Spinach and Artichoke Egg Casserole


  • 12 large eggs
  • 1/4 cup Water
  • 4 cups baby spinach roughly chopped
  • 14 oz baby artichoke hearts (one can) drained and roughly chopped
  • 1 tbsp chopped fresh chives
  • 1 tbsp lemon juice fresh
  • 3/4 tsp table salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic salt

  1. Spray a 6″ round pan or 7-cup round glass bowl with cooking spray.

  2. In a medium bowl, whisk together the eggs and water.

  3. Stir in the spinach, artichokes, chives, lemon juice, table salt, pepper, and garlic salt.

  4. Transfer the mixture to the prepared pan.

  5. Place 2 cups water in the inner pot and place the steam rack inside. Place the pan on top of the steam rack. Secure the lid.

  6. Press the Manual or Pressure Cook button and adjust the time to 18 minutes.

  7. When the timer beeps, quick-release pressure until float valve drops and then unlock lid.

  8. Remove egg casserole from pot and allow to cool 5 minutes before slicing and serving.

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