Ingredients
2
tablespoons butter
1/2
cup chopped red bell pepper
1/2
cup sliced green onions
1 1/2
cups refrigerated shredded southwestern style hash browns (from 20-oz bag)
1 1/2
cups shredded sharp cheddar cheese (6 oz)
1
cup frozen broccoli, thawed, drained, coarsely chopped
1
cup diced cooked ham (from 8-oz package)
1
cup water
8
eggs
1/2
cup half-and-half
1/2
teaspoon salt
1/2
teaspoon black pepper
Preparation
Spray 1 1/2-quart round baking dish without handles to fit in Instant Pot® (3 1/4 inches deep x 7 1/4 inches wide) with cooking spray. Make a foil sling by tearing off a 16x12-inch piece of heavy-duty foil. Fold foil in half lengthwise; fold again in half lengthwise to make a foil sling (16x3 inches). Set aside.
On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add bell pepper and green onions; cook 1 to 2 minutes or until crisp-tender. Select CANCEL. Spoon vegetable mixture into baking dish; stir in hash browns, 1 cup of the cheese, the broccoli and ham until well blended.
Carefully wipe pot clean with paper towels. Place Instant Pot® rack on bottom of insert; add 1 cup water.
In large bowl, beat eggs, half-and-half, salt and pepper with whisk until well blended. Place foil sling under baking dish. Carefully lower dish into insert, holding sides of foil sling. Make sure sides of foil sling are sticking up alongside insert on both sides of dish. Place baking dish on rack in Instant Pot®. Pour egg mixture over hash brown mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 38 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Open Instant Pot®; do not remove dish. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes in Instant Pot®. With foil sling, carefully remove dish from insert before serving.
