I’m so excited to share with you my favorite instant pot scalloped potatoes recipe. This dish is a classic comfort food that never fails to impress. It’s a staple in many American households, and for good reason – it’s easy to make, delicious, and perfect for any occasion.
Whether you’re looking for a simple weeknight dinner or a show-stopping side dish for a holiday gathering, this recipe is sure to become a family favorite. The beauty of scalloped potatoes lies in its simplicity. Thinly sliced potatoes are layered in a dish with cheese, cream, and seasonings, then baked until golden brown.
The result is a rich, creamy texture that’s both comforting and indulgent. And the best part? It’s incredibly easy to make – just layer the ingredients in the instant pot and cook until done.
But what really sets this recipe apart is the key home cooking technique: using the instant pot to achieve perfectly cooked potatoes every time. No more overcooking or undercooking – with the instant pot, you can rely on perfectly cooked potatoes with minimal effort. As a busy mom, I appreciate how quickly this dish comes together.
Simply slice the potatoes, shred the cheese, and mix together the cream and seasonings. Then it’s just a matter of layering everything in the instant pot and cooking until done. The result is a delicious, satisfying meal that’s perfect for any day of the week.
Instant Pot Scalloped Potatoes
4.6 from 1091 votes
Creamy, tender scalloped potatoes made quickly in the Instant Pot. Layers of thinly sliced potatoes are cooked in a rich, cheesy sauce for a comforting side dish.
2 pounds russet potatoes, peeled and thinly sliced (1/8 inch thick)
1 tablespoon unsalted butter, softened
For the Sauce
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup heavy cream
1/2 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
👨🍳Directions
1Butter the inside of an oven-safe dish that fits inside your Instant Pot.
2Layer the sliced potatoes evenly in the dish, overlapping slightly, and set aside.
3Set the Instant Pot to Saute mode on High and melt 2 tablespoons butter.
4Add the chopped onion and cook, stirring, until softened, about 3 minutes.
5Add the minced garlic and cook for 30 seconds until fragrant.
6Sprinkle the flour over the onion mixture and whisk continuously for 1 minute until the flour is fully incorporated and lightly golden.
7Slowly pour in the broth while whisking to prevent lumps, then add the heavy cream, milk, salt, pepper, and nutmeg.
8Continue whisking the sauce until it thickens slightly, about 2 minutes, then remove the pot from heat.
9Stir in the shredded cheddar and Parmesan cheese until melted and smooth.
10Pour the cheese sauce evenly over the layered potatoes in the dish, ensuring all slices are coated.
11Cover the dish tightly with aluminum foil.
12Place the trivet or steamer rack in the Instant Pot and add 1 cup of water.
13Carefully set the foil-covered dish on the trivet.
14Lock the lid and set the valve to Sealing.
15Pressure cook on High for 25 minutes.
16Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.
17Remove the lid and check that the potatoes are tender when pierced with a fork; if not, cook for an additional 5 minutes under pressure.
18Carefully remove the dish from the Instant Pot using oven mitts.
19For a golden top, place the dish under the broiler for 2 to 3 minutes until bubbly and lightly browned.
20Let rest for 5 minutes before serving.
🔧Equipment
Instant Pot (6-quart or larger)
Mandoline slicer or sharp knife
Medium saucepan
Whisk
Spatula
Measuring cups and spoons
Oven-safe dish (7-inch round or similar) that fits in the Instant Pot
For best results, use a mandoline to slice potatoes uniformly. You can substitute Gruyere or Monterey Jack cheese for the cheddar. To make ahead, assemble the dish and refrigerate, then increase pressure cooking time by 5 minutes.
Watch Video Of How Instant Pot Scalloped Potatoes Works
This instant pot scalloped potatoes recipe is always a good idea for any occasion – whether you’re looking for a comforting side dish or a satisfying main course. The best part?
It’s incredibly easy to make and reheats beautifully for leftovers. Try serving it alongside roasted meats or vegetables for a well-rounded meal that’s sure to please even the pickiest eaters.
❓ Frequently Asked Questions About Instant Pot Scalloped Potatoes
1. What type of potatoes are best for scalloped potatoes?
Russet or Idaho potatoes are ideal for scalloped potatoes due to their high starch content and ability to hold their shape well.
2. Can I use low-fat cream instead of heavy cream?
While you can use low-fat cream as a substitute, keep in mind that it may affect the flavor and texture of the dish slightly.
3. How do I prevent the potatoes from becoming too mushy?
To prevent overcooking, check on the potatoes frequently during cooking time and adjust as needed.
4. Can I add other ingredients to my scalloped potatoes recipe?
Yes! Feel free to add diced ham, chopped herbs, or grated cheddar cheese to give your dish an extra boost of flavor.
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