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)
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
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
