Begin by washing and slicing the Yukon potatoes into 1/4 inch thick rounds for optimal cooking. Place the sliced potatoes into your Instant Pot along with the chicken broth, salt, ground black pepper, dried oregano, and garlic powder. Stir gently to combine all the ingredients.

Secure the Instant Pot lid in place and select the high-pressure setting. Cook the potatoes for 1 minute, and after the cooking time is up, allow a natural pressure release for 3 minutes. Carefully perform a manual pressure release to let out remaining steam.

While the Instant Pot is working, preheat your oven to 375°F (190°C). Once the potatoes are cooked, carefully remove them from the pot and transfer to a pie dish.

Using the sauté feature on the Instant Pot, add the minced garlic to the remaining liquid and sauté for about 30 seconds. Pour in the heavy cream and let it simmer on low heat, gradually stirring in the shredded cheddar cheese until it melts smoothly.

Pour the cheese sauce over the cooked potatoes, tossing gently to coat. Sprinkle any remaining cheddar cheese on top and place in the preheated oven. Bake for 15 minutes, or until the top is golden and bubbly.