How to Make It
Whisk together eggs and milk in a medium bowl until well combined. Stir in salt andpepper, and set aside.
Set Instant Pot to “Sauté.” Add oil, and heat until oil shimmers. Add chorizo, and cook,stirring to crumble, until browned, about 5 minutes. Add onion and poblano; cook,stirring often, until vegetables are tender and onion is translucent, 4 to 5 minutes.Remove sausage mixture from Instant Pot.
Line outside of an 8-inch springform pan with aluminum foil. Add sausage mixture to prepared pan.
Place grate insert (or a trivet or steamer basket) inside Instant Pot. Add water to InstantPot. Place prepared pan on grate insert in Instant Pot. Pour egg mixture over sausage mixture, and sprinkle evenly with cheese. Cover Instant Pot with lid, and set Instant Pot to 20 minutes on high pressure.
Carefully release steam from Instant Pot, and remove lid. Place tortillas on a clean work surface. Spoon about 1 cup egg mixture on bottom third of each tortilla. Top each with 2 tablespoons pico de gallo, 2 tablespoons cilantro, and, if desired, 1 teaspoon hot sauce. Fold in sides of tortillas over filling; roll up tortillas.