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!!!!  #sidedish #InstantPotrecipes #Instantpotpotatoes #scallopedpotatoes #comfortfood #busycooks

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!!!!

Ingredients:

  • 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

Directions:

  1. Thinly slice the potatoes and cut the ham into small squares.
  2. In a medium bowl whisk together the heavy cream, milk, garlic, flour, salt, black pepper and cilantro.
  3. Spray a round pan that fits inside your Instant Pot (I used 8″ round with 2″ high sides) with cooking spray.
  4. Layer half of the potatoes and ham in the prepared pan, followed by half of the cheese.
  5. Pour half of the liquid over the top. Repeat with the rest of the potatoes, ham and liquid, reserving the remaining cheese for later.
  6. Place a trivet on the bottom of your inset pan of your Instant Pot and pour 1-2 cups of water
  7. Carefully lower your pan down into the liner of your pressure cooker.
  8. 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.
  9. Carefully pull the pan out by the trivet handles and place pan on a baking sheet.
  10. 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).
  11. Rest the potatoes for about 10-15 minutes before serving, so the sauce thickens and gets absorbed into the potatoes. Enjoy!

Recipe Notes:

This recipe has been tested in my favorite Instant Pot DUO 6qt.

All images and text © for Busy Cooks
Scroll down to read more tips and story behind the recipe

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!!!!  #sidedish #InstantPotrecipes #Instantpotpotatoes #scallopedpotatoes #comfortfood #busycooks

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!

In our previous post, we discussed about pot-in-pot cooking. And this exact method allows us to enjoy these uber-creamy Instant Pot scalloped potatoes in less than 45 minutes.

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!!!!  #sidedish #InstantPotrecipes #Instantpotpotatoes #scallopedpotatoes #comfortfood #busycooks

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.

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!!!!  #sidedish #InstantPotrecipes #Instantpotpotatoes #scallopedpotatoes #comfortfood #busycooks

This beautiful golden crust is formed by broiling it for a few minutes.

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!!!!  #sidedish #InstantPotrecipes #Instantpotpotatoes #scallopedpotatoes #comfortfood #busycooks

Allow the scalloped potatoes rest for 10-15 minutes so that the creamy sauce thickens and gets absorbed into the potatoes.

Stay connected and join Busy Cooks community:
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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!!!!  #sidedish #InstantPotrecipes #Instantpotpotatoes #scallopedpotatoes #comfortfood #busycooks

Instant Pot Scalloped Potatoes

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!!!!

Ingredients:

  • 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

Directions:

  1. Thinly slice the potatoes and cut the ham into small squares.
  2. In a medium bowl whisk together the heavy cream, milk, garlic, flour, salt, black pepper and cilantro.
  3. Spray a round pan that fits inside your Instant Pot (I used 8″ round with 2″ high sides) with cooking spray.
  4. Layer half of the potatoes and ham in the prepared pan, followed by half of the cheese.
  5. Pour half of the liquid over the top. Repeat with the rest of the potatoes, ham and liquid, reserving the remaining cheese for later.
  6. Place a trivet on the bottom of your inset pan of your Instant Pot and pour 1-2 cups of water
  7. Carefully lower your pan down into the liner of your pressure cooker.
  8. 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.
  9. Carefully pull the pan out by the trivet handles and place pan on a baking sheet.
  10. 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).
  11. Rest the potatoes for about 10-15 minutes before serving, so the sauce thickens and gets absorbed into the potatoes. Enjoy!

Recipe Notes:

This recipe has been tested in my favorite Instant Pot DUO 6qt.

All images and text ©Wendy Stoltz for Busy Cooks
Scroll down to read more tips and story behind the recipe

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!

Pot-in-Pot method for Instant Pot scalloped potatoes

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.

Potatoes

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. Slice the potatoes and ham.
  • Step 2. Wisk together the rest of the ingredients, except the cheese.
  • Step 3. Spray a round pan and then layer half the potatoes and ham followed by half the cheese.
  • Step 4. Pour half the liquid over the top and repeat layering remaining potatoes and ham and then the liquid. Reserve the cheese for later.
  • Step 5. Place the trivet on the bottom of your inset pan of your Instant Pot and pour 1-2 cups of water.
  • Step 6. Close the lid and set the Instant Pot to Manual on High pressure for 25 minutes. Then do a quick release, carefully turn the valve to venting.
  • Step 7. Take the pan out and place it on a baking sheet.
  • Step 8. Add the remaining cheese and broil for 3 minutes.
  • Step 9. Rest potatoes for 10-15 minutes and Enjoy!

Pot-in-Pot method for Instant Pot scalloped potatoes

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 will not 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 will not 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 are rich, creamy and irresistibly cheesy, it is an instant comfort dish ready in less than 45 minutes!

This beautiful golden crust is formed by broiling it for a few minutes.

Instant Pot scalloped potatoes are rich, creamy and irresistibly cheesy, it is an instant comfort dish ready in less than 45 minutes!

Allow the scalloped potatoes rest for 10-15 minutes so that the creamy sauce thickens and gets absorbed into the potatoes.

This post was originally published on October 14, 2018, and last updated on February 27, 2020.

Stay connected and join Busy Cooks community:
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