Instant Pot Breakfast Quiche

Ingredients
2 cups hash browns. You need enough potatoes so they will completely cover the bottom of the pan with a generous layer. (I used Simply Potatoes, but you can use any fresh or frozen hash browns.)
5 eggs
1/2 cup heavy cream
1/2 cup cooked, chopped sausage, bacon or ham. Or 7 sausage patties, cooked.
2 TBS chopped chives or chopped green onions
1/4 cup chopped bell peppers. (I use the tri-color already-chopped peppers from the store.)
2/3 cup grated cheese - I used Monterrey Jack and Cheddar mixed. (Pepper jack would be good and spicy.)
1/8 tsp pepper
salt to taste
You can add and/or substitute hot sauce, chopped veggies, diced mushrooms as you wish, but if you add too much stuff you might have too much mix.
1/4 cup shredded cheese to sprinkle on top.
1 cup water for pressure cooker

Directions
Spray the pan with the cooking spray. Set aside.
Prepare the potatoes per the instructions on the package. I like to get mine pretty crispy on the outside.

METHOD 1:
METHOD 2:
For either method, pour water into the inner stainless liner of the pot.
Then set the pan on a trivet and very carefully set it in the pot.
I loosely covered it with foil. 
Close the lid of the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook or Manual button (or dial) then set for 10 minutes.
The pot will take a few minutes to come to pressure.
When the cook cycle is finished, let the pot sit for 8 minute Natural Release.
Then open the steam release valve to release the remaining pressure until the pin in the lid drops down.
Open the lid.
Carefully remove the pan using the trivet handles. 
Set aside to rest for about 4 minutes.
It may be puffed up quite a bit, but it will go back down.
Slice into wedges and enjoy. Also can be frozen.

Serves 6