Begin by washing and chopping the zucchini, bell peppers, and mushrooms into bite-sized pieces. Set aside.

In your Instant Pot, select the sauté function and drizzle in some olive oil. Add the chopped vegetables and sauté for about 5-7 minutes until tender.

Incorporate the cauliflower rice into the vegetable mixture and heat for another 2-3 minutes.

In a separate bowl, whisk together the eggs, cheese, and Italian seasoning until smooth. Fold into the sautéed vegetables.

Secure the Instant Pot lid and set to high pressure for 10 minutes. Perform a quick release after cooking.

Carefully transfer the casserole to an oven-safe dish and broil for 3-5 minutes until the top is golden brown.