Put trivet in the bottom of the Instant Pot.
Make an aluminum foil sling and put it in the bottom of the pressure cooker. Then add 1 cup of water.
Cook bacon and crumble.
In a large bowl, whisk eggs, milk, 3/4 of the cooked bacon, mushrooms, cheese, asparagus, spinach, garlic, salt and pepper together; fold in cheese until it’s combined.
Coat a 1.5 quart soufflé dish with oil.
Pour egg mixture into crust cover with foil and set in pot.
Lock lid and set to high for 30 minutes, let pressure release for 10 minutes, remove and top with remaining bacon.
Per Serving (excluding unknown items): 278 Calories; 20g Fat (64.8% calories from fat): 18g Protein; 6g Carbohydrate; 1g Dietary Fiber; 323mg Cholesterol; 750mg Sodium, Exchanges: 0 Grains (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 ½ Fat.