Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 to 6 Servings
I will never get tired of recommending this recipe to my friends. It is just too perfect just to keep to myself. Try this recipe now and I promise you that it is worth all your time and effort! Have a spectacular day, friends, and I hope you are all well today. By the way, don’t forget to share this recipe with your loved ones as well. I’m sure that they are going to love it as much as we do. Enjoy!
1 1/4 c chicken broth
7-8 medium potatoes, peeled and sliced 1/4 inch thick
1/4 c heavy cream
2 1/2 c Monterey Jack Cheese, shredded
1 – 1 1/2 c diced ham
1/2 tsp garlic
1/2 tsp salt
1/4 tsp onion powder
1/2 tsp dried parsley
1 tbsp cold water
1 tbsp cornstarch
Wash and peel the potatoes, then slice them into 1/4-inch pieces.
Add the potato slices into the Instant Pot together with the ham slices, onion, garlic, parsley, chicken stock, and salt. Stir until well mixed.
Cover the Instant Pot and press the “Pressure Cook” button and cook for about a minute.
Do a quick release, then remove the ham and potatoes from the pot into a baking dish.
Press the “Sauté” button on the Instant Pot, then add the shredded cheese and heavy cream. Stir until well blended.
Add the slurry and stir until well mixed and thick.
Put the ham and potatoes back to the Instant Pot and stir until just mixed.
Sprinkle 1/2 cup of Monterey Jack cheese over the ham and potatoes.
Transfer it inside the preheated oven and broil for about 5 minutes on a high setting or until the top turns golden brown.
Remove from the oven, then garnish with freshly chopped parsley.
Serve and enjoy!
Amount Per Serving: CALORIES: 479 | TOTAL FAT: 20g | SATURATED FAT: 12g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 76mg | SODIUM: 1005mg | CARBOHYDRATES: 51g | FIBER: 5g | SUGAR: 4g | PROTEIN: 25g