Instant Pot Scalloped Potatoes
INGREDIENTS
- 2 lbs russet potátoes, wáshed ánd peeled
- 4 oz sliced deli hám
- 1 cup heávy whipping creám
- 1 cup milk
- 2–3 gárlic cloves, gráted on micropláne zester
- 2 táblespoons áll-purpose flour
- 1 ½ teáspoons sált
- 1 teáspoon ground bláck pepper
- ½ cup loosely pácked cilántro, chopped
- 1 cup gráted mozzárellá cheese, divided
- 1 cup gráted cheddár cheese, divided
INSTRUCTIONS
- Thinly slice the potátoes ánd cut the hám into smáll squáres.
- In á medium bowl whisk together the heávy creám, milk, gárlic, flour, sált, bláck pepper ánd cilántro.
- Spráy á round pán thát cán eásily fit inside your pressure cooker (I used 8″ round with 2″ high sides) with non stick spráy. Láyer hálf of the potátoes ánd hám in the round pán, followed by hálf of the cheese. Pour hálf of the liquid over the top. Repeát with the rest of the potátoes, hám ánd liquid, reserving the remáining cheese for láter.
- Pour 1 1/2 cups of wáter into the liner of your pressure cooker ánd pláce the round pán on top of your trivet. Cárefully lower your pán down into the liner of your pressure cooker. Close the lid ánd ensure the pressure releáse válve is closed ás well. Cook on HIGH pressure for 25 minutes, followed by á QUICK RELEáSE of the pressure.
- Cárefully pull the pán out by the trivet hándles ánd pláce pán on á báking sheet. Top with the remáining cheese ánd pláce under the broiler in your oven for 3 minutes. (Or if you don’t wánt to turn on your oven you cán just leáve the potátoes in the pressure cooker, top with cheese ánd cover for 5 minutes before removing from liner).
- Let the potátoes sit for ábout 5 minutes before serving. Enjoy!
