I once got a potato as a Christmas gift and I was genuinely thrilled. That's how deep my spud devotion runs.
Growing up, scalloped potatoes meant Betty Crocker boxed potatoes on regular rotation. Convenient, sure, but never mind-blowing. When I finally tried making them from scratch as an adult, I discovered they took an hour of babysitting and more effort than I'm willing to give on a regular basis.
Then I tried the Instant Pot. One minute of pressure cooking. That's it. And the potatoes come out perfectly tender while holding their shape.
This recipe has been family-approved since 2017. It racked up hundreds of 5-star reviews before I migrated to this blog. After all these years and countless family dinners, I can tell you with absolute certainty: one minute is magic.
Ingredient Notes for Creamy Instant Pot Potatoes
Yellow potatoes are your best bet here. Yukon Gold or similar varieties have medium starch content that holds shape while getting creamy. Russets work but break down more easily. Red potatoes are fine too.
Chicken or vegetable broth both work perfectly. I use Better Than Bouillon for concentrated flavor. The cooking liquid becomes your cheese sauce base, so use something with flavor.
Shred your own cheese. Pre-shredded is coated with anti-caking agents that prevent smooth melting. You'll get grainy, separated sauce instead of silky creaminess.
Heavy cream only. Don't use low-fat milk or half-and-half. You need the fat for a stable sauce that won't curdle. Whole milk is your absolute minimum if you must substitute.
Slice to ¼-inch thickness. Thinner = mush. Thicker = undercooked. A mandoline makes this quick and consistent. But of course watch your fingers, those blades are sharp!
Step-by-Step Visual Recipe Guide
Step 1
Slice potatoes to consistent ¼-inch thickness. A mandoline makes this quick and uniform. Watch your fingers!
Step 2
Add sliced potatoes and broth to the Instant Pot. Cook on high pressure for just 1 minute. After removing cooked potatoes, you'll have 2-3 tablespoons of starchy cooking liquid left. This becomes your sauce base.
Step 3
Add cream, seasonings, and cheese to the pot. Set to sauté on normal heat and stir until smooth and melted.
Step 4
Return potatoes to the pot and gently fold until every slice is coated with cheese sauce. Transfer to your baking dish (9 inch pie plate is my favorite).
Step 5
Top with cheese and broil in the oven until golden brown and bubbly (6 - 8 minutes).
Step 6
Let it rest 5 minutes before serving.
Tips for Pressure Cooker Potatoes Success
Quick release immediately. As soon as that timer beeps, flip the valve. Don't let them sit on natural release or they'll overcook into mush.
Use a mandoline. Uniform ¼-inch slices mean every potato cooks at the same rate. Hand slicing works if you're careful about consistency. Always use the hand guard. Mandoline blades are razor sharp.
Fold gently. When coating potatoes in sauce, use a silicone spatula and fold like you're folding egg whites. You want coverage, not broken pieces.
Watch the broiler. Cheese goes from golden to burnt in 30 seconds. Don't walk away. Stand there and watch through the oven window.
Glass bakeware warning. Not all glass is broiler-safe. Check your dish's label or use metal/ceramic for the broiling step to avoid shattering.
Let them rest. That 5-minute wait after broiling lets the sauce thicken and makes serving cleaner. Straight from the broiler = molten lava.
Make Ahead Instructions
Perfect for holiday meal prep! Prepare through the sauce-making step, folding the potatoes into the cheese sauce. Transfer to your baking dish, top with reserved cheese, then cover tightly and refrigerate for up to 24 hours.
When ready to serve, let the dish sit at room temperature for 30 minutes to take the chill off. Bake at 350°F for 15 minutes to heat through, then broil for 6-8 minutes until bubbly and golden on top.
Creamy Instant Pot Potatoes Variations
- Add vegetables. Stir in 1-2 cups of your choice when folding the potatoes into the sauce. Chopped broccoli, sliced mushrooms, or diced green onions all work great. The veggies add fiber and bulk out the dish.
- Swap the cheese. Gruyere makes it fancy and nutty. Mozzarella makes it milder and stretchy. A blend of sharp cheddar and parmesan adds extra punch. Use the same amount, just different cheese.
- Make it spicy. Add diced jalapeños to the sauce or sprinkle cayenne pepper over the top before broiling. Start with ¼ teaspoon cayenne or one small jalapeño and adjust to taste.
- Add a breadcrumb topping. Mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese before broiling. You'll get extra crunch on top.
- Turn it into a main dish. Fold in 2 cups diced cooked ham or shredded rotisserie chicken when you add the potatoes back to the sauce. Serve with a side salad or green vegetable for a complete meal.
Joanie's Balanced Bites: Blood Sugar Aware Serving Ideas
If this is your first time here, welcome! Blood sugar awareness matters in our house. My husband is pre-diabetic, my mother-in-law has type 2 diabetes, and I manage hormonal health through nutrition. But we don't cut out food groups or label foods as good or bad.
There's room for all foods when you're thoughtful about how you serve them.
Potatoes get unfairly blamed in blood sugar conversations. They can be a part of any meal when paired strategically. Protein, fiber, and healthy fats slow down how quickly blood sugar rises. That's "coating your carbs."
These scalloped potatoes already have built-in support:
- Cheese = protein and fat
- Cream = fat that slows digestion
Serve with:
- Roasted chicken or Salmon Piccata (protein)
- Holiday roast or ham (protein)
- A green salad with an olive oil based dressing (fiber + fat)
- Roasted broccoli or Brussels sprouts (fiber)
Creamy Instant Pot Scalloped Potatoes Recipe
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
Creamy Instant Pot scalloped potatoes with sharp cheddar cheese sauce and a golden broiled top. Just 1 minute of pressure cooking makes this holiday-worthy side dish weeknight-easy.
Ingredients
For Cooking the Potatoes:
- 2 lbs yellow potatoes (about 6-8 medium), peeled and sliced ¼-inch thick
- 1 cup chicken or vegetable broth
For the Cheese Sauce:
- Reserved cooking liquid from potatoes (about 2-3 tablespoons)
- 3 tablespoons heavy cream
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 6 oz sharp white cheddar cheese, freshly shredded (reserve 2 oz for topping)
Instructions
- Pressure cook the potatoes: Place sliced potatoes and broth in Instant Pot. Secure lid, set valve to sealing. Cook on Manual/Pressure Cook HIGH for 1 minute. When timer beeps, immediately quick release pressure.
- Transfer potatoes temporarily: Using a slotted spoon, carefully transfer cooked potatoes to a large bowl or plate, leaving cooking liquid in the pot.
- Make the sauce: Add heavy cream, salt, pepper, garlic powder, thyme, and 4 oz of shredded cheese to the remaining liquid in the Instant Pot. Set to Sauté and stir constantly until smooth and melted, about 2-3 minutes.
- Coat the potatoes: Add the cooked potatoes back into the Instant Pot with the cheese sauce. Gently fold until potatoes are evenly coated, being careful not to break the slices.
- Transfer to baking dish: Spoon the sauced potatoes into a 9-inch pie pan or similar oven-safe dish. Sprinkle reserved 2 oz cheese over the top.
- Broil: Place under broiler on high rack for 6-8 minutes until golden brown and bubbly. Watch carefully to prevent burning.
- Rest and serve: Let stand 5 minutes before serving.
Notes
Make-Ahead: Complete steps 1-5, cover tightly, and refrigerate up to 24 hours. When ready to serve, let dish sit at room temperature for 30 minutes, then bake at 350°F for 15 minutes before broiling for 6-8 minutes until bubbly and golden.
Storage & Reheating: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered with foil at 350°F for 15-20 minutes until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1.1 g
- Sodium: 982.5 mg
- Fat: 13.6 g
- Carbohydrates: 37.2 g
- Fiber: 4 g
- Protein: 9.7 g
- Cholesterol: 32.3 mg
Frequently Asked Questions
Your slices were too thick, or you didn't quick release immediately. Stick to ¼-inch slices and flip that valve the second the timer beeps. If they're still firm, add them back to the pot with a splash of broth and pressure cook for 1 more minute.
Too much liquid left in the pot when you made the sauce, or you didn't let them rest after broiling. You should only have 2-3 tablespoons of cooking liquid remaining. Drain off excess before making the sauce. The 5-minute rest after broiling also lets the sauce thicken up.
Your heat was too high when making the sauce, or you used low-fat dairy. Keep the Instant Pot on sauté (not high heat) and stir constantly. Always use heavy cream or whole milk minimum. Low-fat dairy doesn't have enough fat to stay stable.
No. You need the fat content for a smooth, stable sauce. Low-fat dairy will curdle or separate. Use heavy cream or whole milk at minimum.
A 9-inch pie pan works perfectly for this recipe. You can also use an 8x8 square dish or similar shallow oven-safe dish. If using glass, verify it's broiler-safe. Metal or ceramic are always safe bets.
Yes! Double all ingredients but keep the cooking time the same (still just 1 minute pressure). You'll need a larger baking dish, like a 9x13 pan. The broiling time may increase by 1-2 minutes for a larger dish.
Yep! See the Variations section for ideas like Gruyere, mozzarella, or a cheddar-parmesan blend.
The Instant Pot cooks under high pressure, which speeds everything up. Plus, the potatoes continue cooking slightly during natural pressure release. I've made this more times than I can count and readers agree, 1 minute is the magic number. 2 minutes = mush.
PantherBook says
This is such a smart & comforting recipe — I love how you’ve simplified scalloped potatoes by using the Instant Pot to get tender, creamy slices in just one minute of pressure cooking. The cheese sauce and broiled top sound absolutely divine. Thanks for sharing such a clever, no-fuss twist on a classic! Also, for a secure and seamless experience, check out this mahadev book login.
Tiger Book says
This recipe looks so comforting and delicious! I love how the Instant Pot makes scalloped potatoes so much easier without losing that creamy, homemade taste. The step-by-step instructions are really clear, which is great for someone like me who’s still learning. While browsing other cooking tips, I also came across cricket id online, showing how diverse online guides can be. Really enjoyed this post!