Instant Pot Scalloped Potato Recipes

It’s 5:30 PM. You’re hungry. The family is hungry. The idea of turning on the oven for an hour? No way.

You need a hero. Your Instant Pot is that hero. Forget everything you know about slow-baked sides. We’re making magic in minutes.

I’m talking about the easiest, creamiest, most dreamy Instant Pot Scalloped Potato Recipes you’ll ever make. No fuss. All flavor. Let’s get your dinner back on track. If you love easy potato dishes, you should also try this Crockpot Hearty Potato Soup for another one-pot winner.

Recipe Overview

• Cuisine: American
• Category: Side Dish
• Prep Time: 10 minutes
• Cook Time: 10 minutes (plus pressure time)
• Total Time: 30 minutes
• Servings: 6

Ultimate Guide to Instant Pot Scalloped Potato Recipes

This is your one-stop guide. Why? Because I’ve tested all the methods so you don’t have to.

We get maximum creaminess with minimal steps. The pressure cooker steams the potatoes perfectly. It infuses every single layer with flavor.

You get that classic comfort food taste in half the time. Your weeknight dinner just got a major upgrade.

The Simple Ingredients

I love this list. You probably have most of it right now. That’s the beauty of a pantry-friendly recipe.

• 3 lbs Yukon Gold potatoes, sliced 1/8-inch thick
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 3 tbsp all-purpose flour
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Let’s Get Cooking! (The Step-by-Step)

Grab your Instant Pot. This is where the fun begins. Follow these steps and you cannot fail.

1. Turn your Instant Pot to “Sauté” mode. Let it heat up for a minute. Add the butter.
2. Once melted, add the onion. Cook for 3-4 minutes until soft. Add the garlic and cook for 30 more seconds. Hit “Cancel”.
3. In a small bowl, mix the flour with 3 tablespoons of cold water. Whisk it into a smooth paste.
4. Pour the broth and cream into the pot. Whisk in the flour paste, salt, pepper, and paprika. This creates your sauce base.
5. Add all the sliced potatoes to the pot. Gently press them down so they’re mostly covered by liquid.
6. Secure the lid. Set the valve to “Sealing”. Cook on HIGH pressure for 5 minutes.
7. When the timer beeps, do a Quick Release. Carefully turn the valve to “Venting”.
8. Open the lid. Sprinkle the shredded cheese over the hot potatoes. Do not stir.
9. Put the lid back on for 2-3 minutes. Let the residual heat melt the cheese into a glorious, gooey blanket.
10. Gently stir everything together. Serve immediately. It will be hot, creamy, and absolutely perfect.

What to Serve With This Dish

This side is rich and satisfying. Pair it with something simple for a fast dinner. For a complete one-pot meal, consider a creamy chicken and potato soup on another night.

A quick pan-seared chicken breast or pork chop is fantastic. So are pre-cooked sausages heated in a skillet.

Recipe

Instant Pot Scalloped Potato Recipes

Make Instant Pot Scalloped Potato Recipes with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 10 min | Cook: 10 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 3 lbs Yukon Gold potatoes, sliced 1/8-inch thick
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 3 tbsp all-purpose flour
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Let’s Get Cooking! (The Step-by-Step)

1

Turn your Instant Pot to “Sauté” mode. Let it heat up for a minute. Add the butter.

2

Once melted, add the onion. Cook for 3-4 minutes until soft. Add the garlic and cook for 30 more seconds. Hit “Cancel”.

3

In a small bowl, mix the flour with 3 tablespoons of cold water. Whisk it into a smooth paste.

4

Pour the broth and cream into the pot. Whisk in the flour paste, salt, pepper, and paprika. This creates your sauce base.

5

Add all the sliced potatoes to the pot. Gently press them down so they’re mostly covered by liquid.

6

Secure the lid. Set the valve to “Sealing”. Cook on HIGH pressure for 5 minutes.

7

When the timer beeps, do a Quick Release. Carefully turn the valve to “Venting”.

8

Open the lid. Sprinkle the shredded cheese over the hot potatoes. Do not stir.

9

Put the lid back on for 2-3 minutes. Let the residual heat melt the cheese into a glorious, gooey blanket.

10

Gently stir everything together. Serve immediately. It will be hot, creamy, and absolutely perfect.

Notes

Enjoy your homemade Instant Pot Scalloped Potato Recipes!

Did You Make This?

Leave a review and tag us on social media!

Need a veggie? Toss some green beans in the microwave. Or open a bag of pre-washed salad. Dinner is done.

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Here are my favorite easy swaps.

Swap the cheddar for Gruyère or Fontina. It gives a fancy, nutty flavor with zero extra work.

Add protein. Mix in a cup of diced ham or cooked bacon with the potatoes before pressure cooking.

Make it lighter. Use half-and-half instead of heavy cream. The result is still wonderfully creamy.

How to Store Leftovers (If You Have Any!)

Let leftovers cool. Store them in an airtight container in the fridge for up to 4 days.

Reheat in the microwave. Add a splash of milk or cream to bring back the sauciness. The potatoes soak up the sauce as they sit.

NUTRITION INFORMATION

• Calories: ~420
• Carbohydrates: 38g
• Protein: 14g
• Fat: 24g
• Saturated Fat: 15g
• Fiber: 4g
• Sugar: 4g

FREQUENTLY ASKED QUESTIONS

Can I use different potatoes?

Yes! Yukon Golds are my top pick for creaminess. Russets work too, but rinse the slices to remove extra starch.

Why do I need to do a Quick Release?

It stops the cooking fast. This keeps the potatoes from turning to mush. It’s the key to perfect texture.

My sauce seems thin after cooking. Help!

No worries! Let it sit for 5 minutes after stirring. It thickens up beautifully as it cools slightly.

See? I told you we could do it. In the time it takes to preheat your oven, dinner is already on the table.

You’ve just mastered a classic. With your pressure cooker and a few simple ingredients, you’re unstoppable. Go try this and win back your weeknight! And if you’re craving something with a kick next time, this creamy, spicy potato soup ready in 30 minutes is a fantastic choice.

Let me know how it goes by leaving a comment and rating below!