Step 1: Prepare Your Pan and Trivet
First, create a foil sling. Tear off a piece of aluminum foil about 24 inches long and fold it lengthwise into thirds, creating a sturdy strip. This sling will go under your pan, allowing you to easily lower it into and lift it out of the hot Instant Pot liner. Set it aside. Thoroughly grease your 7-inch pan with olive oil or butter, making sure to coat the bottom and the sides to prevent any sticking.

Step 2: Cook the Fillings Using Sauté Mode
Set your Instant Pot to the “Sauté” function on medium heat. Once it displays “Hot,” add the diced bacon. Cook, stirring occasionally, until it’s crispy and the fat has rendered, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate, leaving about a tablespoon of the rendered bacon fat in the pot.

Add the finely chopped onion to the pot and sauté in the bacon fat for 2-3 minutes until it becomes soft and translucent. Add the packed fresh spinach and cook, stirring, until it has completely wilted down, which should only take about 1-2 minutes. The volume will reduce significantly. Turn off the “Sauté” function. Transfer the cooked onion and spinach to the plate with the bacon. Use a paper towel to carefully wipe out the inner pot to remove any browned bits, which prevents a “Burn” notice.

Step 3: Whisk the Egg Mixture
In a large mixing bowl, crack all 8 eggs. Whisk them vigorously until the yolks and whites are completely combined and the mixture is slightly frothy. A common mistake is under-whisking, which can lead to a separated texture.

Pour in the heavy cream and add the salt, black pepper, and garlic powder. Whisk again until everything is just combined. Be careful not to over-whisk at this stage; you just want to incorporate the ingredients.

Step 4: Assemble the Frittata
Gently fold the cooked bacon, onion, and spinach into the egg mixture. Reserve about 1/4 cup of the shredded cheddar cheese for the topping. Fold the remaining 3/4 cup of cheese into the eggs.

Pour the entire mixture evenly into your prepared 7-inch pan. Sprinkle the reserved 1/4 cup of cheese over the top.

Step 5: Pressure Cook
Pour 1 cup of cold water into the bottom of the Instant Pot’s inner liner. Place the trivet inside the pot. Carefully place your filled pan onto the center of the foil sling and use the foil “handles” to lower the pan onto the trivet.

Cover the top of the pan loosely with a piece of aluminum foil. This is a crucial step that prevents condensation from dripping onto the surface of your frittata, which would make it watery.

Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select “Pressure Cook” (or “Manual” on older models) and set the timer for 10 minutes at high pressure.

Step 6: Release the Pressure
Once the 10-minute cooking cycle is complete, let the Instant Pot perform a “Natural Pressure Release” for 10 minutes. This is important for the eggs to set gently and finish cooking without becoming rubbery. The float valve may drop during this time, which is normal. After 10 minutes, carefully move the steam release valve to the “Venting” position to release any remaining steam.

Step 7: Remove and Finish (Optional Broiling)
Once the float valve has dropped, open the lid. Using the foil sling handles, carefully lift the frittata pan out of the Instant Pot. Remove the foil cover. The frittata will be puffed up and may look a little pale on top—this is normal. It will settle as it cools.

For a beautiful, golden-brown, cheesy crust (highly recommended!), place the pan on a baking sheet and put it under your oven’s broiler for 2-4 minutes. Watch it closely as it can brown very quickly.

Step 8: Cool and Serve
Let the frittata cool in the pan for at least 10 minutes before serving. This allows it to fully set, making it much easier to slice. If using a springform pan, release the sides. If using a cake pan, you can either invert it onto a plate or slice and serve directly from the pan.