Step 1

Add sliced potatoes to the Instant Pot.

Step 2

Add broth, salt, pepper, oregano, and garlic powder, stir to combine.

Step 3

Close the lid, point valve to sealed and cook on High Pressure for 1 minute, followed by a 3 mins NPR and after that release manually the remaining pressure.

Step 4

Preheat oven to 375 degrees F.

Step 5

Gently transfer the potatoes from the IP to a pie baking dish and set aside.

Step 6

Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.

Step 7

Add cream and let it slightly simmer. Turn off IP and add 1 cup of shredded cheese, stir until fully melted and smooth.

Step 8

Pour the cheese sauce over the potatoes, toss to distribute and sprinkle on top the remaining 1 cup of shredded cheese.

Step 9

Bake for 15 minutes, or until the mixture is bubbly. Broil for a few minutes to brown the top.