Instant Pot Scalloped Potatoes are cheesy, and have a delicious flavor, especially when you use a smoky ham and some nice cheese for extra creaminess. These pressure cooker cheesy scalloped potatoes cook much faster than in the oven, and are my family's favorite Easter side dish, as well as Thanksgiving side dish!
Instant Pot Scalloped Potatoes
Every year for both Easter and Thanksgiving I make scalloped potatoes. For Easter, I omit the ham as we eat a big ham separately. As a Thanksgiving side dish, Instant Pot Scalloped Potatoes are perfect with the ham added! Your family and guests will gobble them up!
I know that these aren't traditional scalloped potatoes because they have cheese in them. My family like these both ways, and I sometimes make the version without cheese. I keep everything else the same.
If you decide you don't want the cheese, you will need to make a béchamel sauce in the pot to pour over the potatoes:
Melt 4 Tbsps butter in the pan on Sauté Low heat. Once melted, stir in 4 Tbsp flour until smooth.
Increase heat to medium and slowly whisk in milk until thickened by the roux. Add more milk to thin it, if needed.
Then pour over the potatoes (See recipe card Notes for full instructions).
Cooking vegetables in the electric pressure cooker, such as the Instant Pot®, is easy and very fast. The pressure cooks them much faster than in the oven. These scalloped potatoes only need a minute to cook! Then you will make a cheesy sauce (really simple) in the pot and pour it over the potatoes. So much yum!
Here are the simple steps to make Instant Pot Scalloped Potatoes:
When you broil the scalloped potatoes, keep an eye on them so they don't get burnt. It might look like they will take a long time when you check them. Then all of a sudden they are brown!
My favorite part is that golden crust of cheese on top! I like to use Monterey Jack, but you may find that you prefer a different kind of cheese. Have fun with it!
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Instant Pot Scalloped Potatoes are cheesy, and have a delicious flavor, especially when you use a smoky ham and some nice cheese for extra creaminess. These pressure cooker scalloped potatoes are my family's favorite Easter side dish, as well as Thanksgiving side dish!
- 2 lbs Potatoes, sliced ¼" thick
- 5 oz Smoked Cooked Ham (thin sliced and cubed)
- ½ tsp Kosher Salt
- ¼ tsp Pepper
- ¼ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Fresh Thyme Leaves (optional)
- 1 cup Broth (low sodium chicken or vegetable)
- 2 ½ cups Monterey Jack Cheese*, shredded, divided
- ¼ cup Heavy Cream (or half and half)
- ¼ tsp Nutmeg (optional)
- 6 qt or 8 qt Electric Pressure Cooker
- Large Slotted Spoon
- 8"x8" Baking Dish
Peel the potatoes and slice them ¼" thick (no thinner as they will be too soft. No thicker or they may not cook completely). Add them to the pressure cooker pot.
Stack a few slices of the ham on top of each other and cut them into strips, then into squares. Add to the pot.
Sprinkle in the salt, pepper, onion powder, garlic powder, and thyme leaves, if using.
Pour in the cup of broth.
Put the lid on the pot and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute (yes, one). The pot will take several minutes to come to pressure.
When the cooking cycle has ended do a Quick Release of the pressure by turning the steam release knob to the Venting position. When the pin in the lid drops down, open the lid.
Using a large slotted spoon, carefully remove the potatoes to the 8"x8" baking dish, leaving behind the broth/liquid in the pot.
Adjust your oven rack to be about 6" to 8" from broiler element. Then turn on your oven's broiler to 400° to heat up.
Turn on the Sauté setting (Low heat) of the pressure cooker.
Add 1 ½ cups of the cheese*, the heavy cream, and the nutmeg to the liquid left in the pot. Stir until melted and creamy, then turn off the pot.
Spoon or Pour the mixture evenly over the potatoes/ham (the pot will be hot, so if you choose to lift it out to pour the cheese mixture out, use pot holders and caution! I use silicone mitts).
Sprinkle the remaining cup of cheese over the potatoes and set the baking dish under the broiler for 5-10 minutes, or until the cheese is browned to your liking. Keep an eye on it as it can burn rather quickly!
*If you don't want cheese, you can make a béchamel sauce: Melt 4 Tbsp butter in the pot on Sauté - Low heat. Once melted, stir in 4 Tbsp flour until smooth. Increase heat to medium and slowly whisk in about 1 cup of milk until thickened by the roux. Add more milk to thin it, if needed. Then pour over the potatoes. Broil as directed to heat it through.
Adapted from allrecipes
RESOURCES TO MAKE Instant Pot Scalloped Potatoes recipe and more
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I made this as a meal, so I cut out a bit of the potato and added more ham (I had a ham steak I needed to use). I also added broccoli for some veggies. It was wonderful. Will make again. Served with French bread and watermelon.
Great flavor! When I removed my perfectly cooked potatoes with a slotted spoon I had almost no liquid left in the pot. I added about a half cup of additional broth and then continued with the recipe as written. How much liquid should be left in the pot after cooking the potatoes? J
Not much at all, just enough to make the sauce with the cream. Of course, as you did, it's fine to add a little more broth if you thing the sauce is too thick. Just don't make it too thin!
These are by far the best scalloped potatoes and ham that I have ever had! The flavor is amazing! The whole family loves them!!