pressure” for about 4-5 minutes.
Select “Cancel” and carefully do a quick release.
Dish out and garnish with tomatoes and green onions.
Nutrition
Calories:
186
kcal