Instant Pot Scalloped Potatoes

 

1 yellow onion, minced

2 garlic cloves, minced

1 tsp. olive oil

Kosher salt and freshly ground black pepper

1 1/2 C. 2% milk

8 Yukon Gold potatoes, peeled and cut into Vs-inch-thick slices

¾ C. grated sharp cheddar cheese

3 T. panko bread crumbs

 

Set the Instant Pot to “sauté, medium heat.” Add the onion, garlic, olive oil, and a pinch each of salt and pepper and sauté for 5 minutes, until the onion starts to soften. Add the milk and set the rack and steamer basket in the pot. Place the potatoes in the steamer basket. Cover and cook on high pressure for 5 minutes. Preheat the broiler. Quick-release the pressure. Carefully lift the steamer basket (use oven mitts) out of the pot. Spread the potatoes in a 9 x 13-inch baking dish. Hit “cancel.” Remove the rack from the pot and add 1/2 C. of the cheese to the milk. Stir together until the cheese melts, then pour the cheese sauce over the potatoes. Sprinkle the remaining 1/4 C. cheese and the panko over the top of the potatoes. Broil for 5 minutes and serve.