Enjoy pressure cooker scalloped potatoes in half as much time as traditional methods! Heavy whipping cream, sour cream, cheddar cheese, parmesan cheese, and of course, potatoes, combine to create a new twist on a classic dish using the power of your instant pot! This dish is a whole lot easier and a WHOLE LOTTA YUM!
Scalloped Potatoes in Instant Pot
Is a holiday table actually complete if there isn’t scalloped potatoes to eat? This recipe is actually a variation of my aunt’s blue cheese scalloped potatoes we’d eat every Christmas with prime rib. So so delicious! We used her recipe as the base for these delicious and easy Instant Pot scalloped potatoes that will appeal to more people (and kiddos!) plus be more versatile as a year-round holiday staple.
Pressure cooker scalloped potatoes are the perfect comfort-food side dish for your table. Not only are they irresistibly flavorful, but they are also gluten-free!
Whether you are serving your pressure cooker scalloped potatoes alongside ham, a roast, or as a side for your holiday table, these instant pot scalloped potatoes are a must! This dish is quick and easy to put together, cooks up super quickly, and rewards you with perfectly scalloped potatoes every time.
Why You’ll Love This Recipe
- Unlike traditional cooking methods, these pressure cooker scalloped potatoes need just 1 minute in the instant pot, meaning they cook up significantly faster!
- With two different types of cheese, both cheddar and parmesan, your scalloped potatoes are bursting with a creamy and cheesy sauce.
- To create a rich and creamy sauce, this scalloped potatoes instant pot recipe also includes both sour cream and heavy whipping cream!
Create a complete, delicious meal that everyone will love by serving fall roasted vegetables and either crockpot or air fryer ham to your pressure cooker scalloped potatoes.
Ingredient Notes
These pressure cooker scalloped potatoes may require a few ingredients, but your effort will be rewarded!
- Yukon Gold potatoes – peeled and cut into 1/4″ slices. Other white potatoes or red potatoes will work, but Yukon Gold will give you the best flavor
- Chicken broth
- Heavy whipping cream – reduce the fat content by using half and half or milk
- Sour cream
- Cheddar cheese – shredded
- Parmesan cheese – shredded
- Garlic – minced or powered
- Basics – salt & pepper
Variations
Swap out vegetable broth for the chicken broth to create a vegetarian scalloped potato.
Feel free to include meat such as ham or precooked bacon to make this a complete one-dish meal.
Equipment
A Pressure Cooker – This is the Instant Pot model that we used.
Step by Step Instructions
We are going to start the pressure cooker scalloped potatoes off in the instant pot for a cook time of just 1 minute, then put them in a fabulously creamy sauce before we pop them under a broiler to crisp up the top!
Prep Ingredients
Butter or grease a baking dish and set it aside for later.
Slice your potatoes into 1/4″ pieces.
Preheat your broiler and make sure the rack is 4″ from the top.
Pressure Cook
Place the sliced potatoes into the Instant Pot with 1 cup of chicken broth and cook Manual High for 1 minute (some units call this Pressure Cook). Do a Quick Release of the pressure once the potatoes are done.
With a slotted spoon remove the potatoes from the pot and put them into the prepared baking dish.
Leave any remaining chicken broth in the Instant Pot (we had barely any left, most absorbed into the potatoes.)
Turn the Instant Pot to Saute.
Add the sea salt, ground black pepper, minced garlic, 1 cup of the shredded sharp cheddar, 1/4 cup of the parmesan cheese, the heavy whipping cream, and the sour cream to the pot. Save the remaining cheddar and parmesan to top the dish with.
Stir the cheese sauce in the pot until the cheese is melted and the mixture is warm.
Broil
Pour the cheese sauce over the top of the potatoes in the baking dish.
Add the remaining cheese to the top of the dish.
Broil the scalloped potatoes in the oven for 3-4+ minutes or until the cheese is starting to brown and the mixture is bubbling.
Serve hot and enjoy!
Recipe Tips
- To ensure even cooking of your potatoes, be sure to slice your potatoes as evenly as possible. A mandoline is super helpful, but not necessary.
- Be sure to fully incorporate all of your liquids and cheese in the instant pot before pouring over your potatoes.
- We use a 7 x 11 casserole dish for broiling as this creates a great balance between the cripsy top and the soft underside. Feel free to use a 9 x 13 dish if you prefer more of the top layer, but keep an eye as your broiling time may need to be reduced a minute or so.
- Add in ham chunks or top with bacon for an extra special scalloped poatoe dish.
Common Questions
Yes. Simply mix all of the cheese into the sauce, pour over the warm potatoes and gently combine. Skipping the broiling means you won’t end up with a crispy cheese crust on the top, but it will still be delicious!
Your pressure cooker scalloped potatoes will keep for 4 to 5 days in the fridge when in an air tight container.
While it is common to peel the skin off from the potatoes, you can definitely leave the skin on to make this dish even quicker.
More Potato Recipes
More Instant Pot Recipes
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Pressure Cooker Scalloped Potatoes
Make quick and easy pressure cooker scalloped potatoes with cream and sour cream to serve with a roast or on your holiday table.
Ingredients
- 3 lb Yukon Gold potatoes, peeled and cut into 1/4" slices
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 2 cups cup cheddar cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 2 tsp garlic cloves, minced
Instructions
- Butter or grease a baking dish and set it aside for later.
- Place the sliced potatoes into the Instant Pot with 1 cup of chicken broth and cook Manual High for 1 minute (some units call this Pressure Cook).
- Do a Quick Release of the pressure once the potatoes are done.
- Turn on the oven broiler with the oven rack 4" from the heat source.
- With a slotted spoon remove the potatoes from the pot and put them into the baking dish. Leave any remaining chicken broth in the Instant Pot (we had barely any left, most absorbed into the potatoes.)
- Turn the Instant Pot to Saute. Add the sea salt, ground black pepper, minced garlic, 1 cup of the shredded sharp cheddar, 1/4 cup of the parmesan cheese, the heavy whipping cream, and the sour cream to the pot.
- 1 cup of the cheddar and a 1/4 cup of the parmesan are getting set aside to add to the top before broiling.
- Stir the cheese sauce in the pot until the cheese is melted and the mixture is warm.
- Pour the cheese sauce over the top of the potatoes in the baking dish.
- Add the remaining cheese to the top of the dish.
- Broil the scalloped potatoes the oven for 3-4+ minutes or until the cheese is starting to brown and the mixture is bubbling.
- Serve hot and enjoy!
Notes
Using a mandoline makes it quicker and easier to get perfectly cut 1/4" potato slices. We cut ours by hand with one person peeling while the other sliced. A great task to get help from an older child!
Feel free to substitute chicken broth for vegetable broth to make it a vegetarian dish.
We used a 7x11 sized baking dish, any low ovenproof dish will work as long as it will hold the scalloped potatoes casserole.
To make this a main dish casserole, feel free to add ham or pre-cooked bacon to taste.
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 341Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 59mgSodium 564mgCarbohydrates 31gFiber 3gSugar 3gProtein 11g
Wendy says
Had a craving and an instantpot and I found your recipe! Cut up the potatoes and cooked them 1 minutes (actually like 6 by the time they came to pressure) in my steamer basket and then melted the cream and cheese together and pured the mix on the potatoes. Broiled it in the oven, perfect, now I just have to lose the recipe so I’m not making them every week, scallop potatoes go with everything!!! Thank you.
Penny says
Trying this today to serve with Brisket.
Question: would it be possible to make this ahead, refrigerate, then warm under the broiler right before serving?
WholeLottaYum says
I would bake it instead of broiling if you’re reheating it from cold. It won’t heat all the way through on broil before the top turns brown.
Amy says
I test recipes all the time and wasn’t sure how this would go. Worked great!! The potatoes fell apart a bit when transferring dishes, but who cares? The only adjustment I made was to add a packet of ranch dressing mix (not my usual style but I had a craving soooo). I didn’t need to add extra liquid (sometimes you do w the ranch dressing mix). Delicious. I’m never making scalloped potatoes the old way again. InstantPot for the win!
WholeLottaYum says
The Instant Pot is definitely a win on this recipe! Making scalloped potatoes in an Instant Pot takes SO much time off of the cook time! Thank you for sharing!
Susan says
I didn’t have whipping cream so I used buttermilk and I am so pleased with how it turned out. Cut about an hour of my regular recipe and didn’t have to run the oven except for a few minutes on broil. So happy!
WholeLottaYum says
Thank you for sharing that buttermilk is a good swap! I’m so glad you enjoyed the pressure cooker scalloped potatoes!