Butter a 7" springform pan. It will prevent the egg mixture from sticking to it. Layer hashbrowns on the bottom of the pan. Add cheese (leave 1/4 cup for the topping) and leftover ham.
Make sure the stainless steel insert is in your Instant Pot. Press the “saute” button, add oil to insert. Let it heat up. Add garlic, onions and peppers and saute for 2 minutes. Add one tablespoon of butter. Add mushrooms and saute until onions are translucent. Press “cancel/off” button. Spread sauteed veggies over ham layer. Wipe the IP insert clean or rinse with water. Make sure there are no bits of veggies stuck to the bottom. Add one cup of water and place trivet inside.
In a mixing bowl, whisk eggs, half and half, salt and pepper. Pour mixture over vegetables. Sprinkle the remaining cheese over the top and gently press down.
Place springform pan inside the Instant Pot, on the trivet. Close the lid, set the valve to “sealing” position (the newer IP models do it as soon as you close the lid). Press “manual” and set timer to 20 minutes. Make sure the IP is set to cook on high pressure. The Instant Pot will beep and will start coming to pressure. Once the time is up, let the IP release pressure naturally. Carefully remove the lid, remove the pan with casserole from IP. Run a knife around the edges. Let it cool for 10 minutes, then remove the side part of the pan.
I was able to run an offset spatula under the casserole, place a plate on top, flip it over, remove bottom part of the pan, place a serving plate on the bottom of the casserole and flip again.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Instant Pot Breakfast Casserole
Amount Per Serving
Calories 323Calories from Fat 189
% Daily Value*
Saturated Fat 9g56%
Vitamin A 940IU19%
Vitamin C 22.5mg27%
* Percent Daily Values are based on a 2000 calorie diet.