These Instant Pot au gratin potatoes are easy to prepare, quick to make, and completely cheesy and delicious! Thinly sliced potatoes are layered with melted cheese and seasoning for a truly mouthwatering side dish. This tasty comfort food is sure to be a hit with your whole family!
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Instructions
Using a mandolin, slice your russet potatoes into ¼-inch thick slices. Rinse the potatoes under cold water to remove any extra starch.
Layer your potato slices into the bottom of your Instant pot and then add in the chicken broth, onion, and seasonings (garlic powder, paprika, salt, and pepper). Gently fold to combine.
Lock the lid and set the valve to 'seal'. Set the Instant Pot to manually pressure cook for 1 minute (*see note).
Once the cooking time has been completed, carefully turn the valve to 'vent' to perform a quick release. Allow the Instant Pot to release all pressure before unlocking and opening the lid.
Next, add in the evaporated milk (or heavy cream), cheddar cheese, and Monterey jack cheese. Gently stir the potatoes until all of the cheese has completely melted.
Transfer your potatoes to a baking dish and set your oven's broiler to the lowest setting (if available).
Broil the potatoes on the lower rack of your oven until the top has begun to brown and is bubbling.
Remove the potatoes from the oven and allow them to rest for 10 minutes in order to thicken up before serving.
Notes
You can make this recipe with either peeled or unpeeled potatoes. I left the peel on mine, but feel free to peel them if you like!
Instead of 1 cup of cheddar and ½ cup of Monterey jack, you can use 1½ cups of cheddar, Colby, Colby jack, or even a combination with Gouda or Gruyere!
½ cup of evaporated milk or heavy cream is equivalent to 4 ounces.
There are 4 ounces of cheese per cup. 1½ cups of cheese are equivalent to ⅓ pound.
While you are only setting the Instant Pot to cook for 1 minute, the actual time will vary as it could take about 10 minutes for it to come up to pressure.
To store: Keep any leftovers in the refrigerator in an airtight container for up to 4 days.
To reheat: Reheat your potatoes in the oven or in the microwave.
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