Instant Pot Scalloped Potatoes

Catalina Castravet
By Catalina Castravet
5 from 9 reviews

Instant Pot Recipes Recipes Side Dishes

Cook time Cook time: 25 minutes

Instant Pot Scalloped Potatoes are cheesy, creamy, and made in a fraction of the time. This is a perfect side dish to have for Easter, Thanksgiving, or a larger gathering!

We love Instant Pot dishes, and this side dish is a favorite of ours. You can serve it with corned beef, slow cooker garlic brown sugar, or slow cooker brown ham.

Easy Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes are super flavorful and delicious. It is a quicker and easier version of any scalloped potatoes that we have ever previously made. The pressure cooker does its job the best in this recipe. You will end up with soft potatoes that still hold their sliced form, which is cheesy and delicious. They have the right texture that you would expect from a high-end restaurant.

This dish could also be made in the slow cooker. However, from our previous experience, the recipe ends up with gummy mashed potatoes. Therefore, we always end up using the pressure cooker because it results in the best-scalloped potatoes.

This recipe cooks faster in the pressure cooker and all it needs is just a few minutes under the broiler for the perfect finish. It’s a quick flavorful side dish for your next holiday dinner!

How to make the best Instant Pot Scalloped Potatoes?

  1. The most work in this recipe is simply preparing the potatoes. Be sure to wash and peel them prior to slicing. An important aspect here is how thin you cut the potatoes. We love them cut in the neighborhood of 1/4 inch. This is the ultimate thickness for them to retain their sliced form through the cooking process, and not get mushy. Also, they end up just soft enough to melt in your mouth.
  2. Once you have the potatoes cut and ready, the rest is super simple. All you need is to cook them with a cup of vegetable broth, and some seasoning for a few minutes in the Instant Pot.
  3. When done, drain the potatoes and arrange in a baking dish and alter them with shredded cheese layers.
  4. Then, add the remaining ingredients to the pressure cooker and set to “Saute” and stir until the sauce is smooth.
  5. Pour the sauce over the potatoes, and top with more shredded cheese and broil.

How to make Scalloped Potatoes in the oven?

We have made this recipe in the oven as well and is similarly creamy and flavorful. The oven version can be found in this link.

What type of potatoes is best for this recipe?

We tend to like starchy potatoes for this dish because they work best here. They make it creamy when cooking. Our favorite choice is Russet and Yukon, but we prefer Yukon most of the time. They add the right flavor and have a soft and perfect texture when cooked.


Yes, this dish can be easily frozen and enjoyed at a later date.

  • First, let them completely cool after cooking.
  • Then, cover with aluminum foil and plastic wrap or freeze in airtight containers, and freezer for up to 3 months.
  • When ready to serve, remove the dish from the freezer and place in the fridge to thaw overnight.
  • The next day, reheat in the microwave or oven at 350 degrees F for about 10-15 minutes.

Expert Tips:

  • We use a 6-Qt Instant Pot, and we love it!
  • To evenly cut the potatoes, we recommend using mandoline. It does a nice job of cutting them evenly, which results in uniform cooking. However, if you don’t have it, worries, a sharp knife, and a steady hand can also do the trick.
  • For best texture, we recommend cutting them in the neighborhood of 1/4 inch to 1/3 inch.
  • If you want to prep these a day ahead of time, we suggest preparing them up until the point of broiling them, and cover the dish and refrigerate. Then, before serving, heat your oven to 350 and bake for about 15 minutes. After, turn it on broil for about 5 minutes, till nice and bubbly brown.
  • For a larger portion, you can double the size. Keep the cooking time the same and just double the ingredients.
  • Also, you can use your favorite cheeses. We like to go with extra sharp cheddar, but this is totally optional.
  • Similarly, for the topping, you can use a buttery parm and panko mix.
  • For extra flavor, sprinkle each layer of potatoes with diced or shredded ham.
  • When you broil the scalloped potatoes, keep an eye on them so they don’t get burnt.
  • Leftovers can be enjoyed for breakfast with deviled eggs, sliced sausage on the side.
  • Let the potatoes cool slightly before digging in. This will allow the creamy sauce to thicken and the cheese to get perfectly absorbed.
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5 from 9 reviews

The Best Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes are cheesy, creamy and made in a fraction of the time. This is a perfect side dish to have for Easter, Thanksgiving, or larger gathering!

Author: Catalina Castravet Serves: 6 servings
Prep time: 15 minutes Cook time: 25 minutes Total time: 40 mins



Nutrition information

Calories: 318 Carbohydrates: 31 Protein: 16 Fat: 14 Saturated Fat: 8 Cholesterol: 43 Sodium: 611 Potassium: 1064 Fiber: 5 Sugar: 2 Vitamin A: 445 Vitamin C: 28.6 Calcium: 391 Iron: 7.7
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You shouldn't get the "burn" message because you're only cooking the potatoes and seasonings in broth under pressure. Make sure you're not pressure cooking with the cream or cheese. That can give you the burn message.


Amanda Ring

This recipe is so easy and the cook time is so much less than traditional scalloped potatoes. These turned out amazing and I’ll likely be among these for family get togethers! I used half cheddar and half mozzarella because I had mozzarella that needed to be used. Otherwise, followed the recipe exactly and it was amazing.



So I had potatoes and an insta pot! No cream or shredded cheese! I made cream out of milk and cornstarch. Found a spicy block of cheddar and some sliced yellow cheese. Even a Few squares of Colby jack! It turned out great. Nice heat and potatoes cooked perfectly! Thank you, this is a new favorite



These were amazing!! We fought over the leftovers.


Happy that you loved them!


Barbara J Tyler

Why on earth would you potatoes the hard way? Precook them in the instant pot and the skins slide right off under cold running water.



I am a real big fan of scalloped potatoes, same way on cooking them but I add ham chunks as well. one complete meal, yummy



Is there any way to substitute heavy cream ?


half and half



Thank. You so much for this recipe my son made this for us tonight! Fast!, easy and delicious most of all!y


Happy that your family enjoyed it!



Made these potatoes today. They were delicious.


Hi Pattie, thank you for your feedback!


Jack D

Had it with Ham today, was the perfect side and tasted amazing!!!!


Marlena Wencel

How much leftover potato water is there supposed to be because I had maybe a tablespoon? No doubt the potatoes were perfectly cooked though!


oh I had a bit more :) closer to 1/2 cup


Harriet Edwards

I made these tonight for dinner. Followed the recipe, except I didn’t have any Cream, so I used a can of Cream of Mushroom soup. It was delicious! Thank you for this is a keeper!


Happy that you loved it!



Evaporated milk can be used.


Laura Kehoe

Delicious and easy! I added shallots whith potatoes to the instant pot and doubled the recipe. Next time I will do NPR after 1 to to 2 minutes. Thick cut and where too done at 3 minutes.



I thoroughly enjoyed this recipe, so thank you very much. Aside from adding a shallot with the garlic, and sprinkling in some paprika, I followed the recipe and had great success. I'm so happy that I found this recipe because I had been wanting to make scalloped potatoes for a while but put it off because of the long oven time. Cooking the potatoes first in the instant pot, and then the sauce made the process seem very speedy in comparison.


I am so happy you enjoyed the recipe! thanks for the feedback!


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