Add the chicken broth and garlic powder and put on the lid.
Cook on high pressure for 1 minutes.
When the cooking time is complete, do a quick pressure release and open the lid.
Put the potatoes in a bowl.
Add chopped garlic into the empty Instant Pot and saute for 1 minute.
Add the oregano, salt, black pepper and mix well.
Add the heavy cream and cheddar cheese. Mix.
Pour the mixture onto the potatoes that are in the bowl. Add the remaining cheddar cheese on top.
Cover the bowl of potatoes with aluminum foil and place the bowl in the Instant Pot.
Put on the Air fryer lid andbakeat 375 F° for 15 minutes.
Take off the lid and, garnish, and serve!
Video
Notes
If you're worried about cutting the potatoes uniformly in size, you can use a mandolin to help slice the potatoes in the right thickness. This is a fast way to cut them quickly and evenly.
If the potatoes are watery, you may have added too much liquid to the recipe, or you need to give it a little bit longer to cool down. These potatoes will thicken up as they cool.