Instant Pot Scalloped Potatoes are creamy, cheesy and taste absolutely heavenly. What makes them even better is that this is the quickest and easiest way to make them.
My first thought after making these scalloped potatoes in the Instant Pot for the first time was that I was never making scalloped potatoes any other way again.
Table of Contents
- Why You’ll Love This Instant Pot Scalloped Potatoes Recipe
- What Do I Need To Make Scalloped Potatoes In An Instant Pot
- How To Make Instant Pot Scalloped Potatoes
- Tips For Making Scalloped Potatoes In the Instant Pot
- More Instant Pot Side Dishes
- What To Serve With Instant Pot Scalloped Potatoes
- Recipe
- Reviews
Why You’ll Love This Instant Pot Scalloped Potatoes Recipe
I love these Instant Pot Scalloped Potatoes for all the reasons listed below. They have such a great flavor and texture.
However, I have to admit, the reason I love this recipe, is that it is so quick and easy, and one of the fastest Instant Pot Recipes. I am always amazed at how easy it is to make in the Instant Pot.
- Creamy
- Cheesy
- Great flavor
- Great texture
- Cooks in a fraction of the time of baked scalloped potatoes
Furthermore, it goes so well with Prime Rib, or Crockpot Chuck Roast, Peach Glazed Spiral Ham, or Crockpot Brown Sugar Pineapple Ham, Oven Roasted Chicken, Roast Turkey, or Brown Sugar Meatloaf.
What Do I Need To Make Scalloped Potatoes In An Instant Pot
First, you’ll need, (SURPRISE!!!) an Instant Pot! I used a 6-quart Instant Pot Duo60. (affiliate link) If you don’t have one, you can get one here. If you want to make scalloped potatoes using the traditional method, try my Easy Cheesy Scalloped Potatoes recipe instead.
Ingredients
Please note that if you are looking for the ingredient list with the specific measurements, you will need to scroll down to the printable recipe card at the bottom of this blog post.
For the ingredients, you will need the following:
- Butter
- Sliced onions
- Minced garlic
- Chicken broth or vegetable broth.
- You could also use water instead of broth, but I like the flavor that the broth adds.
If you don’t have onions, I would recommend just leaving them out because it will still be delicious. I recommend the same for the minced garlic. If you have garlic, include it. If you don’t just leave it out. Another option is to use 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.
Of course, you will need potatoes. I recommend medium-sized Yukon gold or russet potatoes. You need to peel and slice them to a 1/4 inch thick.
In addition, you will need heavy cream, cheese, such are white cheddar or gruyere. Cheddar cheese would work as well.
For seasoning, you will need salt, pepper, dried thyme, and cayenne (optional).
For a more detailed discussion on ingredients and potential substitutions, see my Easy Cheesy Scalloped Potatoes recipe.
How To Make Instant Pot Scalloped Potatoes
Below is a high-level summary of how to make Instant Pot Scalloped Potatoes. For the detailed step-by-step instructions with specific ingredient measurements, scroll down to the bottom of this blog post for the printable recipe card.
- Sauté the onions and garlic in butter in the Instant Pot.
2. Pour in the chicken or vegetable broth and then add the peeled and 1/4 inch sliced potatoes.
3. Next Pressure cook for 1 minute on HIGH PRESSURE. (Yes, only 1 minute, that is NOT a typo.)
4. Do a QUICK RELEASE after it has finished pressure cooking for 1 minute.
5. Transfer the potatoes to an oven-safe casserole dish. LEAVE the liquid in the Instant Pot.
6. Pour the heavy cream into the Inner liner Pot of the Instant Pot with the remaining liquid, and then add the shredded cheese and seasonings to the Inner Liner Pot of the Instant Pot.
7. Pour the cheesy cream sauce over the potatoes and toss to coat.
8. Preheat the broiler and broil the scalloped potatoes for about 3 minutes. Be sure to watch carefully, as they can go from perfect to burned very quickly.
Tips For Making Scalloped Potatoes In the Instant Pot
- The width of the potato slices matters because it can affect the cooking time and the texture of the potatoes.
- Normally, an Instant Pot is set it and forget it. However, since this only requires 1 minute of pressure cooking and then a quick release, don’t go far from your Instant Pot. If you don’t do a quick release right away the potatoes may end up overcooked.
- Watch the potatoes while broiling. The tops of the potatoes will brown very quickly. It took about 3 minutes for me but the time may vary depending on your oven and broiler.
Want More Information On Scalloped Potatoes? Visit my Easy Cheesy Scalloped Potatoes for a traditional recipe and lots of answers to questions like, Can You Freeze Scalloped Potatoes? Can Scalloped Potatoes Be Make In A Slow Cooker?
More Instant Pot Side Dishes
- Instant Pot Acorn Squash
- Instant Pot Mac And Cheese
- Instant Pot Ham Green Beans And Potatoes
- Instant Pot Cranberry Sauce
What To Serve With Instant Pot Scalloped Potatoes
- Roast Turkey with Apple Cider Brine
- Cajun Herb Prime Rib – perfect for a holiday dinner.
- Oven Roasted Chicken
- Crock Pot Chuck Roast
- Green Bean Casserole
- Sweet Potato Casserole With Marshmallows
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Recipe
Instant Pot Scalloped Potatoes
Ingredients
- 1 Tablespoon butter
- 1/2 onion sliced
- 2 cloves garlic, minced
- 1 cup chicken broth (or vegetable broth)
- 2 pounds potatoes, peeled and sliced (1/4 inch potato slices)
- 1/4 cup heavy cream
- 1 cup shredded gruyere or white cheddar
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne (optional)
Instructions
- Sauté the onions and garlic in butter in the Instant Pot. Press the SAUTE button. When the front of the Instant Pot says "Hot" then add the butter (or oil). When the butter or oil is hot (butter will melt; oil will start to shimmer), then add the sliced onions and cook for about 3 minutes. Then add the minced garlic and cook for about 1 minute.
- Next Pressure cook for 1 minute on HIGH PRESSURE. (Yes, only 1 minute, that is NOT a typo.) Press the PRESSURE COOK or MANUAL button (depending on model) and then adjust the + or – sign to 1 to set it to pressure cook on HIGH PRESSURE for 1 minutes. Close the lid. Move the Pressure Release Valve to the SEALING position. (NOTE: It will take several minutes, maybe 10 minutes, to come up to pressure. While it is coming up to pressure, it will say "On" and when it has reached the correct pressure, the display will show 1 and start counting down the time.)
- Do a QUICK RELEASE after it has finished pressure cooking for 1 minute. Move the pressure release valve to the VENTING position to release the pressure. When the pin has dropped and pressure has been released, then open the lid.
- Transfer the potatoes to an oven safe casserole dish. LEAVE the liquid in the Instant Pot.
- Make the Cheesy Cream Sauce. Pour the heavy cream into the Inner liner Pot of the Instant Pot with the remaining liquid, and then add the shredded cheese and salt, pepper, dried thyme, and cayenne (optional) to the Inner Liner Pot of the Instant Pot.
- Pour the cheesy cream sauce over the potatoes and toss to coat.
- Preheat the broiler and broil the scalloped potatoes for about 3 minutes. Be sure to watch carefully, as they can go from perfect to burned very quickly.
Notes
- The width of the potato slices matters because it can affect the cooking time and the texture of the potatoes.
- Be sure to scrape the bottom of the Instant Pot just after adding broth in order to remove any bits of food stuck to the bottom. This helps prevent receiving a burn message.
- Normally, an Instant Pot is set it and forget it. However, since this only requires 1 minute of pressure cooking and then a quick release, don’t go far from your Instant Pot. If you don’t do a quick release right away the potatoes may end up overcooked.
- Watch the potatoes while broiling. The tops of the potatoes will brown very quickly. It took about 3 minutes for me but the time may vary depending on your oven and broiler.
Angelina says
These sound super yummy! I like the addition of thyme, & using gruyere cheese. I do however, believe that when Scalloped Potatoes are made with cheese, they’re called “Au Gratin Potatoes”. Nevertheless, this is a terrific recipe, so thank you, MIchele 🙂
Michele says
Hi Angelina, yes, I discuss the difference between Au Gratin and Scalloped Potatoes in my Easy Cheesy Scalloped Potatoes recipe. Whatever you call them, they are delicious!
Ellen says
Hi Michele! This recipe looks amazing! Are you familiar with the new Mealthy Crisp Lid? I’m wondering whether/how that could be used instead of transferring the dish to the broiler at the end?
Michele says
Hi Ellen, I’m not familiar with that lid. Maybe someone else is familiar with it and can chime in.
Sally says
I was thinking that would work as well
Dannii says
This is one of my favourite side dishes, and I love that you have done it in the instant pot too
Tania says
I adore potatoes and this is such a great recipe to spice things up! My daughter, who is really fussy with her food, really enjoyed it too! Thank you x
Claudia Lamascolo says
These were so easy I will never make them any other way thanks!
Gail Montero says
I love using my instant pot and this is the perfect recipe for it!
Pam says
This was such a quick and easy side dish. The whole family just raved about it!
LaRanda says
This recipe is delicious and so super easy!! I made on a whim and used a mix of shredded pepper jack and sharp cheddar. Family loved them!!
Heather says
These were delicious! Used a mandoline slicer for the potatoes. I also used gruyere, sharp white cheddar, and sharp yellow cheddar cheese with fresh thyme. The instant pot is a game changer for the potatoes.
Andrea says
Can you double the recipe? I wonder how that would change the cook time for the instant pot?
Michele says
Hi Andrea,
Yes, you can double the recipe but don’t change the cook time. The cook time stays the same.
Michele
Glenys says
These potatoes are really delicious and so easy. Is it possible to make them ahead of time and use them the next day?
Michele says
Hi Glenys,
You could make the recipe up until just before broiling the potatoes (Do steps 1 – 7 ahead of time.) Cover and refrigerate for a day or two until you are ready to serve. When ready to reheat, preheat the oven to 350 degrees F. and heat for 15 minutes, Then broil the potatoes for 5 minutes.
Thanks,
Michele
Lani says
What kind of potatoes?
Michele says
Hi Lani,
For scalloped potatoes, I recommend medium-sized Yukon gold because they have such a wonderful buttery flavorful. If you don’t have those, then use russet potatoes.
Thanks,
Michele
Brianne says
I follow a light keto diet and usually make sub turnips for potato’s. Do you think they would have the same cooking time? Thanks!
Michele says
Hi Brianne,
Thanks for the question. In general turnips take longer to cook than potatoes. However, what that being said, I have not tested this and can’t guarantee results. I recommend cooking the turnips longer, probably 3 to 4 minutes instead of 1 minute like the potatoes. I hope that helps.
Thanks,
Michele