Rating: 4.5 stars
19 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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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

265 calories; protein 12g; carbohydrates 30.3g; fat 11g; cholesterol 35.3mg; sodium 589.6mg. Full Nutrition
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