here's a step-by-step guide to making a low-carb frittata using an Instant Pot:

1. Prepare the Ingredients: Gather 8 large eggs, 1/3 cup heavy whipping cream, 1/2 cup shredded cheddar cheese, 1/4 cup diced bell pepper, 1/4 cup minced red onion, 1/2 cup chopped spinach, 1 tsp salt, 1 tsp chili pepper, and 1/8 tsp black pepper.
2. Preheat the Instant Pot: Turn on the Instant Pot and select the "Sauté" function. Allow it to heat up.
3. Sauté Vegetables: Add diced bell pepper and minced red onion to the Instant Pot. Sauté for 2-3 minutes until they soften.
4. Add Spinach: Add chopped spinach to the Instant Pot and sauté for another 1-2 minutes until wilted.
5. Prepare Egg Mixture: In a mixing bowl, whisk together 8 large eggs, 1/3 cup heavy whipping cream, 1 tsp salt, 1 tsp chili pepper, and 1/8 tsp black pepper until well combined.
6. Combine Ingredients: Pour the egg mixture into the Instant Pot over the sautéed vegetables. Stir gently to combine.
7. Add Cheese: Sprinkle 1/2 cup shredded cheddar cheese evenly over the egg mixture.
8. Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Select the "Pressure Cook" or "Manual" setting and set the timer for 12 minutes on high pressure.
9. Natural Release: Once the cooking time is complete, allow the pressure to naturally release for 5 minutes. Then, carefully switch the valve to the venting position to release any remaining pressure.
10. Serve: Carefully open the lid of the Instant Pot. The frittata should be set and slightly puffed. Use a spatula to cut it into slices and serve hot.
11. Optional: Garnish with fresh herbs or additional cheese if desired.