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Instant Pot scalloped potatoes are rich, creamy, and irresistibly cheesy, it is an instant comfort dish ready in less than 45 minutes! It can be served as a side dish or a main, and it’ll sure be your family favorite!!!!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! If you are new to Instant Pot cooking, go to my Instant Pot Beginner’s Guide!
In our previous post, we discussed pot-in-pot cooking. And this exact method allows us to enjoy these uber-creamy Instant Pot scalloped potatoes in less than 45 minutes.
INSTANT POT SCALLOPED POTATO INGREDIENTS
Here are all the ingredients you need for this simple yet tasty dish.
- Which Potatoes do I choose?
You can choose either Russet potatoes or Yukon Golds. The difference between these two potatoes is that the Russet Potatoes have more starch and make a creamier sauce. Whereas the Yukon Golds hold their shape better but the sauce is slightly milkier.
- Can I leave the skin on?
You can most definitely leave the skin on this is up to you. Some prefer the skin on as it captures all the natural nutrition especially the fiber. For aesthetic reasons, some prefer to remove it. But it’s your choice!
- How thin do I cut the potatoes?
Scalloped potatoes are usually cut about 1/8 inch thick and try to cut them uniformly as it helps to cook them evenly.
HOW TO MAKE INSTANT POT SCALLOPED POTATOES
- Step 1. Thinly slice the potatoes and cut the ham into small pieces.
- Step 2. Combine the sauce ingredients, except the cheese.
- Step 3. Assemble everything in a round pan alternating a layer of potato slices, ham, sauce and cheese.
- Step 4. Pour in some water in the Instant Pot, then place a trivet and then the pan with potatoes inside the Instant Pot.
- Step 5. Cover the pot. Make sure the valve is set to sealing and set the pot for25 minutes on high.
- Step 6. Once the time is up, do a quick release, which simply means turn the valve to venting.
- Step 7. Carefully remove the dish from the Instant Pot. Don’t worry if the sauce looks runny, it’ll thicken up while resting. Sprinkle the remaining cheese on top and broil for 3-5 minutes, or until cheese is melted and browned.
- Step 8. Rest for 10-15 minutes and then serve!
Here’s some FAQ about Instant Pot Scalloped potatoes…
Can I cook this scalloped potatoes recipe straight in Instant Pot without using an insert pan?
- No, because the sauce is a 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 the 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 anyway.
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.
My Instant Pot Scallion Potatoes curdled. What went wrong and can I fix it?
- So firstly you can eat it, it is not harmful but it won’t be as appetizing. Check that you did indeed use heavy cream and the suggested potatoes above.
- Make sure the heavy cream is very fresh. Whole-fat dairy products are less likely to curdle, so consider using them as opposed to low-fat alternatives.
- You won’t be able to fix it perfectly, but add heavy cream and cheese and then broil it on a lower heat for another 10 minutes.
Instant Pot Scalloped Potatoes
- 2 lbs russet potatoes, washed and peeled
- 4 oz 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!
This post was originally published on October 14, 2018, and last updated on March 5, 2020.