Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes 1 1/2 lbs russet potatoes washed and peeled, sliced thin with a mandolin slicer 1 cup heavy whipping cream 1/2 cup milk 1/2 cup chicken stock 1/2 Tbs minced garlic 2 Tbs all-purpose flour 1 1/2 tsp salt 1 tsp ground black pepper 1/4 tsp cayenne pepper 1 Tbs brown mustard 1 cup grated mozzarella cheese or gruyere cheese 1/2 cup grated parmesan cheese 1 cup grated cheddar cheese Garnish Fresh Parsley Thinly slice the potatoes using a mandoline slicer. Slice thin. In a medium bowl whisk together heavy cream, milk, chicken stock, garlic, flour, salt, black pepper, mustard and cayenne. Taste, and adjust taste to preference. In another bowl, mix the three cheeses together, and set aside. Spray a round cake pan that can easily fit inside your pressure cooker with non-stick cooking spray. For the 8 qt instant pot an 8 inch round with 2 inch sides should work. If using a smaller pressure cooker, use a 6-7 inch round with 3 inch sides. Layer half of the potatoes into the round pan, followed by half of the cheese. Pour half of the liquid over the top. Add the remaining potatoes, and remaining liquid. But reserve cheese for after cooking time is up. Pour 2 cups of water into the liner of your pressure cooker and place the trivet in the bottom, with the handles up. Carefully place your round cake pan full of potatoes into the pan on top of the trivet. Place the lid on your pot, and lock into place. Set the valve to sealing. Cook on HIGH pressure for 35 minutes, followed by a QUICK RELEASE of the pressure. Preheat oven to broil on high. Carefully pull the round cake pan out by the trivet handles, and put on a baking sheet. Top with the remaining cheese and place under the broiler in your oven until cheese is bubbly and starting to brown, approximately 3 minutes. Let the potatoes rest for about 5 minutes to give sauce a chance to thicken, and top with fresh parsley garnish if desired, and serve.