DO NOT USE PC for less than full recipe. There isn't enough liquid and it will burn on the bottom. It worked ok to PC potatoes, then make cheese sauce in pot, then add potatoes, but honestly at that point, just steam potatoes on stove or make in oven.
If dicing the potatoes, use 3 minutes for large dice (potato salad size); try 2 minutes for small dice (like frozen, diced size). If cooked too long, can turn into cheesy mashed potatoes. Medium setting on mandolin for Idaho potatoes and 5 mins PC worked okay.
6-8 servings
2 tablespoons butter
1/2 cup chopped onion
1 cup veggie broth
6 medium sized potatoes peeled and sliced 1/8 inch thick (medium setting in mandolin)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
1 cup shredded Monterey jack cheese
3 tablespoons butter, melted
1 cup panko bread crumbs
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 cup chicken broth, salt and pepper to the onions.
Put the steamer basket in the pressure cooker pot. Add the sliced potatoes. Lock lid in place, select High Pressure and 5 minutes cook time and start.
Preheat broiler. In a small bowl, mix the panko with 3 tablespoons melted butter. Set topping aside
When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9x13 oven safe dish.
Stir sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use two forks to gently mix sauce with the potatoes. Top with panko topping and broil for 5- 7 minutes or until golden brown.