Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes 2 pounds Russet potatoes peeled and sliced 1 cup chopped ham 1 cup heavy cream 1 cup milk 2 tablespoons all-purpose flour 1 ½ teaspoon salt 1 teaspoon black pepper ½ cup chopped parsley 2 cups shredded cheddar cheese Peel, rinse, and slice potatoes. Mix together the cream, milk and seasonings. Layer the potatoes, ham, cheese and milk/cream mixture together in a casserole dish that fits into the Instant Pot on a trivet. Make two layers: potatoes, ham, cheese, milk/cream, and repeat. Add 1 cup of water to your pressure cooker. Place the trivet and your casserole dish. Close the lid and set the pressure valve to sealed. Set manual pressure time for 28 minutes. Allow for a quick release of pressure, stir and serve. You can also add a little extra cheese to the top and put under the broiler for 5 minutes for a toasty look.