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 Instant Pot multi-functional pressure cooker, perfect for Easter.

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

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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 3

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

Step 4

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 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.