Instant Pot® Au Gratin Potatoes

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.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 265 Calories

Ingredients

• ½ teaspoon salt
• ½ cup evaporated milk
• 1 cup shredded Cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 cup chicken broth
• ½ cup shredded Monterey Jack cheese
• ¼ cup diced onion
• ¼ teaspoon pepper
• 1 tablespoon parsley flakes
• 2 pounds russet potatoes, peeled

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.

Step 3

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.

Step 4

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.

Step 5

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.