Potato and Carrot Omelet


  • 1⅓ lb (600 g) potatoes peeled and chopped
  • 8 oz (200 g) carrots peeled and sliced
  • 1 onion, julienned
  • 2 tbsp olive oil
  • ¾ cup white wine
  • 8 eggs
  • Place the stainless steel inner pot inside the Instant Pot®. Add the potatoes along with the carrots, onion, 2 tbsp olive oil, and ¾ cup of white wine to the pot.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
  • Remove the inner pot and transfer the potatoes to another platter; mix with the eggs, season. Wash the inner pot, and cover it with parchment paper.
  • Pour the potato mixture into the inner pot and press Cake for 8 Minutes. Remove by unmolding it onto a plate (if you want it browned on both sides, turn and press Cake for 2 more Minutes; in my case it was not necessary).
Previous Next