1 cup chicken or beef broth 2 lbs frozen unseasoned hash brown cubes 2 frozen thin boneless ham steaks 8‑ounces each 1 1/2 tsp stemmed and minced sage leaves or 1/2 tsp dried sage 1 tsp stemmed thyme leaves or 1/2 tsp dried thyme 1 tsp onion powder 1/4 tsp cayenne optional 2 cups Shredded Swiss or Cheddar cheese (8 ounces)

Press the button SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 5 minutes. Pour the broth into an Instant Pot and heat it until wisps of steam rise off the liquid. (It can even come to a very low simmer— but not too much because you’ll lose the liquid necessary for the pressure.) Make an even layer of half the hash brown cubes in the pot. Turn off the SAUTÉ function. Cut the ham steaks into bite size chunks and set them on top of the potatoes. Make an even layer of the remaining potato cubes on the ham. Sprinkle the sage, thyme, onion powder, and cayenne (if using) evenly over the potatoes. Lock the lid onto the pot. Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off. Option 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The vent must be closed. Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Sprinkle the cheese evenly over the top of the dish. Set the lid askew over the pot and set aside for 5 minutes to let the cheese melt before serving by the big spoonful.