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Creative Recipes » Side Dishes » Potatoes » Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

Nov 21, 2019 4 Comments

This post may contain affiliate links. Please read my disclosure policy.
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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.

Photo of individual serving of scalloped potatoes on white plate with casserole dish of scalloped potatoes in the background.

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, 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 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.

  1. Sauté the onions and garlic in butter in the Instant Pot.

Overhead photo of sliced onions in Instant Pot

2. Pour in the chicken or vegetable broth and then add the peeled and 1/4 inch sliced potatoes. 

Overhead photo of sliced potatoes and onions in Instant Pot

3. Next Pressure cook for 1 minute on HIGH PRESSURE. (Yes, only 1 minute, that is NOT a typo.)

Photo of front of Instant Pot showing 1 minute pressure cook time.

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.

Horizontal photo of scalloped potatoes in serving dish.

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.

Photo of Instant Pot Scalloped Potatoes in casserole dish

Tips For Making Scalloped Potatoes In the Instant Pot

  1. The width of the potato slices matters because it can affect the cooking time and the texture of the potatoes. 
  2. 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.
  3. 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

  1. Instant Pot Acorn Squash
  2. Instant Pot Mac And Cheese
  3. Instant Pot Ham Green Beans And Potatoes
  4. Instant Pot Cranberry Sauce

What To Serve With Instant Pot Scalloped Potatoes

  1. Roast Turkey with Apple Cider Brine
  2. Cajun Herb Prime Rib – perfect for a holiday dinner.
  3. Oven Roasted Chicken
  4. Crock Pot Chuck Roast
  5. Green Bean Casserole
  6. Sweet Potato Casserole With Marshmallows

If you like this recipe or make this recipe,  be sure to leave a comment, rate the recipe, and follow us on:

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Photo of individual serving of scalloped potatoes on white plate with casserole dish of scalloped potatoes in the background.
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4.41 from 5 votes

Instant Pot Scalloped Potatoes

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.
Course Side Dishes
Cuisine American
Keyword Instant Pot Scalloped Potatoes
Prep Time 10 minutes
Cook Time 5 minutes
Pressurization: 10 minutes
Total Time 25 minutes
Servings 6
Calories 234kcal
Author Michele @ Flavor Mosaic

Equipment

  • 6-Quart Instant Pot Duo60 from Amazon.com (affiliate link)

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.
  • Pour in the chicken or vegetable broth and then add the peeled and 1/4 inch sliced potatoes. 
  • 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

Source: Adapted from JoanieSimon.com.
  1. The width of the potato slices matters because it can affect the cooking time and the texture of the potatoes. 
  2. 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.
  3. 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.

What To Serve With Scalloped Potatoes

  1. Roast Turkey with Apple Cider Brine
  2. Cajun Herb Prime Rib – perfect for a holiday dinner.
  3. Crock Pot Brown Sugar Pineapple Ham
  4. Oven Roasted Chicken
  5. Crock Pot Chuck Roast
  6. Green Bean Casserole
  7. Sweet Potato Casserole With Marshmallows

Nutrition

Calories: 234kcal | Carbohydrates: 20g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 413mg | Potassium: 681mg | Fiber: 4g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 20mg | Calcium: 278mg | Iron: 5mg

Filed Under: American, Christmas, Comfort Food, Easter Recipes, Instant Pot Recipes, Potatoes, Side Dishes, Southern Recipes, Thanksgiving, Thanksgiving Sides Tagged With: heavy cream, Instant Pot Scalloped Potatoes, potatoes

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Comments

  1. Angelina says

    November 22, 2019 at 11:46 am

    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 🙂

    Reply
    • Michele says

      November 22, 2019 at 4:21 pm

      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!

      Reply
  2. Ellen says

    December 22, 2019 at 2:24 pm

    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?

    Reply
    • Michele says

      December 22, 2019 at 8:11 pm

      Hi Ellen, I’m not familiar with that lid. Maybe someone else is familiar with it and can chime in.

      Reply

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