MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Crap
 Categories: Casserole, Instant pot
      Yield: 6 Servings
 
     20 oz Russet potatoes
      2 tb Butter
      4 tb All purpose flour
    1/2 c  Milk; warmed
      1 c  Water
      1 tb Better than Bouillon chicken
           - base
    1/4 ts Celery salt
    1/4 ts Garlic powder
    1/4 ts Onion powder
    1/4 ts Kosher salt
    1/4 ts Black pepper
    1/4 c  French onion sour cream dip
      1 c  Sharp cheddar cheese;
           - shredded
      1 oz Potato chips
 
  Preparation time: 25 minutes
  
  From scratch cheesy potatoes make the perfect side dish to so many
  meals. This version starts with your Instant Pot.
  
  Peel potatoes and cut into small cubes, the size of a 6-sided dice.
  Place the potatoes into a steamer basket. Pour 1-1/2 cups of water
  into bottom of Instant Pot. Place the steamer basket into the pot.
  Cover and secure the lid. Set the manual/pressure cook button to 2
  minutes. When time is up move valve to venting and remove the lid.
  
  Move the steamer basket out of the Instant Pot and set aside. Discard
  the water. Turn Instant Pot to saute setting. Add in the butter and
  let it melt. Sprinkle in half of the flour and whisk into the butter.
  Add in the milk and whisk the rest of the flour into the pot. Whisk
  in the water and Better than Bouillon. Whisk until smooth. Whisk in
  the celery salt, garlic powder, onion powder, salt, and pepper. Once
  the mixture has thickened turn off the Instant Pot. 
  
  Fold in the sour cream dip, potatoes and cheese.
  
  Transfer to a 9x9" baking dish. Crush the potato chips and sprinkle
  over the top. Bake at 350 F for 30 minutes. Serve and enjoy.
  Alternately, you can use an air fryer lid and bake in the Instant Pot
  itself. Set to 300 F and bake for 10 minutes.
  
  Recipe by Karen Petersen
  
  Recipe FROM:
  <https://www.365daysofcrockpot.com/potato-crap-casserole/>
 
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