Pressure Cooker Keto Poblano Cheese Quiche

A fluffy and savory quiche made in the pressure cooker, featuring roasted poblano peppers and melted cheese, perfect for a keto-friendly meal.

Ingredients:

• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded cheese cheddar or Monterey Jack
• 2 poblano peppers, roasted, peeled, seeded, and diced
• 1/2 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

Choose saute mode to heat up the pressure cooker

Put olive oil inside the pot

Diced onions and roasted poblano peppers should be cooked for three to four minutes, until they get soft

Mix eggs, heavy cream, salt, and black pepper in a bowl with a whisk

Put some oil on a round cake pan that can fit inside the pressure cooker

The egg mix should be poured into the cake pan

Add some shreds of cheese on top

Put aluminum foil over the cake pan

Fill the pressure cooker with water up to the trivet and add it to the pot inside

Carefully put the cake pan on top of the trivet

The lid of the pressure cooker needs to be locked in place

For 20 minutes, set the pressure cooker to high pressure and do it by hand

Let the pressure naturally drop for 10 minutes after the cooking is done, then quickly drop any remaining pressure

Use oven mitts to carefully take the cake pan out of the pressure cooker

After making the quiche, wait a few minutes before cutting it up and serving it