If you’ve ever wished for creamy, cheesy comfort food on the table in record time, these Instant Pot Scalloped Potatoes are here to save your dinner plans! Tender potatoes bathe in a silky sauce of cream, broth, and plenty of sharp cheddar, layered with the right touch of garlic and thyme for so much flavor in so little time. This classic side dish, thanks to the magic of the Instant Pot, transforms humble potatoes into something worthy of a special occasion — yet easy enough for a weeknight treat. Let’s dig into this luscious all-in-one comfort classic!

Instant Pot Scalloped Potatoes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of straightforward ingredients, you’ll coax every bit of flavor, richness, and texture you want from a batch of Instant Pot Scalloped Potatoes. Here’s how each ingredient brings something special to your table:

Potatoes: Yukon gold or russet potatoes hold their shape beautifully and provide that creamy, tender bite you expect in scalloped potatoes.
Olive oil or unsalted butter: Adds a luscious richness and helps soften the onions for a flavorful base.
Onion: Brings subtle sweetness and savory notes that season every layer of the dish.
Garlic: Just two cloves wake up the entire pot with aromatic, garlicky goodness.
Chicken broth: Gives depth and moisture, infusing the potatoes with savory, well-rounded flavor. Swap in veggie broth to keep it vegetarian!
Heavy cream: The secret behind the ultra-creamy, decadent sauce that separates scalloped potatoes from other sides.
Salt & black pepper: Essential for bringing out the best in every ingredient.
Dried thyme: Adds a woodsy, herbal accent that pairs perfectly with cheesy potatoes.
Sharp cheddar cheese: Melts into gooey ribbons, sparkling every bite with sharp, tangy richness.
Parmesan cheese: Brings deep, nutty flavor and a little salty punch that elevates everything.
Chopped fresh parsley (optional): A final flourish of color and freshness when serving these golden beauties.

How to Make Instant Pot Scalloped Potatoes

Step 1: Sauté Onions and Garlic

Kick things off by setting your Instant Pot to Sauté mode and swirling in the olive oil or butter. Toss in the chopped onions and let them soften for about 3–4 minutes, stirring often so nothing sticks. Once those onions go translucent and fragrant, add in the minced garlic for just 30 seconds. This quick sauté lays down a delicious, aromatic foundation for the whole dish.

Step 2: Add Potatoes and Seasonings

Now, turn off the Sauté function so the Instant Pot can cool down just a smidge. Slide the peeled and thinly sliced potatoes right into the pot along with the chicken broth, heavy cream, salt, pepper, and dried thyme. Gently stir everything together. The broth and cream combo will help evenly cook the potatoes, while those seasonings start infusing flavor from the very start.

Step 3: Pressure Cook for Quick Tenderness

Secure the Instant Pot lid and set the valve to Sealing. Choose Manual or Pressure Cook on High for just 1 minute. Yep, only one minute under pressure is needed because the potatoes are sliced so thin! Once finished, let it naturally release for 3 minutes, then carefully quick release any remaining pressure. You’ll open the lid to tender, piping-hot potatoes soaking up all those good flavors.

Step 4: Stir in Cheese for Ultra Creaminess

While the potatoes are still hot, add your shredded sharp cheddar and Parmesan cheeses right into the pot. Stir until they melt into a luscious sauce that connects every slice with cheesy magic. This is what gives Instant Pot Scalloped Potatoes their signature creamy, dreamy quality.

Step 5: Optional Broil for a Golden Top

If you crave a classic browned, bubbly finish, transfer the cheesy potato mixture into an oven-safe dish. Sprinkle a little more cheddar or Parmesan over the top and broil for 2–3 minutes. Keep a close watch so it turns perfectly golden and irresistible!

How to Serve Instant Pot Scalloped Potatoes

Garnishes

A sprinkle of fresh parsley right before serving makes the molten cheese and creamy sauce stand out, adding freshness and a burst of color that’s hard to resist. A little extra cracked black pepper never hurts, and for a smokier twist, a dusting of paprika offers visual appeal and subtle flavor depth.

Side Dishes

Instant Pot Scalloped Potatoes are the MVP alongside mains like roast chicken, steak, glazed ham, or grilled vegetables. Their creamy character balances out meats and proteins perfectly, but they also shine with a crisp green salad, buttery peas, or roasted Brussels sprouts for a well-rounded meal.

Creative Ways to Present

For a fun twist, portion your potatoes into individual ramekins and broil for mini servings. Want to impress? Fan potato slices in a spiral for a “bouquet” effect before broiling. You can even layer in sautéed mushrooms, cooked bacon, or diced ham between the potatoes for a heartier take—making every bite even more memorable.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Scalloped Potatoes keep well in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully, and the dish stays creamy as long as it’s covered tightly to avoid drying out.

Freezing

If you want to save some for later, you can freeze the scalloped potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for best texture. Be mindful that the cream sauce may separate slightly, but a gentle stir upon reheating usually brings it back together.

Reheating

To reheat Instant Pot Scalloped Potatoes, gently warm portions in a covered dish in the oven at 325°F, adding a splash of cream or milk if they seem dry. The microwave also works well for individual servings—use medium heat so the sauce stays silky, not greasy or separated.

FAQs

Can I make Instant Pot Scalloped Potatoes ahead of time?

Absolutely! Prepare the dish as directed, then cool it completely and store in the fridge. Reheat gently with a bit of cream or milk for best results. If broiling for a crisp top, do so just before serving to maintain texture.

Do I have to peel the potatoes?

Peeled potatoes offer a classic texture and keep the dish extra creamy, but you can leave the skins on for added nutrition, color, and a bit more rustic appeal—especially if using thin-skinned Yukon golds.

Can I use different cheeses in this recipe?

Definitely! Sharp cheddar is classic, but feel free to substitute with Gruyère, Monterey Jack, fontina, or even a bit of smoked gouda for a twist. The important part is to use cheese that melts smoothly for a luxurious sauce.

How thin should I slice the potatoes?

For the best results, aim for about 1/8 inch thickness. A mandoline makes this easy, but a sharp knife does the job too. Thin slices ensure the potatoes cook quickly and evenly under pressure, giving you perfect scalloped layers.

Is it possible to double the recipe in a 6-quart Instant Pot?

Yes, you can double the ingredients, but don’t fill the pot more than two-thirds full. Cooking time remains the same since pressure time relies on potato thickness, not quantity. You may want to give everything a gentle stir before serving to evenly distribute the sauce.

Final Thoughts

Every bite of these Instant Pot Scalloped Potatoes is pure, creamy comfort that tastes like it took hours but comes together in a flash. Give this recipe a try and watch it become a forever favorite at your table—no special occasion required!

Instant Pot Scalloped Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

Author: Emma
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Instant Pot scalloped potatoes are a creamy and cheesy side dish that is quick and easy to make using your pressure cooker. Perfect for a comforting family dinner or a holiday feast.

Ingredients

Scale

Potatoes:

2 lbs russet or Yukon gold potatoes, peeled and thinly sliced (about ⅛ inch thick)

Seasonings:

1 tablespoon olive oil or unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 ¼ cups chicken broth
1 cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme

Cheeses:

1 ½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese

Garnish:

Chopped fresh parsley for garnish (optional)

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Instructions

Sauté Aromatics: Set the Instant Pot to Sauté mode. Add olive oil or butter and sauté the onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds more.
Add Ingredients: Turn off Sauté. Add sliced potatoes, chicken broth, cream, salt, pepper, and thyme. Stir gently to combine.
Pressure Cook: Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 1 minute. Allow a 3-minute natural release, then quick release the remaining pressure.
Add Cheese: Open the lid and stir in the shredded cheddar and Parmesan cheeses until melted and creamy.
Broil: For a golden top, transfer the mixture to a baking dish, sprinkle with extra cheese, and broil for 2–3 minutes until bubbly and browned.
Garnish: Garnish with parsley if desired.

Notes

Yukon gold potatoes hold their shape best.
Add cooked bacon or ham for a heartier version.
This dish is best served immediately but can be reheated gently with a splash of cream or milk.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Pressure Cooking
Cuisine: American