Ingredients
6-7 russet potatoes peeled
1 cup low-sodium chicken broth
4 oz cream cheese
2 tablespoons heavy whipping cream
1 cup milk I used almond
1 1/2 cup shredded cheese
1/2 cup shredded parmesan reggiano cheese
2 garlic cloves, minced
1 teaspoon onion powder
dash of salt and pepper to taste
1 teaspoon chives Instructions
Slice the potatoes into rounds about 1/4 an inch thick.
Add the potatoes to the Instant Pot with the chicken broth.
Cook for 2 minutes on Manual - High Pressure Cooking While the potatoes cook, prep the remaining ingredients and preheat the oven to broil.
Spray a baking dish with cooking spray.
When the Instant Pot indicates it has finished, quick release the steam.
Open the Instant Pot.
Remove the potatoes and place them in the baking dish.
Hit cancel on the Instant Pot and then Saute.
Add the garlic to the pot and cook for 1 to 2 minutes.
Add the milk, cream, salt, pepper, and onion powder, 1 cup of cheddar (save 1/2 cup), the parmesan reggiano, and cream cheese to the pot.
Stir continuously until the cheese and cream cheese have melted.
Drizzle the potatoes with the liquid mixture.
Sprinkle the remaining cheddar throughout.
Broil for 3-4 minutes until the cheese has melted. Remove the pan from the oven.
Sprinkle the chives throughout.
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