Clean and cut potatoes in half.

Place on trivet in the Instant Pot.

Pour 1 cup of water in the bottom of the pot.

Make sure lid is closed and vent is in the sealed position.

Cook on manual for approximately 8 minutes.

When 8 minute cycle is over, hit cancel and let naturally release for 5 minutes.

Quick release pressure and remove potatoes to a tray to cool.

Peel potatoes once cooled enough to handle (I waited 20-30 minutes).

Cube potatoes into small bite size pieces.

Preheat oven to 350F.

Melt butter in a large pot over low heat.

Stir in sour cream.

Turn heat off and add grated cheese.

Once cheese is melted, stir in chives and salt.

Add cubed potatoes and sitr.

Pour potatoes into greased casserole pan--we used a 2.5 quart circular casserole pan.

Cover with foil and cook covered for 30 minutes.

Uncover and cook for another 15-30 minutes (should be bubbly in the middle).

*The deeper your dish, the longer the potatoes will take to cook all the way in the middle.