In a medium bowl, beat the eggs, coconut cream, salt, pepper, and chili powder together until fluffy.
Add the bell pepper, onion, spinach, and stir to combine.
Pour the mixture into a 6- or 7-inch ceramic baking dish or a springform pan. If using a springform pan, wrap the bottom with foil to prevent leakage.
Pour 1½ cups water into the Instant Pot bowl and place a steamer rack or trivet in the bottom of the pot.
Place the frittata on the rack and secure the lid. Move the vent knob to the sealed position and cook on “Manual” high pressure for 12 minutes.
Let the pressure release naturally for 15 minutes then carefully open the vent to release the rest of the pressure quickly.
Remove the casserole from the Instant Pot.
When cool enough to handle, slice, and serve with your desired toppings.