Grease a 6- or 7-inch casserole dish or springform pan.

If using a springform pan, wrap the bottom with foil to prevent leakage. Set aside.

Turn the Instant Pot to “Saute” mode and cook the sausage in the ghee until most of the pink has gone (about 3–4 minutes).

Add the broccoli slaw, garlic, salt, and pepper and saute for 2 minutes.

Press “Cancel” on the Instant Pot and transfer the mixture to the prepared dish.

In a medium bowl, whisk together the eggs and the coconut cream. Stir in the green onion.

Pour the egg mixture into the baking dish on top of the sausage, and cover tightly with foil.

Pour 1½ cups of water into the Instant Pot, and place a steamer rack or trivet on the bottom.

Put the casserole on the trivet and secure the Instant Pot lid. Move the vent knob to the sealed position and cook on “Manual” high pressure for 35 minutes.

When the cooking time is up, release the pressure naturally for 10 minutes and then carefully open the vent to release the rest of the pressure.

Remove the casserole from the Instant Pot. Slice and serve topped with fresh avocado