Step 1

Pour 1 ½ cups water into bottom of Instant Pot.

Step 2

Add potatoes, onion powder, garlic salt, pepper, cream of celery, sour cream and cheese into a large mixing bowl. Stir well.

Step 3

Add the mixture into a deep pot-in-pot dish (I used a 3 quart IP liner inside my 6 quart IP as a pot-in-pot dish).

Step 4

Place the dish on top of a sling/trivet and lower the dish into the Instant Pot.

Step 5

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes (if your potatoes are frozen) or 20 minutes (if your potatoes are thawed). When time is up move valve to venting. Remove the lid.

Step 6

Remove the dish and top with French fried onions. Serve and enjoy.

Step 7

Add potatoes, onion powder, garlic salt, pepper, cream of celery, sour cream and cheese into a large mixing bowl. Stir well.

Step 8

Add the mixture into slow cooker.

Step 9

Cover and cook on low for 4-6 hours or on high for 2-3 hours.

Step 10

Remove the lid and top with French fried onions. Serve and enjoy.