Instant Pot Scalloped Potatoes

These Instant Pot Scalloped Potatoes are creamy, cheesy, and incredibly easy to make — all in a fraction of the time compared to baking. Perfect for a weeknight side dish or holiday table!

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🥔 Instant Pot Scalloped Potatoes

Prep Time: 15 minutes
Cook Time: 1 minute (pressure cook) + ~10 minutes natural release
Sauté Time + Broil Time (optional): 10–15 minutes
Total Time: ~40 minutes
Servings: 6–8

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📝 Ingredients:

• 2 pounds Yukon gold or russet potatoes, peeled and thinly sliced
• 1 tablespoon olive oil or butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1½ cups chicken broth
• 1 cup heavy cream or half & half
• 1½ cups shredded cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional, for color)
• Optional: fresh thyme or chopped parsley for garnish

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👩‍🍳 Instructions:

1. Sauté aromatics: Turn Instant Pot to Sauté mode. Melt oil or butter, then add onion and garlic; cook 2–3 minutes until soft.
2. Add potatoes & broth: Turn off Sauté. Layer in sliced potatoes and pour in chicken broth. Season with salt, pepper, and paprika.
3. Pressure cook: Secure lid, set to Manual or Pressure Cook on high for 1 minute. Let pressure naturally release for 10 minutes, then quick release the rest.
4. Cream & cheese: Stir in cream and shredded cheese until melted and creamy. If using oven-safe Instant Pot insert, or transferring to a baking dish, sprinkle extra cheese on top.
5. Broil (optional): Broil for 3–5 minutes in the oven for a golden, bubbly top.
6. Garnish & serve: Sprinkle with herbs and serve hot!

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✅ Tips:

• Slice potatoes 1/8 inch thick for even cooking — a mandoline works great.
• Add cooked bacon or ham for a heartier version.
• Gruyère or mozzarella cheese can be used in place of cheddar.

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🧊 Storage:

• Store leftovers in an airtight container for up to 4 days.
• Reheat in the microwave or oven with a splash of cream to refresh.