Lightly butter a 7-cup round heatproof glass container or coat with nonstick cooking spray. Pour 2 cups water into the Instant Pot.

In a bowl, whisk together the eggs, milk, ¾ teaspoon salt and ½ teaspoon pepper until well blended, then stir in the kale, roasted peppers and goat cheese.

Pour the egg mixture into the prepared glass container and cover tightly with aluminum foil. Place the container on a long-handled silicone steam rack. Holding the handles of the steam rack, lower it into the Instant Pot. 

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and let the frittata sit for a minute or 2, until it deflates and settles into its container.

Then, wearing heat-resistant mitts, grab the handles of the steam rack and lift the container out of the pot. Uncover the frittata, taking care to avoid getting burned by the steam.

In a medium bowl, toss together the mixed greens, tomatoes and olive oil, and season with salt and pepper.

Cut the frittata into wedges and serve warm, with the mixed greens salad alongside.

The full cookbook is now available for purchase in local bookstores and online.

Recipe reprinted by Edible Silicon Valley - issue 24, shared from The Ultimate Instant Pot Cookbook, with permission of Coco Morante and Ten Speed Press.