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

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

Instant Pot Scalloped Potatoes

BY: Michele
PUBLISHED: Nov 21, 2019
UPDATED: Aug 16, 2021
36 Reviews / 4.6 Average
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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.

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.

  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 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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Recipe

Photo of individual serving of scalloped potatoes on white plate with casserole dish of scalloped potatoes in the background.
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4.59 from 36 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 minutes
Cook Time 5 minutes minutes
Pressurization: 10 minutes minutes
Total Time 25 minutes 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)
Prevent your screen from going dark

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 scrape the bottom of the Instant Pot to remove any bits of food stuck to the bottom. This helps prevent receiving a burn message. Then add the peeled and 1/4 inch sliced potatoes to the broth.
  • 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. 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.
  3. 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.
  4. 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

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

Comments

  1. Angela Burns says

    February 9, 2024 at 11:36 am

    In step 6 you say to add the remaining liquid. Where does this remaining liquid come from?

    Reply
    • Michele says

      February 9, 2024 at 9:31 pm

      Hi Angela,

      Thanks for the question. In step 6, the remaining liquid is referring to the liquid (chicken broth from step 2) that was used to cook the potatoes in the Instant Pot. After cooking the potatoes, you will remove the potatoes from the Instant Pot, but leave the liquid (chicken broth from step 2) in the Instant Pot. Let me know if you have any other questions.

      Thanks,

      Michele

      Reply
  2. Dawn says

    August 27, 2024 at 11:05 pm

    This was delicious! I added a tablespoons of dijon mustard with the cream. on the last step I put the potatoes back in my foodie and air fried it for 6 minutes instead of broiling. it was perfect

    Reply
    • Michele says

      August 28, 2024 at 1:30 pm

      Hi Dawn,

      I’m so glad you liked it. That’s a great idea to use the air fryer. Thanks for sharing.

      Michele

      Reply
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Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
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