Description
You’ll be saying, ‘move over boxed potatoes’ once you try these cheesy au gratin potatoes cooked to perfection in your multi-functional pressure cooker. For a little bit of kick, use pepper Jack cheese in place of the Monterey Jack.
Ingredients
- 2 pounds russet potatoes, peeled
- 1 cup chicken broth
- ¼ cup diced onion
- 1 tablespoon parsley flakes
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup evaporated milk
- 1 cup shredded Cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
- Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Add potatoes
- chicken broth
- onion
- parsley
- garlic powder
- paprika
- salt
- and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid.
- Add evaporated milk
- Cheddar cheese
- and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 6