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+ servings
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

These Instant Pot scalloped potatoes are an instant comfort dish, rich, creamy and irresistibly cheesy and ready in 45 minutes.


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

Nutrition Information

Calories: 471kcal, Carbohydrates: 34g, Protein: 19g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 105mg, Sodium: 887mg, Potassium: 808mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1054IU, Vitamin C: 10mg, Calcium: 323mg, Iron: 2mg
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