Combine cream cheese and everything bagel seasoning, set aside.
Beat eggs and heavy cream until well combined. Add sea salt.
Coarsely chop or break apart smoked salmon, Fold it into the eggs. Add cheese, green onion and fresh dill.
Pour into your prepared pan or bowl.
Drop scoopfuls of the cream cheese mixture into your frittata mixture. Do not mix, you want there to be creamy dollops of the mixture to enjoy when it's done!
Place 2 cups of water in the bottom of your pressure cooker. Cover your pan with foil and cook under high or standard pressure for 30 minutes.
Allow to naturally depressurize for 10 minutes, then quick depressurize.
Enjoy warm or chilled. Garnish with additional smoked salmon and fresh dill, if desired.