In a bowl, combine the ground pork, 1 tsp salt, 1/8 tsp pepper, sage, thyme, fennel seed, red pepper, brown sugar, nutmeg, and 1 tbsp water.

Cover with plastic wrap and refrigerate while working on the rest of the recipe.

Use two sheets of aluminum foil to wrap the tortilla shells in.

Lightly brush the sides that will be touching the shells with olive oil.

Place the shells in the center of one sheet and top with the other.

Tightly fold and seal all four corners.

In an oven safe bowl (7inch diameter), whisk together the eggs until light in color.

Add the milk, 1 tsp salt and1/8 tsp pepper.

Add the ground pork mixture to the eggs and break into small pieces with a spatula.

Cover the bowl with a sheet of aluminum foil, tightly.

Place on trivet for lowering into the pressure cooker.

Add the 1 ½ cups of water to the pot of the pressure cooker.

Lower the eggs into the pot.

Place the foil wrapped tortilla shells on top of the bowl.

Place the lid on the unit and turn to locked position.

Turn the steam release valve to sealing.

Press the manual button and adjust the time for 15 minutes.

Once the unit has finished cooking and the timer has counted to zero, allow the unit to naturally release the steam for 10 minutes.

After 10 minutes, carefully release any remaining steam.

Remove the lid and use towels and tongs to remove the tortillas and eggs.

Assemble the burritos with the eggs, shredded cheddar and salsa (if desired).