Step 1

Pour the butter in the Instant Pot and select “Sauté”.

Step 2

Add tomatoes and jalapenos and cook for 2-3 minutes.

Step 3

In a bowl, add eggs and beat until light. Combine with remaining ingredients except scallions and mixed well.

Step 4

Transfer the mixture to instant pot and cook for 2-3 minutes.

Step 5

Stir in scallions and cook for 1 to 2 minutes.

Step 6

Secure the lid and cook under “Manual” and “High Pressure” for about 6-7 minutes.

Step 7

Select “Cancel” and carefully do a quick release.

Step 8

Remove the lid and serve hot.