Instant Pot with air fryer lid instructions:

1. Wash and peel potatoes. Cut into ½ inch cubes. Place the potatoes into a steamer basket. Add 1 ½ cups of water into the bottom of the Instant Pot. Add steamer basket into bottom of Instant Pot.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid. Remove the steamer basket and set aside. Discard the water. 
3. Turn Instant Pot to saute setting. Add in the oil and onion and saute for 2 minutes. Add in the mushrooms and spinach and saute for 3 more minutes. Turn off Instant Pot.
4. Stir the potatoes, ½ tsp kosher salt, ½ tsp pepper and garlic powder into the pot. Gently stir in the cheese. 
5. In a bowl whisk the eggs together with remaining ¼ tsp of kosher salt and pepper. Pour the eggs into the pot.
6. Cover Instant Pot with air fryer lid. Bake at 350 degrees for 25 minutes. 
7. Serve and enjoy!

Slow cooker instructions:

1. Wash and peel potatoes. Cut into ½ inch cubes. Place the potatoes into a pot of boiling water. Boil until fork tender. Drain.  
2. Heat a pan over medium high heat and add in the oil. Add in the onion and saute for 2 minutes. Add in the mushrooms and spinach and saute for 3 more minutes. Add to a slow cooker.
3. Stir in the potatoes, ½ tsp kosher salt, ½ tsp pepper and garlic powder into the slow cooker. Gently stir in the cheese. 
4. In a bowl whisk the eggs together with remaining ¼ tsp of kosher salt and pepper. Pour the eggs over the top of the potato mixture.
5. Cover and cook on high for 2-3 hours or on low for 4-5 hours.
6. Serve and enjoy!