Shakshuka with Swiss Chard (Instant Pot)

Separate the stems from the leaves of the Swiss chard. Finely chop the stems until you have about a ½ cup. Stack the leaves, slice them into thin strips, then chop. Set aside.
4 ounces Swiss chard
Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the olive oil.
2 tablespoons olive oil
Add the Swiss chard stems, onion, salt, pepper, and Italian seasoning to the pot, then sauté for 3 to 5 minutes or until the vegetables begin to soften.
4 ounces Swiss chard, ½ medium onion, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ tablespoon Italian seasoning
Add the Swiss chard leaves and garlic. Continue to sauté for 2 more minutes, then hit Cancel.
4 ounces Swiss chard, 2 teaspoons garlic
Add the pasta sauce and let the pot cool for 5 minutes.
1 ½ cups marinara sauce
Make 4 evenly-spaced indentions in the sauce mixture. One-at-a-time, carefully crack an egg into a custard cup, then pour it into one of the indentions. Repeat with the remaining eggs.
4 large eggs
Close and lock the lid of the pressure cooker. Make sure the valve to “sealing,” then select LOW manual pressure and set the timer for 0 minutes.
When the cooking is complete, hit Cancel and quick release the pressure.
Once the pressure gauge drops, unlock and remove the lid.
Sprinkle with parsley and Parmesan, then serve immediately.
1 tablespoon fresh parsley, 2 tablespoons freshly grated Parmesan cheese