Drizzle avocado oil on the bottom of the Instant Pot.
Add potatoes to the bottom of the Instant Pot, building layers. Add seasoning between the layers.
Continue until you use all of the potato slices.
Top with goat cheese and pour in the sauce.
Close the lid and cook on manual for 10 minutes.
Remove the potatoes and put into a casserole dish.
Top with mozzarella cheese and chives.
Broil 5 minutes until the cheese has melted.
1. Russet potatoes are one of my favorites to use in this recipe.2. You can make this recipe in the oven by layering the potatoes in a 9x13 dish and baking at 350º F.3. You do not have to broil the cheese after cooking in the Instant Pot, this is an optional step.4. These potatoes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.