A super easy breakfast and a great recipe to riff on. Just use a cup of cheese and a cup of anything you’d like to add.
Place a metal trivet or round cake cooling rack in the bottom of the pressure cooker pot. Pour in 1 cup water.
Spray an 8″ metal cake pan with cooking spray, set aside. (If you wish to turn out of pan onto a plate, spray the pan, line the bottom with a piece of parchment, then spray the parchment.
Whisk together eggs, milk, salt, and pepper, then fold in cheese, chives and asparagus. Pour into pan and give a little stir, if needed, to evenly spread the asparagus.
Cover pan tightly and closely with aluminum foil. If desired, place a large rubber band around the outside of the pan to hold the foil tightly. (An 8″ pan doesn’t have a lot of extra room once placed in the pressure cooker and if the foil is bulky it will be hard to get the cake pan inside the cooker.)
Use an aluminum foil “sling” to lower the pan on top of the trivet. (Just take a long piece of foil and fold over onto itself until it is about two inches wide. I save mine in the instant pot for future uses.)
Lock lid, check to make sure the valve is closed and set to manual, high pressure and 25 minutes. When the time is over, wait 10 minutes (the Instant Pot will automatically go to the warm setting) then release any remaining steam.
Remove, using the sling, and serve, either in the pan or turned out onto a plate.