Instructions

• Grease the bottom and sides of your pressure cooker insert so the taters don’t stick. You wanna kinda mimic that casserole dish feel inside the pot.
• Layer half of those thin potato slices evenly. Sprinkle on half the chopped onion, then hit with a pinch of salt and black pepper.
• In a small pan on the stove, melt butter over medium heat. Stir in flour, keep stirring until it forms a roux that smells kinda nutty and looks smooth.
• Slowly whisk in the milk, that’s when you gotta watch it. Stir till the sauce thickens up just right; you’ll see it cling to the spoon.
• Take it off the heat and stir in half the cheddar cheese with the salt till it’s all gooey and smooth. That sauce is gonna be the creamy dream topping down on your taters.
• Pour half that cheesy sauce over your potato and onion layers inside the cooker. Then you gotta repeat with the rest of the potatoes and onions for that double goodness.
• Pour the rest of the cheese sauce on top and sprinkle all the remaining shredded cheese over everything. Make sure you cover it with the lid but no sealing just yet.
• Add about a cup of water or broth into the cooker’s bottom to create steam. Seal the lid up tight and set your cooker to high pressure for around 20 minutes. When done, use a natural release for about 10 minutes to keep taters tender, then quick release any leftover pressure.