INSTANT POT BREAKFAST CASSEROLE

INSTANT POT BREAKFAST CASSEROLE 6 large eggs 1/2 cup milk 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 3 cups shredded hash browns defrosted (I used fresh grated potatoes) 1/4 cup sweet onions diced 1/4 cup sweet red pepper diced 1 pound ground breakfast sausage cooked 1 cup shredded sharp cheddar cheese Add 1 cup of water and trivet to the liner of Instant Pot. Whisk together eggs with milk and salt and pepper until well combined, set aside. Lightly grease a 7-inch springform pan and add the hash browns. *To prevent any chance of leaking, add parchment paper to the springform pan and foil on the outside edge covering the bottom and half way up the sides of the pan. Add the onions and red peppers over the hash browns. Sprinkle the sausage on top. Pour the egg mixture over top of the sausage. Sprinkle the top with cheese and cover with foil. Take a long piece of foil and fold it to make a 1 ½ inch sling to lower the pot in the pressure cooker. Lower the pan to sit on top of the trivet. Pressure Cook/Manual on High Pressure for 20 minutes. Allow for Natural Pressure Release for 10 minutes, then perform a quick release of pressure to release any remaining pressure. Using the sling, carefully pull the pan out. Remove the foil top and carefully run a knife around the edges of the springform pan. Remove the ring of the springform pan, cut and serve.