Creamy Instant Pot Scalloped Potatoes

🧂 Ingredients

• 1 cup water
• Cooking spray
• 4 medium-sized white potatoes, thinly sliced

  (about 1 lb)
• 1 yellow onion, sliced
• 2 tbsp butter
• 3 tbsp flour
• 1 cup milk
• 1 cup cheddar cheese, grated
• 1 tsp fresh thyme, finely chopped

  or 1/4 tsp dried
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• 1 Add water to Instant Pot, then place trivet in the pot.
• 2 Meanwhile, spray a 9-inch round with cooking spray. Layer in sliced potatoes in
  3 even layers and add onions in between the two bottom layers.
• 3 Heat a medium pot over med-high heat. Melt butter, then whisk in flour until
  combined. Whisk in milk, then bring to a boil. Whisk in cheese, thyme, salt &
  pepper, stirring until combined. Remove from heat, then pour mixture over
  potatoes and onions.
  
  NOTE: Alternatively, you can make the cheese sauce in the Instant Pot in the
  same manner on saute mode. You will just need to wash the inner pot again before
  you cook on high pressure so I prefer to make the cheese sauce on the stove.
• 4 Add cake pan filled with potatoes and sauce to Instant Pot, placing on top of
  the trivet. Place lid on Instant Pot and make sure valve is set to seal. Press
  the pressure cook button and set to high, then cook for 30 minutes. Instant Pot
  will take about 10 minutes to come to pressure then pressure cook for 30
  minutes.
• 5 Do a quick release of the pressure. Open the lid when pressure gauge has dropped
  and the lid opens easily.
• 6 Remove cake pan and place under a broiler if you'd like a crispy top for 5
  minutes, watching closely so it doesn't burn. Serve and enjoy!

Nutrition Info