Instructions

• First, wash and cut your russet potatoes into fries. Take your time getting them kinda uniform so they cook evenly.
• Pop the fries in a bowl and toss ’em with olive oil and cajun seasoning until they’re all coated good.
• Lay them out in your pressure cooker basket or tray in a single layer. Seal your lid with the sealing ring in place.
• Set your cooker to manual high pressure for about 7 minutes. Wait for that float valve to pop up and hear the valve hiss start.
• Once time’s up, do a quick release to drop the pressure fast so fries don’t overcook. Remember that hiss? That means the steam’s escaping, so be careful!
• Carefully remove the fries, then melt butter in a pan over medium heat to start your roux by stirring in flour for a minute.
• Slowly whisk in milk, cook till thick, then stir in cheddar. Drizzle that cheesy goodness over your fries and don’t forget extra ranch on the side.