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5 from 1 vote

Instant Pot Spinach Casserole

Course Breakfast
Cuisine American
Keyword cheddar cheese, eggs, heavy cream, Spinach Casserole
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 499kcal


  • 1 cup water
  • 6 eggs
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 1 cup cheddar cheese shredded
  • 1 cup fresh spinach torn
  • 1 small onion chopped
  • 1 cup cooked bacon chopped
  • 1 tsp Herb de Provence


  • Arrange the trivet in the bottom of Instant Pot and pour water.  
  • In a large bowl, add the eggs, heavy cream, salt and black pepper and beat until well combined.
  • Add remaining ingredients and mix well.
  • Place the mixture into a baking dish evenly.
  • Place the baking dish on top of the trivet.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 20 minutes. 
  • Press “Cancel” and allow a natural release.
  • Remove the lid and serve immediately.


Calories: 499kcal