Description
From scratch cheesy potatoes make the perfect side dish to so many meals. This version starts with your Instant Pot.
Ingredients
Scale
- 20 ounces Russet potatoes
- 2 Tbsp butter
- 4 Tbsp all purpose flour
- 1/2 cup milk, warmed
- 1 cup water
- 1 Tbsp Better than Bouillon chicken base
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup French onion sour cream dip
- 1 cup shredded sharp cheddar cheese
- 1 ounce potato chips
Instructions
- Peel potatoes and cut into small cubes (the size of a dice). Place the potatoes into a steamer basket. Pour 1 ½ cups of water into bottom of Instant Pot. Place the steamer basket into the pot. Cover and secure the lid. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid.
- Move the steamer basket out of the Instant Pot and set aside. Discard the water. Turn Instant Pot to saute setting. Add in the butter and let it melt. Sprinkle in half of the flour and whisk into the butter. Add in the milk and whisk the rest of the flour into the pot. Whisk in the water and Better than Bouillon. Whisk until smooth. Whisk in the celery salt, garlic powder, onion powder, salt and pepper. Once the mixture has thickened turn off the Instant Pot.
- Fold in the sour cream dip, potatoes and cheese.
- Transfer to a 9×9 inch baking dish. Crush the potato chips and sprinkle over the top. Bake at 350° F for 30 minutes. Serve and enjoy. (Alternately, you can use an air fryer lid and bake in the Instant Pot itself. Set to 300° F and bake for 10 minutes).
- Category: Side
- Method: Instant Pot and Oven