Wash and slice the Yukon potatoes into 1/4 inch rounds and place them in the Instant Pot with chicken broth, garlic powder, oregano, salt, and pepper.

Secure the Instant Pot lid, set to high pressure, and cook for 1 minute. Allow natural release for 3 minutes, then release any remaining pressure.

Preheat your oven to 375°F (190°C).

Transfer the cooked potatoes to a baking dish, allowing excess liquid to drain.

Switch the Instant Pot to sauté mode, add minced garlic to leftover liquid, and cook for 30 seconds. Pour in heavy cream and simmer. Stir in cheddar cheese until melted.

Pour the cheese sauce over the potatoes, tossing to coat. Sprinkle remaining cheese on top and bake for 15 minutes until bubbly and golden.

Let cool for a few minutes before serving, and garnish with fresh herbs if desired.