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Add the chopped bacon in the Instant Pot and sauté until it becomes crispy.
Add frozen hash browns into the pot and saute for another 2 minutes
In a bowl add milk, eggs, shredded cheese, salt and pepper and whisk well
Pour the mixture over the hash browns.
Close the lid and cook at high pressure for 4 minutes.
Once done, do a quick pressure release and take it out.
Serve with extra shredded cheese and decorate with fresh herbs.