Ingredients

• 2 pounds Yukon gold or red potato , cut into 1/4-inch slices
• 1 cup vegetable broth
• 0.5 teaspoons salt
• 2 cups shredded sharp Cheddar cheese , divided
• 3 tablespoons heavy cream
• 0.5 teaspoons garlic powder
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons nutmeg

Instructions

1. 1 Combine potatoes, broth, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully transfer potatoes to a deep 8-inch square baking dish.
4. 4 Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Sauté function and cook until smooth and creamy, about 5 minutes.
5. 5 Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
6. 6 Broil in the preheated oven until cheese is golden, about 5 minutes.

Nutrition per serving