Instant Pot® Breakfast Casserole - cooking recipe

Ingredients
    4 slices bacon, chopped
    1/2 cup chopped onion
    1 1/2 cups chopped spinach
    4 eggs
    1 cup shredded Swiss cheese
    3/4 cup half-and-half
    1/4 teaspoon salt
    1/4 teaspoon garlic powder
    1/8 teaspoon lemon pepper
    cooking spray
Preparation
    Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.
    Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot(R) liner.
    Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.
    Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
    Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.

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