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Scalloped Potatoes in a white square baking dish

Instant Pot Scalloped Potatoes

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!

Course Side Dish
Cuisine American
Keyword potatoes au gratin in the pressure cooker
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 41 minutes
Servings 4 - 6
Calories 197 kcal
Author Sandy Clifton

Ingredients

  • 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)

Add After Pressure Cooking

  • 2 ½ cups Monterey Jack Cheese*, shredded, divided
  • ¼ cup Heavy Cream (or half and half)
  • ¼ tsp Nutmeg (optional)

Tools You'll Need

  • 6 qt or 8 qt Electric Pressure Cooker
  • Large Slotted Spoon
  • 8"x8" Baking Dish

Instructions

  1. 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.

  2. Stack a few slices of the ham on top of each other and cut them into strips, then into squares. Add to the pot.

  3. Sprinkle in the salt, pepper, onion powder, garlic powder, and thyme leaves, if using.

  4. Pour in the cup of broth.

  5. 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.

  6. 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.

  7. Using a large slotted spoon, carefully remove the potatoes to the 8"x8" baking dish, leaving behind the broth/liquid in the pot.

  8. 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.

  9. Turn on the Sauté setting (Low heat) of the pressure cooker.

  10. 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.

  11. 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).

  12. 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! 

Recipe Notes

*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