Creamy Instant Pot Cheesy Potatoes

Experience the rich, creamy goodness of Creamy Instant Pot Cheesy Potatoes, a comforting American classic that’s perfect for family gatherings or weeknight dinners. This non-vegetarian dish features layers of tender russet potatoes smothered in a luscious blend of Cheddar and Monterey Jack cheeses, with a hint of garlic and paprika. Please note, this recipe contains dairy, making it unsuitable for those with lactose intolerance.

These cheesy potatoes are incredibly versatile, serving as a side dish for grilled meats or a hearty addition to your favorite casseroles. Packed with flavor and nutrients, they are sure to please everyone at the table.

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Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 35 minutes

Overview

These Instant Pot Au Gratin Potatoes are a cheesy delight that will make you forget about boxed versions. With a creamy texture and a hint of spice, this dish is perfect for any occasion.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Ingredients

• 2 Pounds (lb) russet potatoes, peeled
• 1 Cup chicken broth
• 0.25 Cup onion, minced
• 1 Tablespoon (tbsp) parsley flakes
• 0.5 Teaspoon (tsp) garlic powder
• 0.5 Teaspoon (tsp) paprika
• 0.5 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) pepper
• 0.5 Cup evaporated milk
• 1 Cup Cheddar cheese, shredded
• 0.5 Cup Monterey Jack cheese, shredded

Steps

1. Slice the peeled russet potatoes into 1/4-inch thick slices using a mandolin. Rinse them under cold water to remove excess starch.
2. Turn on a multi-functional pressure cooker (such as an Instant Pot). Add the sliced potatoes, chicken broth, minced onion, parsley flakes, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 1 minute. Allow 10 minutes for the pressure to build.
3. Carefully release the pressure using the quick-release method according to the manufacturer's instructions, which should take about 5 minutes. Unlock and remove the lid.
4. Add the evaporated milk, shredded Cheddar cheese, and shredded Monterey Jack cheese to the pot. Gently stir until the cheese is melted. Transfer the potatoes to an oven-safe baking dish.
5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil the dish for 4 minutes or until the top is brown and bubbly. Remove the potatoes from the oven and let them rest for 10 minutes to thicken before serving.

Enjoy these creamy, cheesy potatoes as a delightful side dish or a comforting main course!