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 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.

Image of instant pot scalloped potatoes on a white plate.

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!

Photo of sliced and seasoned potatoes in the instant pot.

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.

Picture of instant pot scalloped potatoes.

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.

Can you FREEZE Instant Pot SCALLOPED POTATOES?

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.

Image of creamy scalloped potatoes on a wooden spoon.

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.
Easy Instant Pot Scalloped Potatoes

The Best Instant Pot Scalloped Potatoes

Catalina Castravet
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!
5 from 17 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 318 kcal

Ingredients
 
 

  • 3 pounds white potatoes peeled and sliced into 1/4 inch rondelles
  • 1 cup chicken broth or veggie broth for a vegetarian version
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon garlic powder
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 2 cups yellow cheddar cheese shredded and divided

Instructions
 

  • Add sliced potatoes to the Instant Pot.
  • Add broth, salt, pepper, oregano, and garlic powder, stir to combine.
  • Close the lid, point valve to sealed and cook on High Pressure for 1 minute, followed by a 3 mins NPR and after that release manually the remaining pressure.
  • Preheat oven to 375 degrees F.
  • Gently transfer the potatoes from the IP to a pie baking dish and set aside.
  • Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.
  • Add cream and let it slightly simmer. Turn off IP and add 1 cup of shredded cheese, stir until fully melted and smooth.
  • Pour the cheese sauce over the potatoes, toss to distribute and sprinkle on top the remaining 1 cup of shredded cheese.
  • Bake for 15 minutes, or until the mixture is bubbly. Broil for a few minutes to brown the top.

Nutrition

Calories: 318kcalCarbohydrates: 31gProtein: 16gFat: 14gSaturated Fat: 8gCholesterol: 43mgSodium: 611mgPotassium: 1064mgFiber: 5gSugar: 2gVitamin A: 445IUVitamin C: 28.6mgCalcium: 391mgIron: 7.7mg
Tried this recipe?Let us know how it was!

Photo of pressure cooker instant pot scalloped potatoes.

5 from 17 votes

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70 Comments

  1. Those look absolutely amazing and easy too.  We have just been experimenting with our instant pot. 

    1. Hi there, yes this is one of our favorite family dish. Give it a try, it is very flavorful and delicious.

  2. I honestly never thought of making scalloped potatoes in an instant pot. What a brilliant idea, I do love these type of potatoes.

  3. These potatoes look so good! I would love to try them out and serve them with some chicken or beef.

  4. That looks amazing! I never thought about doing something like this in my Instant pot! I can’t wait to try it.

  5. I love my instant pot so this recipe is great. I can’t wait to make it for my mom’s birthday. Scalloped potatoes is one of her favorite sides.

  6. I’m still not entirely sure on the difference between the crock pot and the instant pot. I am going to have to look it up!

    1. Hi Crystel, crockpot is the slow cooker. You usually cook in it for a longer period of time (4-8 hours) on average. While the Instant Pot is the pressure cooker, everything cooks under pressure and the cooking process is much faster, usually in 10-20 minutes. Hope this helps.

  7. This recipe is amazing! My husband loves scalloped potatoes and ham, so I layered in the ham as recommended. Delish! Potatoes nearly melted in your mouth. Flavor was fantastic! Definately my go to Scallped Potatoes w/ Ham recipe.

  8. What type of white potato did you use russet, Yukon etc? I don’t want to use the wrong one and have the potatoes fall apart. Thanks

  9. If you’re new to the Instant Pot, I would suggest reading the booklet that came with your pot. It will answer most of your questions.5 stars

  10. 2 clarify the instant put can do both it is multifunctional. You can use it as a pressure cooker or a slow cooker, that’s the beauty, 2 functions 1 appliance.

  11. I would like to add slice onions with the potatoes. Would I still keep it at 1 min or should I go longer?

  12. I have a Ninja Foodi – do you think this could be finished off in the Foodi without having to transfer to the oven?

  13. 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.

  14. 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.

  15. 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 favorite5 stars

  16. 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.

  17. 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

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

  19. 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 recipe…it is a keeper!

  20. 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.5 stars

  21. 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.5 stars

  22. Yum! I made this recipe as written for Easter dinner and received rave reviews. Made the sauce and poured it over spaghetti squash the second time, also rave reviews!5 stars

  23. This is my favorite go to Instant Pot potato recipe. I tried it a few weeks ago after being disappointed by others and was pleasantly surprised! Today I’m making this for our Thanksgiving dinner!5 stars

  24. Laura, did you have to change the cooking time or anything else when you doubled the recipe? Or just double the ingredients and do everything else the same??

    1. Just double the ingredients and the cooking time stays the same, it will take longer to come to pressure.

  25. So easy and delicious! Best potatoes I have ever eaten! Yes one minute is all they need! I added basil in addition to the oregano and just put the minced garlic in the potatoes while cooking because I didn’t have powdered garlic. Absolutely delicious!5 stars

  26. I have made this recipe multiple times. I sauté an onion and put on top of potatoes and add a pile of ham chunks before I pressure cook. sometimes I vary the cheeses, add some smoked Gouda or Swiss along with the cheddar for a total of two cups cheese. I have even on occasion added some French’s crispy fried onions on top for the last few minutes of baking5 stars

  27. Loved this! I used 1/2 cup skim milk and 1/2 cup plain Greek yogurt. It was pure heaven. Thanks for this recipe!5 stars

  28. I made this entire recipe in my IP! Mine has the bake feature, so I thought why not give it a go. It turned out great!5 stars

  29. Loved it!. Since I had been given a bunch of baby red potatoes, I used those along with some sweet potato chunks. I cooked the potatoes and sweet potato chunks whole on high pressure for five minutes then sliced the potatoes. Next time, I will cook them on high for 3 minutes as they came out a little too soft. I sliced the whole potatoes and sweet potato chunks and layered them in the baking dish. I used the broth to make a cream sauce (no cheese since my husband can’t eat cheese for a while).It was delicious.5 stars