Potato and Carrot Omelet

INSTRUCTIONS

1. Place the stainless steel inner pot inside the Instant Pot®. Add the potatoes along with the carrots, onion, 2 tbsp olive oil, and ¾ cup of white wine to the pot.
2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
3. Remove the inner pot and transfer the potatoes to another platter; mix with the eggs, season. Wash the inner pot, and cover it with parchment paper.
4. Pour the potato mixture into the inner pot and press Cake for 8 Minutes. Remove by unmolding it onto a plate (if you want it browned on both sides, turn and press Cake for 2 more Minutes; in my case it was not necessary).