Instant Pot Au Gratin Potatoes

Recipe View Thinly slice the peeled russet potatoes into 1/4-inch thick slices using a mandolin or a sharp knife. Immediately rinse the potato slices under cold water to remove excess starch. This step ensures a creamy, non-sticky result. (Prep time: 15 minutes)

Recipe View Turn on your multi-functional pressure cooker (such as an Instant Pot). Add the sliced potatoes, chicken broth, diced onion, parsley flakes, garlic powder, paprika, salt, and pepper to the pot. Stir to combine. Close and lock the lid of the Instant Pot. Select the 'High Pressure' setting and set the timer for 1 minute. Allow approximately 10 minutes for the pressure to build inside the pot. (Cook time: 11 minutes)

Recipe View Once the cooking cycle is complete, carefully release the pressure using the quick-release method according to your Instant Pot's manufacturer instructions. This should take about 5 minutes. Be cautious of the steam! Once all the pressure is released, unlock and carefully remove the lid. (Release time: 5 minutes)

Recipe View Add the evaporated milk, shredded Cheddar cheese, and shredded Monterey Jack cheese to the pot. Gently stir until the cheeses are fully melted and incorporated into a smooth, creamy sauce. Ensure the potatoes are evenly coated. (Cheese melt time: 3 minutes)

Recipe View Carefully transfer the cheesy potatoes to an oven-safe baking dish. Preheat your oven's broiler to low, and position an oven rack about 6 inches from the heat source. Broil the potatoes for approximately 4 minutes, or until the top is golden brown and bubbly. Keep a close eye on them to prevent burning! (Broil time: 4 minutes)

Recipe View Remove the au gratin potatoes from the oven and let them rest for 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together beautifully. (Rest time: 10 minutes)