Instant Pot Scalloped Potatoes
If you want a rich meal, know that Instant Pot scalloped potatoes are the cheesy goodness you deserve. It doesn’t have to be Easter, Thanksgiving, or Christmas to make these cheesy potatoes from heaven.
If you want to impress a few people, simply pull out this recipe and you have the perfect side dish. It pairs perfectly with homemade meatloaf, ham, or even chicken. Serve with a side of broccoli or asparagus and we have ourselves a party here.
What Kind of Pressure Cooker Should I Use?
For this recipe, I used my Instant Pot Duo plus, but any electric pressure cooker and multicooker can work with this dish. If you’re looking for a great pressure cooker, take a look at my product reviews.
How Do You Make Easy Instant Pot Scalloped Potatoes?
Since making scalloped potatoes in the oven tends to be a long task, these Instant Pot scalloped potatoes are quick and easy to make. No wondering if your potatoes are cooked through. The pressure cooker will cook a soft and pillowy potato just like mom used to make.
Some make this recipe in the slow cooker, but I’ve tried them, and they don’t turn out so good in texture. They come out sort of gummy, which is a no-no in the potato cooking business.
You’ll start off cooking this recipe in the pressure cooker then finish off your potatoes under the broiler or Duo Crisp lid for a nice golden-brown finish to your potatoes. Cheesy potatoes never tasted so good!
How to Prepare the Best Instant Pot Scalloped Potatoes
You want to remember to prepare your potatoes properly before starting to cook. Wash and peel your potatoes, no matter which kind of potatoes you’re using.
Then. you’re going to cut your potatoes in ¼ inch slices, not thinner and not thicker. Any thinner and your potatoes will be mushy. Any thicker, and your potatoes will not have the perfect softness we’re going for.
You’ll add a cup of vegetable broth or chicken broth to your potatoes in the Instant Pot. Then, we’ll pressure cook the potatoes for a few minutes. Next, we take the potatoes from the pot, then layer them in a baking dish of your choice. We save the stock.
This is when your cheesy layers come in. You’ll add your shredded cheese to the layers in between. Next, we’ll go back to the Instant Pot pressure cooker and add the final ingredients left to make a sauce using the sauté mode.
Once your sauce is done, you’ll add it to the potatoes and add more shredded cheese. As an option, sprinkle seasoned bread crumbs on top. You’ll pop it under the oven until you get a golden brown crispy crust.
What Kind of Potato Should I Use For the Recipe?
You want to use a potato that is higher in starch, which will create a creamier base to your Instant Pot scalloped potatoes. A good choice is the Russet or the Yukon Gold potatoes. I prefer to cook with the Gold, as they have a richer taste and velvety texture when cooked.
Can Instant Pot Scalloped Potatoes Be Frozen For Later?
Yes! Freezing scalloped potatoes is a good option, especially if you don’t want to waste leftovers. Once completely cooked and cooked off, you can put your potatoes in an airtight container or cover your dish with foil.
Stick your dish in the freezer for up to three months. When you’re ready to enjoy your potatoes, place the potatoes in the fridge overnight to let them thaw. Reheat in the oven at 350 for about 15 minutes and enjoy!
How Do I Get the Best Instant Pot Scalloped Potatoes?
For best results, it’s recommended that you use a 6-qt Instant Pot or an 8-qt Instant Pot. Also, remember to cut your potatoes evenly for the best cooking results. You could try safely using a mandoline. Remember to get the potatoes about ¼ of an inch or ⅓ of an inch if you must.
Need to premake your potatoes? Make everything besides the oven broiling step. Then, bake at 350 for 15 minutes. Then, turn to broil for 4-5 minutes or until brown.
Need to cook for a larger group? Double the ingredients. Cooking time stays the same.
For better taste results use sharp cheddar and grate the cheddar, you can add Colby jack, gruyere, or any salty, rich cheese you prefer. Add your parmesan cheese to the breadcrumbs for a tastier crust.
Finally, let your Instant Pot scalloped potatoes set before serving so it’s cheesy, creamy, and delicious. It’s recommended that you wait about 10-15 minutes to cool once out of the oven before digging into your dish.
For more tasty recipes, check out my recipe page.
Instant Pot Scalloped Potatoes
- 1 cup of vegetable stock or chicken stock
- 3 lbs of potatoes (Russet or Yukon Gold potatoes), washed, peeled and sliced in rounds
- 1 tsp of garlic powder
- 1 large white onion, diced
- ½ tsp of salt
- ½ tsp of pepper
- 1 cup of heavy cream
- 2 cups of sharp cheddar cheese, shredded (or a mix with Colby, gruyere, or regular cheddar cheese)
- Optional: ½ cup of seasoned bread crumbs
- Make sure your oven is preheated to 375 degrees Fahrenheit.
- Add in your potatoes, sliced ¼ inch thick in rounds, to the Instant Pot inner pot.
- Add in your vegetable stock or chicken stock, salt, pepper, and garlic powder, and stir, combining with the potatoes.
- Close your Instant Pot lid, making sure your valve is on the sealing position. Cook on high pressure for one minute. Do a natural release after three minutes from when the timer goes off. Manually release the pressure.
- Transport your potatoes from the stock and layer your potatoes in a baking dish, adding shredded cheese, in between. Set aside.
- Turn on sauté mode on your Instant Pot, and add the onions to your pot, stir for about 30 seconds to a minute.
- Add in the cream, and let simmer. Turn off the heat.
- Add in a cup of your shredded cheddar. Make sure your mixture is creamy and smooth.
- Pour your cheese sauce over the potatoes in your baking dish. Sprinkle with remaining shredded cheese and optional breadcrumbs.
- Bake for 15 minutes. Then, change to broil and bake for another few minutes or until golden brown.
- Take your dish out of the oven. Wait 10-15 minutes and serve.