First find a dish that fits into your pressure cooker. You can use a 1.75 quart round Pyrex dish or similar. Test it first. I also like to use a silicone baking sling to easily get the container in and out of the Instant Pot.Don’t have a baking sling? Make one with 2 long pieces with aluminum foil folded a few times to make it stronger. Cross under the dish in an x format and bring the handles up.

Spray the baking dish with a little oil to make it easier to clean.

Peel and rinse the Idaho® Potatoes.

Slice ¼ inch thin with a mandoline, or as close as you can by hand if you don’t have one.Remember to use the guard if you are using the mandoline!

Layer half the potatoes in your baking dish.

Make the sauce by adding the water, rolled oats, nutritional yeast, cashews, cornstarch, salt or salt substitute, lemon juice or apple cider vinegar, garlic powder, onion powder,  and black pepper to your blender.

Blend until smooth. The sauce will thicken during cooking.

Pour half the sauce over the potatoes.

Add the second half of the potatoes on top, then pour over the remainder of the sauce, and cover with foil.

Add 1 ½ cups water to your Instant Pot.

Then using the baking sling or foil handles, lower the covered baking dish in.

Close the lid and make sure the Instant Pot lid is set to sealing. 

Cook on high pressure for 50 minutes.

Let the pressure release naturally for 10 minutes, then manually release the pressure the rest of the way.

Have a trivet in front of your Instant Pot, then using the handles remove the baking dish from the pot and set on the trivel.

Remove the cover, test that the potatoes are done by sticking a knife through them.

If they are not yet done, cover with foil again and cook for 10 more minutes on high.