InstaPot AuGratin Potatoes


  • 2 pounds white potatoes, peeled
  • 1 cup chicken broth
  • 1/4 cup diced onion
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup evaporated milk
  • 1 cup shredded Cheddar cheese 
  • 1/2 cup shredded Monterey Jack cheese 


  1. Slice potatoes into 1/4-inch thick slices using a mandolin slicer. Rinse under cold water to remove excess starch.
  2. Turn on your InstaPot, add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 1 minute.
  3. After that one minute, release pressure manually. Unlock and remove the lid. It is very important to do a quick release, or you will end up with mashed potatoes once you stir in the remaining ingredients.
  4. Add evaporated milk, cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.
  5. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes.