Instant Pot Scalloped Potatoes – Quick and Easy!

Scalloped Potatoes in a white casserole dish

4 from 1 reviews

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



For the Cheese Topping


  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.


Keywords: Instant Pot Potatoes, scalloped potatoes, holiday food