Once hot, add the sausage meat and bacon and sauté until cooked and brown then set the one side. Then deglaze the base of the inner pot.
In a deep ceramic dish (18cm for 5.7L cooker, or 20cm for 8L cooker) whisk the eggs with the milk, salt and pepper.
Add the cooked bacon, sausage meat, ham, spring onions and cheese, then stir to combine.
Put the metal trivet in the bottom of the Instant Pot and add the water.
Loosely cover the dish with foil, and carefully lower on top of the trivet.
Secure the lid and select Pressure Cook and set the time for 30 minutes.
When the cooking program has finished, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
Remove the lid and carefully lift out the dish out and remove the foil.
Optional: Sprinkle the top of the quiche with additional cheese and place under a grill until melted and lightly browned – If you are using Duo Crisp, then you can use the Air Fry function with your Air Fryer lid!