It’s 5:30 PM. You’re staring into the fridge. The family is getting hungry. Who has time for a fancy, slow-baked side dish? Not you.
I get it. That was me every single weeknight. Until I cracked the code. I found a way to get creamy, dreamy, unbelievably good scalloped potatoes on the table in a fraction of the time. It’s the same kind of one-pot effortless comfort I love in a slow-cooked soup.
You need Instant Pot Scalloped Potato Recipes in your life. Your pressure cooker is about to become your weeknight superhero. Let’s make dinner happen.
Recipe Overview
- Cuisine: American
- Category: Side Dish
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus pressure build/release)
- Total Time: 30 minutes
- Servings: 6
Ultimate Guide to Instant Pot Scalloped Potato Recipes
This is the only guide you need. Why? Because I’m a busy cook just like you. I tested all the methods so you don’t have to.
We’re talking maximum flavor for minimum effort. No more babysitting a hot oven for over an hour. No more worrying about the potatoes being raw in the middle.
The Instant Pot fixes all that. It steams the potatoes to perfect tenderness in minutes. The sauce gets rich and thick right in the pot. You get that classic comfort food taste in half the time. It’s a total game-changer.
The Simple Ingredients
Here’s the best part. You probably have most of this in your kitchen right now. No special trips to the store. That’s a win in my book.
- 3 lbs Yukon Gold potatoes, sliced 1/8-inch thick
- 1 ½ cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 2 cups shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
Let’s Get Cooking! (The Step-by-Step)
Grab your Instant Pot. This is where the magic happens. Follow these steps and you can’t go wrong. I promise it’s easy.
- Slice your potatoes. Use a mandoline if you have one for super consistent slices. This helps them cook evenly.
- Add the broth, cream, garlic, salt, pepper, and thyme to the pot. Give it a quick stir.
- Add all the potato slices. Don’t worry about arranging them neatly. Just get them in there. They will steam perfectly.
- Lock the lid. Set the valve to SEALING. Cook on HIGH PRESSURE for 5 minutes. Yes, only 5 minutes!
- When the timer beeps, let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure.
- Carefully open the lid. Stir in the cheddar cheese until it’s melted and creamy.
- Turn on the broiler in your oven. Transfer the cheesy potatoes to an oven-safe dish. Sprinkle the Parmesan on top.
- Broil for 3-5 minutes to get that gorgeous, golden-brown top. Watch it closely!
- Let it sit for 5 minutes. Then serve and enjoy the applause.
What to Serve With This Dish
This side is so good, it can easily be the main event. But if you want a full meal fast, I’ve got you covered.
Instant Pot Scalloped Potato Recipes
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Instant Pot Scalloped Potato Recipes!
Nutrition Information
Pair it with a simple protein. A quick-seared pork chop. Some pre-cooked rotisserie chicken from the store—it would be perfect with a bowl of my creamy chicken potato soup on another night. Even some pan-fried sausages.
Add a green veggie. A bag of pre-washed salad. Some steamed frozen green beans. It all comes together in minutes for a complete, satisfying dinner.
Make This Recipe Your Own (Quick Swaps)
Don’t have an ingredient? No problem. Make this recipe work for you. Here are my favorite easy swaps.
Swap the cheese. Try Gruyère for a fancy touch. Or use a Monterey Jack for a milder flavor. Any good melting cheese works.
Add some protein. Stir in a cup of diced ham with the cheese. Or add some cooked, crumbled bacon on top before broiling.
Change the herbs. Out of thyme? Use a teaspoon of an Italian herb blend. Or add a sprinkle of paprika for a little smoky kick.
How to Store Leftovers (If You Have Any!)
Let’s be real. This dish is so good, leftovers are rare. But if you do have some, here’s how to keep them tasty.
Store cooled leftovers in an airtight container in the fridge. They’ll keep for 3-4 days.
Reheat in the microwave for a quick fix. For a crispier top, use the oven at 350°F until warmed through. Add a splash of milk or cream if the sauce seems thick.
NUTRITION INFORMATION
- Calories: 420
- Carbohydrates: 35g
- Protein: 15g
- Fat: 25g
- Saturated Fat: 15g
- Fiber: 3g
- Sugar: 3g
FREQUENTLY ASKED QUESTIONS
Can I use regular russet potatoes?
Yes! Russets work great. Just be sure to slice them evenly. They might need a minute or two longer under the broiler to get extra tender.
Do I have to broil it at the end?
No, but I highly recommend it. The broiler gives you that classic crispy, cheesy top. Without it, the dish is creamy but pale. The broiler step is totally worth it.
My sauce is too thin. What do I do?
Let it sit for 10 minutes after cooking. It will thicken up as it cools. You can also mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in after the cheese melts. Let it simmer for a minute on the “Saute” low setting.
See? I told you it was simple. You just got a legendary comfort food side dish on the table in about 30 minutes. That’s a weeknight win. If you love this kind of fast, flavorful cooking, you have to try my Instant Pot ravioli lasagna soup next.
You saved dinner. You saved time. And you got to relax with your people. That’s what busy cooking is all about.
Now go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
