Instant Pot Scalloped Potatoes

instant pot scalloped potatoes
Diana Rattray
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
419 Calories
28g Fat
31g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 419
% Daily Value*
Total Fat 28g 36%
Saturated Fat 17g 85%
Cholesterol 84mg 28%
Sodium 400mg 17%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 13g
Vitamin C 11mg 57%
Calcium 312mg 24%
Iron 1mg 8%
Potassium 739mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you don't have room in the oven, but don't have time for the slow cooker, the Instant Pot is an excellent solution. These Instant Pot scalloped potatoes are a quick and easy preparation, and they're ready after only 35 minutes of cooking time (allow about 12 to 14 minutes for the pot to build pressure). Just release the pressure when the time is up and finish them under the oven broiler. Your scalloped potatoes will look and taste as if they baked for an hour in the oven.

Feel free to omit the onion in the recipe or add 2 cloves of finely minced garlic. The recipe calls for cheddar cheese, but a combination of cheddar and mozzarella is good as well. Or use Monterey Jack or Colby cheese.

A 7-by-2-inch baking pan is a perfect size for the 6-quart Instant Pot, or use an 8-by-2-inch pan in the 8-quart pot. If possible, use a mandoline or the slicing disk of a food processor for uniform, thinly sliced potatoes. A thickness of about 1/8-inch or just slightly thicker is ideal.


  • 1 1/2 pounds Yukon gold potatoes

  • 1 tablespoon unsalted butter

  • 3 tablespoons onion, finely chopped

  • 1 1/2 cups cheddar cheese, divided

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1 dash nutmeg

  • 1 cup heavy cream

  • 1 cup whole milk, or half-and-half

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups water

  • 1 tablespoon choppedparsley or chives, optional garnish

Steps to Make It

  1. Gather the ingredients.

  2. Peel the potatoes and slice them into 1/8-inch to 1/4-inch rounds.

  3. Butter a 7-by-2-inch baking pan (or one that will fit in the Instant Pot with the trivet).

  4. Arrange a layer of potatoes in the bottom of the pan. Follow the potato layer with about 1 tablespoon of finely chopped onion, a few tablespoons of cheddar cheese, and a sprinkling of the salt, pepper, and nutmeg.

  5. Repeat the layers two times and then finish with another layer of potatoes, a sprinkling of salt and pepper, and a few tablespoons of cheddar cheese. Don't fill the pan completely; there should be at least 1/2-inch of headspace.

  6. In a bowl, whisk the cream and milk with the flour. Pour the cream and milk over the potatoes. The mixture should come almost—but not quite—to the top of the potatoes. 

  7. Add 1 1/2 cups of water to the Instant Pot.

  8. Place the uncovered baking pan on the trivet. Holding the trivet handles, lower it into the Instant Pot.

  9. Lock the Instant Pot lid in place and set the vent to sealing. 

  10. Using the manual setting, choose high pressure for 30 minutes. 

  11. When the time is up, release the pressure quickly. 

  12. Grasp the trivet handles and carefully lift the pan of scalloped potatoes out of the cooker.

  13. Sprinkle the remaining cheddar cheese over the potatoes and place the pan on a baking sheet.

  14. Position an oven rack about 6 to 8 inches below the broiler. Preheat the broiler for about 5 to 10 minutes.

  15. Broil the scalloped potatoes for about 3 to 5 minutes, or until golden brown. If necessary, rotate the pan for even browning.

  16. Garnish with parsley or chives, as desired, and serve hot.

  17. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


  • The potatoes will take longer if the slices are thick or layered in a deeper pan. If, after the quick release, the potatoes are still too firm, return the pan to the cooker and time them for 3 to 5 minutes longer.
  • Russets or Yukon Gold potatoes are both good choices for this recipe. The starchier russets will break down a bit and make the sauce creamier, while moderate-starch Yukon Gold potatoes will hold their shape better.