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Pour 1 cup water into bottom of Instant Pot. Place steamer basket into Instant Pot. Add the potatoes into the steamer basket. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes.
While potatoes are steaming, heat a pan over medium high heat. Brown the ground beef and the onion together for about 4 minutes. Drain off any excess grease. Add in the garlic powder, onion powder, kosher salt and pepper. Stir the cream of mushroom soup and the evaporated milk in with the meat.
Once potatoes are done, release the pressure. Put potatoes into clean bowl along with the onion soup mix and stir to combine.
Spray a pot-in-pot pan with nonstick cooking spray. Transfer potatoes into the bottom of the pot-in-pot cooking pan. Pour the meat/soup mixture over the top of the potatoes. Sprinkle the top with cheese.
Pour 1 cup water into bottom of Instant Pot (there will still be water in there from steaming the potatoes but you’ll need a bit more). Place a trivet on bottom. Place the pot-in-pot pan on top of the trivet in the Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up move the valve to venting. Remove the lid and the pan.
Scoop onto plates and enjoy!