Place mushrooms in a large sieve and rinse under cold running water.

Pat dry with a kitchen towel making sure to wipe away any extra debris.

Using a sharp paring knife, slice each mushroom in half, lengthwise, but keep the stems on.

Set aside.

Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Sauté’’ button and melt it.

Add mushrooms and cook for 4-5 minutes, or until the liquid evaporates.

Now, add arugula and give it a good stir. Optionally, add one tablespoon of olive oil for some extra taste.

Cook for one minute.

Finally, crack the eggs and cook until set – for 2 minutes.

Season with dried thyme and sprinkle with chili flakes.

Turn off the pot and carefully transfer the mixture to a serving plate using a large kitchen spatula.

Serve immediately. Per Serving(Calories 325| Total Fats 32.8g | Net Carbs: 2.3g | Protein 8.1g |Fiber: 1.3g)