Ingredients
1 tablespoon olive oil1 medium Yukon Gold potato, peeled and sliced1 small onion, thinly sliced1/2 teaspoon smoked paprika12 large eggs1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1 teaspoon hot pepper sauce1/2 teaspoon salt1/4 teaspoon pepper1 log (4 ounces) crumbled fresh goat cheese, divided 1/2 cup chopped sun-dried tomatoes (not packed in oil)
Preparation
Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat and heat oil. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer potato mixture to a greased 1-1/2-qt. souffle or baking dish. Wipe pressure cooker clean.
In a large bowl, whisk next 5 ingredients; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Cover baking dish with foil. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.
