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Enjoy this recipe from Best Instant Pot® Cookbook.
Submitted by: Nancy Wise from Little Rock, AR
2 lbs. Yukon Gold or redskin potatoes, sliced 1⁄4–inch thick
1 c. vegetable broth
1 c. water
¼ t. salt
2 T. all-purpose flour
3 T. whipping cream
¼ t. pepper
1/4 t. nutmeg
2 c. shredded sharp Cheddar cheese, divided
1 c. cooked ham, cubed
Combine potatoes, broth, water and salt in an electric pressure cooker. Secure the lid and set the pressure release to Sealing. Choose the Manual/Pressure function and cook for 2 minutes at high pressure. After cooking time is up, release pressure carefully using the Venting/Quick Release method. Carefully unlock and remove the lid. Transfer potatoes into an oven-safe, deep 1½ quart casserole dish. Combine flour, cream, pepper, and nutmeg. Add to the remaining liquid in the pot. Stir well. Select the Sauté setting and cook until thickened and creamy, about
5 minutes. Add 1½ cup cheese and ham. Stir until melted. Press Cancel to reset the pot. Pour sauce evenly over potatoes and sprinkle with remaining Cheddar cheese. Place casserole dish under a preheated broiler; broil until golden, about 5 minutes. Serves 6. | |
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Combine potatoes, broth, water and salt in an electric pressure cooker. Secure the lid and set the pressure release to Sealing. Choose the Manual/Pressure function and cook for 2 minutes at high pressure. After cooking time is up, release pressure carefully using the Venting/Quick Release method. Carefully unlock and remove the lid. Transfer potatoes into an oven-safe, deep 1½ quart casserole dish. Combine flour, cream, pepper, and nutmeg. Add to the remaining liquid in the pot. Stir well. Select the Sauté setting and cook until thickened and creamy, about
5 minutes. Add 1½ cup cheese and ham. Stir until melted. Press Cancel to reset the pot. Pour sauce evenly over potatoes and sprinkle with remaining Cheddar cheese. Place casserole dish under a preheated broiler; broil until golden, about 5 minutes. Serves 6. |
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