Quick and easy favorite
Add 1 cup water to Instant Pot, then place trivet in the pot.
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.
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.
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.
Do a quick release of the pressure. Open the lid when pressure gauge has dropped and the lid opens easily.
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 258 | ||
Calories from Fat: 168 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 55.9mg | 17 % | |
Sodium 270.9mg | 9 % | |
Potassium 161.2mg | 4 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 12.3g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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