Leek and Wild Mushroom Frittata: an IP Recipe

Okay, I'll admit it: I jumped on the Instant Pot bandwagon, and wowzers, am I in love! I've decided to prove (to myself, mostly) how versatile this culinary invention really is, and I'm highlighting my findings in a segment I am now calling #instantpotallthethings. First up, brunch, of course! Here's my take on a leek and wild mushroom frittata a la instant pot.
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During last Friday night's grocery run (hello, pay day!), I discovered that Aldi is now carrying sliced wild mushrooms (a blend of crimini, shiitake, and oyster) to the tune of $2.69/4-ounce basket. I know, it's unreal. I bought two baskets, and while wandering the rest of the store, decided I'd like to experiment with them in the IP. Thus, the leek and wild mushroom frittata a la instant pot was born.

Armed with this info from Bon Appetite on how to make the sickest frittata ever, and this recipe for instant pot cooking times, I set out to make a lusciously creamy egg cake, chock-full of cow's milk goodness (sorry, dairy-free readers). As a good Catholic girl, I am determined to be ready for Meatless Mondays (and Fridays) this Lent, and I'm sure glad I've got this one in my arsenal now!

Leek & Mushroom Frittata a la Instant Pot
Ingredients
​​1 medium-sized leek
4 oz sliced mushrooms
1 TBS butter (for sauteeing)
6 eggs
1/4 c heavy cream
1 cup shredded mozzarella
salt and pepper to taste

Tools
6- to 7-in springform or cheesecake pan
cooking oil spray
foil

Directions

1. Slice the leeks into thin ribbons and saute with mushrooms in butter until just cooked through, then set aside to cool (note: you can do this in the Instant Pot pot on saute mode, but I chose to do this on the stovetop this time around)
2. In a small bowl, combine six eggs, heavy cream, salt, and pepper, whisking until they are incorporated
3. Grease your cake pan with cooking oil spray
4. Combine leeks and mushrooms with eggs and cream, and stir in shredded mozzarella
5. Transfer frittata mixture to greased cake pan, and cover tightly with foil
6. Place the steaming basket insert into the Instant Pot pot, and pour 1 cup of water into it
   
7. Place the frittata pan on top of the steaming basket insert and close the lid, making sure that the steam release valve is in the sealing position
8. Using the display panel select the MANUAL/PRESSURE COOK function, and set it to 5 minutes
9. After the timer goes off, let the steam naturally release pressure for 10 minutes, then manually vent until the pin drops
10. Let the frittata rest for a few minutes before removing it from the pan, as it will firm up as it cools
11. Garnish with parsley, green onion, or chives and enjoy!