Add teff grains, water, and a dash of salt to your Instant Pot. Cook on the rice setting.

Depressurize the Instant Pot when it beeps that it is done according to your pressure cooker instructions. They can vary so please make sure you follow your brand's pressure cooker instructions.

Open the Instant Pot and stir the teff to mix well and remove any lumps. Leave the lid open and move on to cooking the vegetables.

Add 1 teaspoon oil to a non-stick pan and heat it. Add spinach and 1/4 teaspoon salt. Sauté until the spinach is wilted.

Add 1 teaspoon oil to a pan and add diced shallot and shiitake mushrooms. Cook until the shiitake shrink in size and are cooked. Add tomatoes and cook 3 minutes.

In another pan, add the eggs and cook sunnyside up. Make sure the egg white part is cooked and not translucent.

Add the gouda to the cooked teff and stir until the cheese is melted in the grits.

Time to layer! Take a plate and add the teff cheese grits. Add a layer of spinach. Put an egg on top of the spinach. Top with the shiitake and tomatoes. 

Add salt and pepper to taste.