Instant Pot Cheesy Potatoes

One word for this recipe: cheesy.

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes
Total Time 25 minutes

Servings 8
Calories 352kcal

Ingredients
2 tablespoons butter unsalted
¾ cup red onion chopped
3 garlic cloves minced
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups shredded potatoes
2 cups shredded cheddar cheese
1 cup sour cream
½ cup breadcrumbs or Corn Flakes

Instructions
1. Turn Instant Pot on to saute mode, wait for display to read "Hot" then add butter, onions,
and garlic. Saute for 1-2 minutes, stirring frequently.
2. Add salt, pepper, and broth.
3. Add shredded potatoes to steamer basket and set basket in Instant Pot on top of the
onions and broth.
4. Secure the lid and turn pressure valve to seal. Cook on manual high pressure for 1 minute.
5. When cook time ends, quick release the pressure. Pour potatoes into pot and set steamer
basket aside. Add the sour cream and cheese. Stir to combine.
6. Transfer to a small baking dish (8 inch square or similar) and top with bread crumbs or
cereal.
7. Broil in oven for 2-3 minutes to brown the topping.
8. Remove from oven and serve. Top with additional cheese, if desired.
Notes
To keep the potatoes fresh while shredding, keep them in a bowl of water with a small amount
(1-2 teaspoons) of citric acid or lemon juice.

Nutrition
Calories: 352kcal | Carbohydrates: 34g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Cholesterol:
52mg | Sodium: 548mg | Potassium: 999mg | Fiber: 6g | Sugar: 2g | Vitamin A: 550IU | Vitamin C:
28mg | Calcium: 318mg | Iron: 7mg