Instructions

• Start by slicing those potatoes thin, about ⅛ inch, no thicker. Layer 'em in your pressure cooker pot with some salt and onion powder sprinkled as you go.
• Melt that butter on medium heat but don’t let it brown. Then whisk in your flour till it's smooth. You're making a roux that's gonna thicken the sauce good.
• Slowly pour in the milk, whisking all the time. Keep stirring till the sauce thickens just a bit and smells like home.
• Pour all that sauce right over the potato layers in the pot. Press down lightly so everything's covered but not mushy.
• Lock your lid on, make sure the valve's set for pressure, then bring it up to high pressure. Once you hear the valve hiss steady, start your timer for about 8 minutes.
• When the timer's up, use quick release so you don’t overcook the potatoes. Carefully remove the lid once pressure's fully down.
• If you want a bubbly browned top, put the pot contents in an oven-safe dish, cover with foil, and bake at 375°F for 15 more minutes. Watch for that golden top before digging in.