Instructions

Potatoes:

1. Place pressure cooker on a counter without cabinets above it. (Note: The steam will escape and could possibly harm the finish on your kitchen cabinets.)
2. Select “Saute” and add 3 tablespoons butter to the pressure cooker pot.
3. Once butter has melted, add the onion and cook, stirring occasionally. Cook until the onion is translucent, about 5 minutes.
4. Add 1 cup chicken broth, salt and pepper to the onions.
5. Put sliced potatoes in a steamer basket that fits in the pressure cooker pot.
6. Place steamer basket inside pot.
7. Lock lid in place. Make certain the steam valve is in proper position according to manufacturer's instructions.
8. Select “High” for cooking method, and set time for 5 minutes.
9. Press “Start.”
10. Make breadcrumb topping mixture. (See instructions below.)
11. When timer on pressure cooker beeps, turn pressure cooker to “Off.”
12. Do a “Quick Pressure” release.
13. Once steam has stopped, open lid and carefully remove steamer basket of potatoes from the cooking pot.
14. Place potatoes in a greased 9” x 13” casserole dish.
15. Stir half-and-half and shredded cheese into cooking liquid in pressure cooker.
16. Once blended and cheese has melted, pour cheese mixture over potatoes in casserole dish.
17. Fold in the sauce until well incorporated.
18. Top with breadcrumb mixture (see below).
19. Broil for 5-7 minutes, or until golden brown.
20. Allow to set for 5 minutes before serving.

Crispy breadcrumb topping:

1. Preheat oven to "Broil."
2. In a small bowl, mix the panko breadcrumbs with 3 tablespoons melted butter.
3. Mix in minced parsley. Set aside until you reach step 18 of the above directions.