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Instant Pot Scalloped Potatoes – Quick and Easy!

Scalloped Potatoes in a white casserole dish
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4.5 from 2 reviews

Lightened up creamy, cheesy Scalloped Potatoes made quick and easy in the Instant Pot

Ingredients

Scale
  • 2 tablespoons butter
  • 1/2 small onion thinly sliced or finely chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 3 tablespoons flour (I use whole wheat)
  • 1 cup milk (any kind, I use skim)
  • 1/2 cup chicken broth
  • 1 cup shredded sharp cheddar cheese (white or orange)
  • 2 pounds Yukon potatoes, peeled and thinly sliced (1/8th inch)

For the Cheese Topping

  • 1/4 cup shredded parmesan
  • 1/4 cup whole wheat panko breadcrumbs
  • pinch of salt
  • 1 tablespoon butter, melted

Instructions

  1. Select saute on the pressure cooker pot and add butter.
  2. When melted, add onions, salt, thyme, and pepper and saute until soft, 4-5 minutes.  Add garlic and stir for 1 minute.
  3. Sprinkle flour over the onions and stir for 1 minute.
  4. Slowly pour in milk and chicken broth while whisking.
  5. Bring to a boil and simmer until thickened, 2-3 minutes.
  6. Add cheese and stir until melted and smooth.
  7. Pour cheese sauce into a small bowl and cover to keep it warm.  Rinse out pot insert and return to the base.
  8. Add 1 cup water to the pressure cooker pot.  Place a steamer basket inside.
  9. Arrange sliced potatoes evenly inside the basket.
  10. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 4 minutes.
  11. When cooking is complete, use a quick release.
  12. Poke potatoes with a fork to make sure they are tender.  May need to cook for an extra minute if they aren’t sliced thin enough.
  13. To a 1 1/2 quart or 11×7 casserole dish, gently layer half of the potatoes and sprinkle with a pinch of salt.  Pour half of the cheese sauce over top.
  14. Arrange the rest of the potatoes on top, sprinkle with a pinch of salt, and pour the remainder of the cheese sauce over the top.
  15. Preheat the oven broiler.
  16. In a small bowl mix parmesan, panko breadcrumbs, salt, and melted butter.  Sprinkle over top of the potatoes.
  17. Place under the broiler until topping is brown and crispy, 1 – 2 minutes.
  18. Serve hot or at room temperature.

Notes

  • I prefer the onions cut into thin slivers, my kids prefer that they are finely diced so they kind of melt into the sauce, your choice!
  • To make this even quicker I like to make the cheese sauce on the stove top as the potatoes cook in the pressure cooker.  This means an extra pot to clean, but it is more efficient
  • Make sure and use a sharp cheddar cheese for more flavor
  • Cheese could be omitted from the cream sauce if desired, may need extra salt
  • Make ahead option: cook potatoes for 3 minutes instead of 4, layer as directed above, cover, and refrigerate.  Cook at 350° F for 20 minutes or so until heated through.

Find it online: https://instafreshmeals.com/instant-pot-scalloped-potatoes/