Step 1

Pour 1 ½ cups of water into the bottom of the Instant Pot. Add the cubed potatoes into a steamer basket.* Lower the steamer basket into the bottom of the pot. Cover the Instant Pot and secure the lid. Set the manual/pressure cook button to 3 minutes. When the time is up move the valve to venting. Remove the lid.

Step 2

Remove the steamer basket and set aside. Dump out the water in the Instant Pot liner and wipe out the liner. Place the liner into the Instant Pot. Turn the Instant Pot to the saute setting. Use the adjust button to set it to normal (the middle saute setting). When the display says HOT add in the butter and swirl around until melted. Add in the onion and saute until soft, about 5 minutes. Slowly stir in the flour and cook for 1 minute. Slowly whisk in the broth and milk. Stir in the salt, pepper, thyme and garlic powder. Bring the mixture to a boil and stir frequently until the mixture is slightly thickened.

Step 3

Turn off the Instant Pot. Stir in the cheese and sour cream until smooth and creamy. Then fold in the potatoes. Serve as is or continue on to do the optional cornflake topping.

Step 4

In a medium bowl toss the crushed cornflakes with the butter. Pour the potato mixture into a 9×13 inch pan and then top with the cornflakes. Bake at 350 degrees F for 20-30 minutes.