Begin by washing and chopping the bell peppers, onions, and garlic into small pieces. In a skillet over medium heat, add a drizzle of olive oil, then sauté the veggies for about 5-7 minutes until they soften and become fragrant.

Once the mix of bell peppers and onions is nicely softened, stir in a generous handful of fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts down and brightens in color.

In a large mixing bowl, combine the sautéed vegetable mixture with cream cheese, shredded cheese, eggs, and your choice of seasonings, such as salt, pepper, and paprika. Stir thoroughly until all ingredients are well combined.

Pour the mixed filling into the bowl of your Instant Pot, smoothing it out evenly to ensure consistent cooking.

Seal the lid securely on your Instant Pot and set it to cook on high pressure for 20 minutes.

After the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes.

Let the casserole cool for a few minutes before slicing it into generous squares or wedges.