Prep Your Vegetables: Begin by washing and chopping your choice of vegetables, such as bell peppers, zucchini, and spinach, into uniform pieces.

Sauté Aromatics: In a large skillet, heat a splash of oil over medium heat. Add your chopped vegetables along with spices like garlic powder and cayenne. Sauté for about 5–7 minutes, stirring frequently.

Mix the Ingredients: In a large mixing bowl, combine the sautéed vegetables with the cheese, eggs, and cream. Stir everything together until well blended.

Transfer to the Pot: Carefully pour the mixture into your Instant Pot, smoothing out the top with a spatula.

Cook the Casserole: Seal the lid on your Instant Pot and set it to cook on high pressure for 15 minutes. Allow for a natural release of steam for about 10 minutes.

Cool & Serve: After the natural release, carefully remove the lid and let the casserole cool for about 5 minutes before slicing.