Ingredients

The following ingredients have 8 Servings
  • 4 medium russet potatoes (2 pounds), peeled and cubed
  • ¼ cup butter
  • ¼ cup flour
  • 3 cups milk (or half and half or evaporated milk)
  • 1 tsp kosher salt
  • ½ tsp dried dill
  • ¼ tsp black pepper
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded parmesan cheese
  • ½ cup loosely packed bacon crumbles

Instruction

  • Pour 1 ½ cups water into Instant Pot. Place potatoes in a steamer basket and lower into the Instant Pot.
  • Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes for potatoes with bite or 5 minutes for softer potatoes. When time is up let pot sit for 5-10 minutes and then move valve to venting to release pressure. Remove the lid when able.
  • Move steamer basket out of Instant Pot and set aside. Discard the water in the Instant Pot and dry out the liner.
  • Turn Instant Pot to sauté setting (NORMAL). Add in the butter and let it melt. When it is melted whisk in the flour, a tablespoon at a time. When it is free of any lumps whisk in a cup of milk.  Let it thicken and start to bubble, then whisk in the remaining milk. Let the mixture thicken and come to a boil. 
  • Turn off Instant Pot and stir in salt, dill, pepper, cheeses and bacon. Once cheese is melted fold in the potatoes. 
  • Serve and enjoy.