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Instant Pot® Scalloped Potatoes

Prep Time10 mins
Cook Time5 mins
Servings: 4
Calories: 512kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Rubber Spatula
  • Chefs Knife (or Mandolin Slicer)
  • Cutting Board
  • Large Pie Pan or heat proof serving dish
  • Broiler

Ingredients

  • 2 Pounds Russet Potatoes, washed well
  • 1 Cup Chicken Broth
  • 0.25 cup Heavy Cream
  • 1 tsp Salt
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Onion Powder
  • 0.25 tsp Ground black pepper
  • 8 ounces (one small bag) Shredded Cheddar Cheese

Instructions

  • Slice the potatoes using a chef’s knife or mandolin slicer so that they are about ¼ of an inch thick. You can opt to leave the peels on or peel the potatoes prior to slicing- either way works! Place the potato slices in the Instant Pot® and pour the chicken broth in as well. Place the lid on the Instant Pot® and set the steamer valve to “seal”. Press the “manual” button and set the timer for one minute with high pressure cooking. Once the timer goes off, do a quick release of the pressure by carefully opening the steamer valve (be careful, it’s hot!).
  • Remove the potatoes from the Instant Pot® bowl and into a heatproof pie pan or serving dish. Leave any liquid in the Instant Pot®.
  • Add the remaining ingredients into the Instant Pot®, reserving about ¼ cup of the cheese, and press the “saute” button.
  • Stir the mix until the cheese has melted and the sauce is nice and smooth. Pour the cheese sauce over the top of the potatoes in the serving dish, covering the potatoes as evenly as possible.
  • Sprinkle the reserved cheese over the top of the potatoes
  • Place the potatoes under a preheated broiler for two minutes or until the cheese on top begins to brown. Serve while hot!