Best Instant Pot® Scalloped Potatoes

• 2 pounds Yukon gold or red potato, cut into 1/4-inch slices
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 2 cups shredded sharp Cheddar cheese, divided
• 3 tablespoons heavy cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon nutmeg

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
5. Broil in the preheated oven until golden, about 5 minutes.

gold, vegetable broth, salt, cheddar cheese, heavy cream, garlic, ground black pepper, nutmeg

Taken from www.allrecipes.com/recipe/263876/best-instant-pot-scalloped-potatoes/ (may not work)