Instant Pot Southwest Biscuit Egg Bake is a tasty breakfast casserole you cook in your pressure cooker. This version has salsa, cheese, green chiles and biscuits!
Crack the eggs into a mixing bowl, and add the milk. Whisk well.
Add the chives, salsa, green chiles, salt, pepper, garlic powder, and oregano. Whisk well to combine. Set aside.
Generously spray a 6 cup bundt pan*. Tear the biscuits into 4 pieces each and arrange on the bottom and a little ways up the sides, if you can. Spread them out.
Pour in half of the egg mixture.
Sprinkle the cheese over the eggs/biscuits.
Pour in the remaining egg mixture and jiggle the pan a bit to get the mixture to settle in. Don't stir it!
Spray a piece of foil and loosely cover the bundt pan. Just crimp it very lightly around the edges.
Put 1.5 cups of water into the inner liner of the pressure cooker and the trivet/rack.
Use a sling to put the bundt pan into the pot. Leave sling in there with it and close the lid, locking it in place.
Turn the Steam Release knob to the Sealing position (not on the Ultra model). Select the Steam setting (High) and use the + or - to choose 15 minutes.
When the cooking cycle ends, just let the pot sit undisturbed and go into Natural Release / Warm mode. The counter will begin counting up. Let it sit for 10-15 minutes.
Manually release any remaining pressure by turning the Steam Release knob to Venting (on the Ultra, push the button).
Carefully gather up the ends of the sling and lift the pan from the pot to a cooling rack.
Take off the foil and test for doneness. If it is very jiggly, set it back in and give it another 4 minutes cook time.
Serve, garnished with a dollop of sour cream and top with salsa.
*Spray the 6 cup bundt pan generously just before assembling so the spray doesn't have time to run down the sides and pool at the bottom.