Direction

1. Put a metal trivet in the bottom of the Instant Pot pot and add 1 cup water.
2. In a large bowl whisk together the eggs, milk, salt and pepper.
3. Add bacon, sausage, ham, green onions, and cheese to a 1 quart soufflé dish and mix well. Pour egg mixture over to top of the meat and stir to combine.
4. Loosely cover the souffle dish with aluminum foil. Use an aluminum foil sling to place the dish on the trivet in the pressure cooking pot.
5. Lock lid in place. Select High Pressure and 30 minutes cook time. When timer beeps, turn off, wait 10 minutes, then use a quick pressure release.
6. Carefully open the lid, lift out the dish and remove the foil. If desired, sprinkle the top of the quiche with additional cheese and broil until melted and lightly browned. Enjoy!