Instructions

• Preheat your oven to 350°F if you're finishing in the oven; otherwise, we'll pressure cook in a sec.
• In a large skillet, brown the sausage over medium heat. You wanna get that nice color and then drain off the fat so it's not greasy.
• Grab a big mixing bowl and put in the cooked sausage, thawed hash browns, and the cream cheese cubes.
• Sprinkle salt and pepper over the mix, then add the shredded cheddar cheese, eggs, milk, and flour.
• Use a big spoon or whisk to mix until everything's combined and kinda uniform.
• Pour the mix into a greased 9x13 inch baking dish that fits inside your pressure cooker, or use a pressure cooker-safe bowl.
• Seal your pressure cooker lid and set it to high pressure. Let the pressure build and cook for about 20 to 25 minutes.
• Once done, carefully do a quick release to avoid overcooking. Let it sit a few mins so it firms up before slicing and serving.