Pour the oil in the Instant Pot and select “Sauté”.
Add watercress and cook for about 1 minute.
In a bowl, add cheese, eggs, salt and black pepper and beat till well combined.
Transfer mixture into Instant Pot and cook for 2 minutes.
Secure the lid and cook under “Manual” and “High Pressure” for about 3 minutes.
Select “Cancel” and carefully do a quick release.
Dish out and serve hot.