5 Potatoes, peeled & sliced thin

1/4 cup diced onion

1 – 2 cups chopped ham

2 cups heavy cream

4 oz shredded Monterrey Jack cheese

4 oz shredded Cheddar cheese

1 Tbsp butter

Salt and Pepper to taste

Directions:

In a small saucepan, melt  butter and saute onion until onion is tender.

Add heavy cream and let simmer until thick and bubbly about 3 minutes or so.

Add in cheeses and stir until melted; set aside.

Layer potatoes, ham and cheese sauce and repeat until pan is full.

Add 1 cup of water in the bottom of the Instant Pot. Place pan on the trivet inside the pot.

Cook on manual high pressure for 35 minutes. Do a quick release.

Enjoy!