Turn the IP on high sauté setting. Heat avocado oil. Add the mushrooms to the pan when hot. Sauté the mushrooms for 8 minutes.
When the mushrooms are brown and the liquid is cooked out add in the sausage, onion and garlic. If you are using sausage in casing, remove from casing before browning. If you’re using links, pre-chop them.
While the sausage mixture is cooking, in a separate bowl, mix together the eggs, salt, pepper and pumpkin puree.
Remove the sausage mixture from the pan. Allow it to cool for a few minutes and add it to the egg mixture. Wipe out the Instant Pot and insert the metal steaming rack.
Pour in 1 cup of water to base of instant pot. Spray your cake pan with cooking spray and pour in egg mixture. Place the cake pan on top of the rack, put on the lid and turn the knob to sealing.
Cook on Manual High Pressure for 15 minutes. When finished cooking, do a quick release for the steam. Your eggs should be set, but not dried out at this point. Because you’re essentially steaming the eggs some water will gather on top of the quiche. Simply blot it with a paper towel. Garnish with parsley and serve.