Instant Pot Sausage and Green Onion Strata

 

4 large eggs

1   cup low-sodium chicken broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 green onions, white and green parts, sliced

4 cups cubed ciabatta

8 ounces fully cooked chicken sausage (2 or 3 links), halved lengthwise, then sliced crosswise 1/4 inch thick

2  tablespoons chopped fresh flat-leaf parsley, for garnish

 

Lightly coat a 1 1/2-quart souffle dish or a 7-cup round heatproof glass container with olive oil or nonstick cooking spray. In a bowl, whisk together the eggs, broth, salt, and pepper. Stir in the green onions, bread, and sausage, making sure all of the bread is coated with the egg mixture. Pour the mixture into the prepared dish, cover tightly with aluminum foil, and refrigerate overnight.  The next morning, fold a 2O-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the still covered souffle dish to act as a sling for lifting the dish in and out of the Instant Pot. Pour 1 1/2 cups water into the pot and add the trivet. Holding the ends of the foil sling, lift the dish and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 25 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and wearing heat-resistant mitts, grasp the ends of the foil sling and lift the dish out of the pot. Uncover the dish, taking care to avoid getting burned from the steam. Let the strata rest for 10 minutes before serving. Sprinkle the strata with the parsley, then slice and serve warm.