1/3cupgrated cheese, any kind, I use sharp cheddar
Wrap 7-inch springform pan in a foil and spray with cooking spray.
Spread leftover stuffing in the prepared pan in an even layer.
In a large bowl, whisk together eggs, milk and half of the cheese.
Pour it over the stuffing.
Top with remaining cheese. Cover the pan with foil.
Place a trivet in the inner pot of your Instant Pot and pour 1-2 cups of water. (1 cup for 6qt IP, 2 cups for 8qt IP.)
Carefully lower your pan with egg mixture down and place on the trivet.
Close the lid and make sure the pressure release valve is set to sealing. Set Instant Pot to Manual on High pressure for 15 minutes. (NOTE:It took about 5 minutes for my IP to come to pressure.)
When time is up, do 10-minute NPR (natural pressure release - which means you don’t need to do anything with IP, simply wait), and then do a quick pressure release by turning the pressure valve to venting.
Once the pressure pin drops, carefully open the lid. Using a heat-resistant mitt, like these silicone ones, carefully pull the pan out by the trivet handles.
Cool slightly and serve.
HOW TO STORE: Store the leftovers in the fridge in an airtight container for up to 3 days. Reheat it in a microwave for couple of minutes and breakfast is ready!!!FREEZING DIRECTIONS: You can also freeze the cooked casserole for up to 3 months. Just make sure to wrap it tightly! To thaw, transfer the frozen casserole in to the fridge overnight and reheat before serving.