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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

264.7 calories; 12 g protein; 30.3 g carbohydrates; 35.3 mg cholesterol; 589.6 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2020
The best au gratin potatoes that I have ever had...I did sprinkle more cheese on top before putting them under the broiler... Read More
(1)

Most helpful critical review

Rating: 1 stars
01/07/2020
If you have to dirty another dish to put in oven, it is not really an Instant Pot dish. Read More
(5)
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/12/2020
The best au gratin potatoes that I have ever had...I did sprinkle more cheese on top before putting them under the broiler... Read More
(1)
Rating: 1 stars
01/06/2020
If you have to dirty another dish to put in oven, it is not really an Instant Pot dish. Read More
(5)
Rating: 5 stars
01/12/2020
The best au gratin potatoes that I have ever had...I did sprinkle more cheese on top before putting them under the broiler... Read More
(1)
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Rating: 5 stars
02/03/2020
Loved it. Didn't peal my potatoes. I set my IP on meat for 11 min total. I forgot to put the weight on the lid but when I checked they were done. Used 2% milk and came out delicious. Read More
Rating: 5 stars
12/26/2019
I sliced 2 small onions then layered them in the pressure cooker. I also added about 1/2cup whipping cream to potatoes before I broiled. I used 2 c shredded jack cheese and about 2 Tblsp butter on bottom of pan. Read More
Rating: 5 stars
12/15/2019
I didn't have evaporated milk so I used some cream and half and half. Also I sprinkled some cheese on top before I broiled it. Delish! Read More
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Rating: 5 stars
12/07/2019
Wow this was so easy and yummy. My tweeks at my altitude (6500 ft) 1 minute for the pressure 3 minutes release time. Otherwise the potatoes were very over-cooked and almost mushy. Also I am not a fan of canned mil so I substituted half and half and milk 1/4 c each. I made two batches for a potluck this evening so I had a chance to try the 5 minute release and a 3 minute release. No more boxes of potatoes - this only took about 30 minutes including peeling the potatoes! Read More
Rating: 5 stars
10/11/2019
Delicious and fast! Great recipe! The only suggestion I have is to use your toilet on high, not low. I didn’t get any of the nice browning on the potatoes until I turned the broiler up to high. Read More
Rating: 5 stars
04/24/2019
Very easy but pay attention to the times. I forgot to set my timer and I overlooked the potatoes however my guests loved this dish I will definitely make it again Read More
Rating: 5 stars
03/25/2019
This recipe turned out even better than I thought it would; it had the consistency of mashed potatoes with very large chunks. The ultimate comfort food! Mods: I used 3-4 TBL of fresh snipped parsley. For the cheese I used 1 cup of Great Value fine shred mixed cheddar and 1/2 cup of GV fine shred Fiesta cheese (which is about 33% cheddar). The recipe mentions doing a quick release for 5 minutes. I did a very slow quick release for about 7 minutes so perhaps that's why mine came out halfway to mashed potato consistency. But honestly that mushier consistency is what sets this recipe apart! Read More