Instant Pot Scalloped Potatoes
Rich, creamy and irresistibly cheesy, these Instant Pot scalloped potatoes are an instant comfort dish. It can be served as a side dish, or a main, and it’ll sure be your family favorite!!!!
- 2lbs russet potatoes, washed and peeled
- 4oz sliced deli ham
- 1 cup heavy whipping cream
- 1 cup milk
- 2-3 garlic cloves, grated on microplane zester
- 2 tablespoons all-purpose flour
- 1 teaspoons salt
- 1 teaspoon ground black pepper
- ½ cup loosely packed cilantro, chopped
- 1 cup grated mozzarella cheese, divided
- 1 cup grated cheddar cheese, divided
- Thinly slice the potatoes and cut the ham into small squares.
- In a medium bowl whisk together the heavy cream, milk, garlic, flour, salt, black pepper and cilantro.
- Spray a round pan that fits inside your Instant Pot (I used 8″ round with 2″ high sides) with cooking spray.
- Layer half of the potatoes and ham in the prepared pan, followed by half of the cheese.
- Pour half of the liquid over the top. Repeat with the rest of the potatoes, ham and liquid, reserving the remaining cheese for later.
- Place a trivet on the bottom of your inset pan of your Instant Pot and pour 1-2 cups of water
- Carefully lower your pan down into the liner of your pressure cooker.
- Close the lid and make sure the pressure release valve is set to sealing. Set Instant Pot to Manual on High pressure for 25 minutes. Then do a Quick Release, but carefully turning the valve to venting.
- Carefully pull the pan out by the trivet handles and place pan on a baking sheet.
- Top with the remaining cheese and place under the broiler in your oven for 3 minutes. (Or if you don’t want to turn on your oven you can just leave the potatoes in the pressure cooker, top with cheese and cover for 5 minutes before removing from liner).
- Rest the potatoes for about 10-15 minutes before serving, so the sauce thickens and gets absorbed into the potatoes. Enjoy!
I LOVE my Instant Pot! I know some people have a love/hate relationship with it. And I’ll admit, I had that in the beginning too. But the more I used it, the more I fell in love with it.
In the beginning, my go-to Instant Pot recipes were chicken broth, chili, stew, and meatball pasta. And I slowly started converting my favorite recipes into Instant Pot friendly versions. It’s so fun and so convenient. And as I mentioned earlier, it’s not always a smooth road, but I’m telling ya, it’s totally worth it!
Here’re some FAQ about this recipe…
Can I cook this scalloped potatoes recipe straight in Instant Pot without using an insert pan?
No, because the sauce is thick cream-based sauce, it gets scorched on the bottom, preventing the Instant Pot to come to pressure.
Can I skip the broiling part?
Yes, you sure can! Simply sprinkle the cheese after potatoes are cooked, and close the lid for 5 minutes or so, until the cheese is melted. It just won’t have that brown crust, no big deal!
Ugh, I hate cilantro. Can I skip it?
Absolutely. Your scalloped potatoes, your rules. However, I think it adds delicious flavor to these scalloped potatoes. But if you don’t like cilantro, you won’t like it any way.
The sauce is too runny. What did I do wrong?
You did nothing wrong. The sauce is usually thinner at the beginning, but as you let it rest, it thickens up nicely.