2 pounds Yukon gold or red potato, quartered
1 quart vegetable stock
1⁄2 teaspoon of salt
2 cups sharp Cheddar cheese, shredded, divided
heavy cream, 3 tablespoons
1⁄2 teaspoon of garlic powder
¼ teaspoon black pepper, ground
nutmeg (1/4 teaspoon)
Place an oven rack about 6 inches from the heat source to preheat the oven’s broiler.
In a multi-functional pressure cooker (such as the Instant Pot®), combine potatoes, vegetable broth, and salt.
Close the lid and lock it.
Set the timer for 1 minute and select high pressure according to the manufacturer’s recommendations.
Allow for a 10- to 15-minute build-up of pressure.
Pressure should be released slowly and gently using the quick-release method according to the manufacturer’s instructions, which should take about 5 minutes.
Remove the lid by unlocking it.
Carefully transfer the potatoes to an 8-inch square oven-safe deep dish.
1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg should be combined with the remaining liquid in a pressure cooker.
Select the Saute option and cook for 5 minutes, or until smooth and creamy.
Distribute the sauce equally over the potatoes and top with the remaining 1/2 cup of Cheddar cheese.
5 minutes in a preheated oven, broil until brown.