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.
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. 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
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 butter, sliced onions, minced garlic, and either 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 in 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
- Oven Roasted Chicken
- Crock Pot Chuck Roast
- Green Bean Casserole
- Sweet Potato Casserole With Marshmallows
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Instant Pot Scalloped Potatoes
Equipment
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.
- 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.
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 🙂
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!