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
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.