Instant Pot Scalloped Potatoes are delicious and very easy to make thanks to the convenience of the Instant Pot.
I love to eat scalloped potatoes! But I’ll be honest; the whole process of making them is quite daunting.
After quite a bit of testing I’ve tweaked my scalloped potato recipe to be made in the Instant Pot.
This recipe is done in a fraction of the time thanks to the high-pressure cooking that the Instant Pot creates.
This is definitely a personal preference, and quite controversial topic at times. I like to spend the extra time to peel the potatoes.
I’m not a fan of the stringy potato peels throughout my scalloped potatoes.
But, if you like the additional texture and don’t want to spend the time peeling potatoes, then you can definitely still make this recipe and not peel the potatoes.
My scalloped potatoes are gluten-free. This makes for another delicious gluten-free side dish to serve during the holidays or a Sunday dinner.
Some recipes will call for making a roux with flour and butter. My recipe does not call for that all.
In fact, it’s just heavy cream and cheese that thicken the sauce. Make sure if you are cooking for someone with a gluten allergy that the stock you use is gluten free.
First step is to peel the potatoes. Then using a hand-held mandolin slicer, thinly slice all the potatoes.
Place the thinly sliced potatoes in the Instant Pot and rinse with water. Pour the one-cup of chicken broth into the Instant Pot.
Cook on “manual” for one minute. Once the potatoes are done cooking carefully force the pressure out of the Instant Pot.
Once all the pressure is released, carefully remove the lid. Spray, a glass baking dish with cooking spray.
Then pour the sliced potatoes directly into the baking dish and place the pot on the base. Select “sauté” mode.
Melt butter, add in the dried onion flakes, heavy cream, garlic powder, dehydrated chive and black pepper.
Mix well then add in half the cheddar cheese. Turn the heat off and mix until melted.
Carefully, pour the cheese sauce on top. Then top with the remaining cheddar cheese.
Place the baking dish under the broiler for a few minutes to get a golden brown “baked” scalloped potato.
Of course, you can skip this step if you don’t care about the golden-brown top. I personally like the crunchy baked top so, I feel like it’s worth the extra step!
These Instant Pot scalloped potatoes are also a great thing to bring to a Friendsgiving gathering if you’re a guest!
Looking for more potato recipes? Check out these recipes:
Loaded Baked Potatoes in the Slow Cooker
Cheesy Mashed Potato Casserole
Double Cream Scalloped Potatoes
Cheesy Hasbrown Potato Casserole
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Instant Pot Scalloped Potatoes Recipe
Ingredients
- 8 Russet Potato peeled and sliced 1/4″ thick
- 1 cup Chicken Broth
- 2 tablespoons Butter
- 1 tablespoon Dried Onion Flakes
- 1/2 cup Heavy Cream
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Dehydrated Chives
- 1/8 teaspoon Black Pepper
- 8 ounces Cheddar Cheese (1 block – I used Cabot Cheddar)
Instructions
- Peel, and slice potatoes 1/4-inch thick. Place in a bowl filled with cold water. Rinse until the water runs clear.
- Place the sliced potatoes in the Instant Pot with 1 cup chicken broth. Cook on "manual" for 1 minute.
- As soon as the potatoes are done, carefully force pressure.
- Spray a baking dish with cooking spray and transfer the potatoes to the dish (no need to drain or rinse).
- Place the pot back in the base. Select "saute" mode.
- Melt butter, add in the dried onion flakes, heavy cream, garlic powder, dehydrated chive and black pepper.
- Mix well then add in half the cheddar cheese. Turn the heat off and mix until melted.
- Carefully pour the cheese sauce on top. Then top with the remaining cheddar cheese.
- Broil on high (medium rack) for 8-10 minutes or until golden in color.
- Carefully remove from the oven and serve immediately.