Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

These Instant Pot Scalloped Potatoes are easier than any scalloped potatoes that I have ever made previously.

Instant Pot Scalloped Potatoes

I am a potato lover to the extreme. I once received a potato as a Christmas gift.  So, to say my devotion runs deep would be accurate.

The Perfect Scalloped Potatoes

I grew up on boxed scalloped potatoes, aka “au gratin” if we’re being French about it.  They were on a fairly regular rotation as a side dish.  So, when I grew up and started making scalloped potatoes for myself from scratch, I discovered that they can be tricky to execute perfectly.  For me, it’s important for the potatoes to be soft, but still hold their sliced form.  I like them to have a healthy dose of cheese sauce, but not turn into potato soup.  This recipe for Instant Pot Scalloped Potatoes takes out all of the guess work and gives you the best scalloped potatoes I can personally recall.

Instant Pot Scalloped Potatoes

The Instant Pot

The Instant Pot is what makes this recipe work.  You could also do this in a standard pressure cooker.  But, don’t think about trying it in the slow cooker.  You will end up with gummy mashed potatoes, best suited for wall caulk.

The most laborious part of this recipe is simply preparing the potatoes.  Be sure to wash them, peel them and slice them.  It is important how thinly you slice them.  Don’t go paper thin.  I suggest somewhere in the neighborhood of 1/4 inch to 1/3 inch.  That’s the right thickness for them to retain their sliced form through the cooking process, but become soft enough to melt in your mouth.

Instant Pot Scalloped Potatoes

Then, all you need is one minute (yes, one minute!) on the Instant Pot on the manual pressure cook setting.  1 minute, plus the time to heat up and to instant release the pressure and the potatoes are cooked.  No messing with testing them with a fork monitoring the stove.  After multiple rounds of testing, 1 minute with 1/4 inch thick potatoes and they’re perfect.

Instant Pot Scalloped Potatoes

Then, remove the potatoes to a pie plate or other pyrex dish, leaving any reserved juices and little bits of potatoes in the Instant Pot.  Toss in the remaining ingredients to the Pot, reserving some of the cheese for topping off the final dish, and stir until mostly smooth.  Next, pour all of that cheesy sauce over the potatoes in the pie dish and push the potatoes around to evenly distribute the sauce.  Sprinkle the remaining cheese over the top and broil it in the oven for 6 to 10 minutes, or until you get that beautiful bubbly browned cheese effect.

Instant Pot Scalloped Potatoes

If you want to prep these a day ahead of time, I suggest preparing them up until the point of broiling them.  But, instead of broiling, cover the dish and refrigerate.  Then, an hour before you want to serve them, take them out of the fridge to let the chill come off of them.  Then heat your oven to 350 and bake for 12 minutes, then turn to broil and let them go until the top is nice and bubbly brown (approx 5 minutes).

The Recipe

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Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

An easy recipe for Instant Pot Scalloped Potatoes with a rich cheese sauce and perfectly cooked potatoes.

  • Author: Joanie Simon
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 6 servings
  • Category: Side
  • Cuisine: American

Ingredients

  • 7 – 8 small potatoes (2lbs), peeled and sliced 1/4 in thickness
  • 1 cup vegetable broth (I make mine with Better Than Bouillon)
  • 3 tbs heavy cream
  • 1/2 tsp salt
  • 8 oz shredded sharp white cheddar (2 oz reserved for top)
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme

Instructions

  1. Place sliced potatoes into the Instant Pot with 1 cup of vegetable broth and cook on the manual pressure cooker setting for 1 minute. (standard pressure cookers, 1 minute on HIGH).
  2. Instant release the pressure once the timer expires.
  3. Preheat the oven on BROIL
  4. Transfer the potatoes from the Instant Pot to a pie plate or other oven-safe dish leaving any cooking liquids in the Instant Pot. *There will not be a lot of liquid in there, but what does remain should be enough.
  5. Add the remaining ingredients (reserving 2 oz of cheese) to the Instant Pot and set to “Saute” and stir until smooth.
  6. Pour the cheese sauce over the potatoes in the dish and toss to evenly distribute the cheese sauce.
  7. Top with reserved cheese.
  8. Broil in the oven for 4 – 6 minutes until the top of the potatoes are bubbly and browned.
  9. Serve.

Keywords: potatoes, instant pot, scalloped potatoes

 

Joanie Simon

I'm a pro food photographer living in Phoenix, AZ with my hubby and two little dudes. Join me on YouTube for photography and cooking tutorials.

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144 Comments
  • Reply MLSSRN

    April 10, 2017, 4:15 pm

    I’m definitely going to try this for easter dinner!

  • Reply Shawna

    April 15, 2017, 10:35 am

    Can onions be added? I love onions in mine. I’ve never tried it in the instant pot, just usually the labor of love using the oven…

  • Reply Jen

    April 16, 2017, 9:22 pm

    Thanks….these were awesome! Saved me a ton of time and they were delicious. I spent a lot of time after dinner answering the same question with…….yes, only one minute!! 🙂

    • Reply Joanie Simon

      April 17, 2017, 8:38 am

      So glad you liked it! Woot woot!! And yep, 1 minute is perfect, right? I tried it with 2 minutes and they were just too mushy for my taste. Hope you had a happy Easter and thanks for letting me know it went well!!

  • Reply shawna

    April 17, 2017, 8:17 am

    curious how many people this served? it looks delicious and i can’t wait to make it, but i need to serve about 15 people. thanks!

    • Reply Joanie Simon

      April 17, 2017, 8:37 am

      This version of the recipe serves about 6, so I would double it and you’d be fine. Enjoy!

      • Reply Christine

        December 18, 2017, 1:22 pm

        Can you double it in one run in the Instant Pot? Or would that be too much? I have the 6-quart, I believe. And would the one minute time still be long enough to cook twice as many potatoes? Or should I up the pressure time to 2 minutes? And do you instant release the pressure or let it naturally release? I’m looking to make this for Christmas, but I need to serve a lot of people!

        • Reply Joanie Simon

          December 18, 2017, 10:58 pm

          Yep. I’ve doubled it before in the 6 quart with no problem. But, don’t increase the time. Keep it all the same, just double the ingredients. I did try to triple it once and it didn’t work. The sauce just wouldn’t set up right. But doubling is great. Definitely quick release the pressure. Natural release will overcook them. I hope you enjoy it!

  • Reply Terry Gardner

    April 18, 2017, 5:56 pm

    We have a new family favorite! I made this recipe, using my Instapot and doubled it for Easter family meal and ran out! Everybody wanted seconds. My son and grandson said they will never eat Au Gratin’s from a box again. Thank you so much for this excellent recipe.

  • Reply Paula

    June 7, 2017, 7:04 pm

    Could you tell me how many pounds of potatoes you use? We made the recipe and loved the final product but had to improvise a little. We only had baking potatoes in house and evidently our 4 baking potatoes were larger than the 7-8 medium. Our potatoes scorched and had no liquid left. Size can be quite relative I suppose on the person looking at them so if I had pounds that would be a great help. Thanks for the great recipe and look forward to making it again.

    • Reply Joanie Simon

      June 9, 2017, 9:18 pm

      So sorry for steering you wrong! I believe it should be about 2 pounds of potatoes, though I’ll definitely whip out the scale next time I made this recipe just to confirm it. But, certainly doesn’t hurt to add extra water to the pressure cooker and then strain off the excess just to be safe. But, definitely, I was planning to do this one as a video coming up soon, so I’ll confirm for sure the exact weights. Thanks so much and happy cooking!

  • Reply Carol

    July 19, 2017, 6:51 pm

    I made these tonight. I didn’t have white cheddar so I used Tillamook cheddar. Hubby gave then two thumbs up. So easy and very ?. Thanks for the recipe.

  • Reply Karina

    July 21, 2017, 11:17 am

    Oh my goodness – I just made this and it is absolutely gorgeous!!! The potatoes are so creamy and the taste – YUM! Thank you so much for the recipe !!!

  • Reply Kay

    July 28, 2017, 8:21 pm

    Tonight I found that Evaporated Milk works just as well as heavy cream (I never have that on hand.) My husband is so happy I found this recipe and I love that there are no “weird” ingredients in it.

  • Reply Sherry

    August 1, 2017, 5:39 am

    You should be able to add cubed ham to this?? Thanks!!

  • Reply Ellbee

    August 7, 2017, 3:51 pm

    I made this tonight with cubed ham, it’s delicious!! I added the ham in with the potatoes. Other than that I followed the recipe exactly and I can’t believe all the years I wasted making scalloped potatoes with ham the old way! Thank you so much for this awesome recipe! (For some reason I am not able to rate the recipe. I would give it 5 stars if I could.)

  • Reply Lisa

    August 22, 2017, 7:25 am

    Where have you been all my life???? These came out perfect. It definately will be how i cook them from now on…can’t wait to try more of your recipes….thank you thank you

  • Reply Bernice

    September 20, 2017, 1:41 pm

    I am new at Instant Pot cooking. I made the Instant Pot Scalloped Potatoes for lunch today. It was easy to put together and the taste was wonderful. I put in some onions and left over ham during the “Saute” setting. My husband really liked it and we have enough left over for another meal.

  • Reply Rebecca

    October 9, 2017, 7:41 am

    Any advice on if these are freezable?

  • Reply Tiffany

    October 9, 2017, 10:51 pm

    I don’t know what I’m doing with cooking let alone this Instant Pot, so I found your video very helpful. We had 4 adults and 2 kids in my Thanksgiving dinner and there wasn’t quite enough scalloped potatoes for us. If I make it again I’ll double up the recipe. I also needed more cheese and cream for this. The Instant Pot was just too hot on sauté, so I will do that in a normal pot next time. Unless I can turn the temp down somehow but I couldn’t figure that out at the time. Aside from that it was very yummy. Is there another liquid I could use rather than veg stock? I prefer the taste of cheesier creamy scalloped potatoes recipe I normally use.

  • Reply Sue Setordjie

    October 14, 2017, 12:05 pm

    These scallop potatoes are GREAT!! My son has Celiacs Disease and these are perfect. No extra mystery ingredients. Just good stuff.

  • Reply Sue Setordjie

    October 14, 2017, 12:09 pm

    It’s 5 STARS. These scallop potatoes are GREAT!! My son has Celiacs Disease and these are perfect. No extra mystery ingredients. Just good stuff.

  • Reply Sandy Morris

    October 23, 2017, 2:49 pm

    I added 1/2 cup chopped onion and some cubed ham to the potatoes. Recipe is a keeper. It usually takes about 2 1/2 hours to make my traditional scalloped potatoes and ham. This took less than an hour.

  • Reply Julie

    October 28, 2017, 2:31 am

    Hi Joanie.
    If I want to omit the cheese, can I just add extra cream? Will that thicken?

  • Reply Diana

    November 5, 2017, 9:02 am

    Hi Joanie. Your recipe sounds awesome! Question. Can you make the scalloped potatoes with corn starch instead of flour? I have family with gluten issues. Also can I make this recipe a day ahead and reheat in the instant pot?

    • Reply Joanie Simon

      November 9, 2017, 12:29 pm

      Hi Diana. Great news is that there is no flour in this recipe so no need for any substitutions. As long as your vegetable stock is gluten free, this is a gluten free dish without making any changes. As for making it ahead, if you scroll to the end of the post, just above the recipe, you’ll see my make-ahead instructions. Enjoy!

  • Reply Beth

    November 6, 2017, 7:27 pm

    This was so easy! When I was a kid, my mom always said scalloped potatoes were too much work for an everyday meal. With your recipe, there is no need to save scalloped potatoes for a special occasion. Thank you for this easy to follow recipe for a new favorite.

  • Reply Renate

    November 11, 2017, 2:33 pm

    Would I be able to make this without heavy cream? I have a family member that can’t have dairy. Is there something I could use as a substitute?

  • Reply Jenny Lim

    November 13, 2017, 6:45 am

    Really amazing!!!

  • Reply Lawana

    November 20, 2017, 2:20 pm

    I’ve been looking for a great scalloped potato recipe for my instant pot. Thanks so much for sharing.

  • Reply Jennifer

    December 3, 2017, 5:37 pm

    Hi, these look delicious and I can’t wait to try this out! What kind of potatoes did you use?

  • Reply Greta

    December 4, 2017, 9:40 pm

    Really great! I added minced garlic and used smoked cheddar–yum!!

  • Reply Pattyjo

    December 8, 2017, 5:32 pm

    I want to make this for a lot of people. I have a 6-quart instant pot. if I fill the pot to maximum with potato would I do about 3 or 4 minutes instead of one?

    • Reply Joanie Simon

      December 10, 2017, 11:31 am

      Hi! I have attempted to double and triple this recipe before. Doubling works just fine. Just double the ingredients and keep the timing all the same. But, when I tripled it, the cooking of the potatoes was inconsistent and despite a few attempts, the sauce was always off in terms of texture and coverage of the potatoes. So, if you’re going to make it for a large group, I suggest multiple double batches, if that makes sense. Hope it goes well!

  • Reply Sue

    December 15, 2017, 4:54 am

    These were amazing!I’m a new Instant pot convert and after a trial run today, these are definitely going to be part of Christmas dinner!! Thank you!

  • Reply Casey

    December 22, 2017, 11:43 am

    Do you think I could bake these at 375 for the bubbly crust for a period of time rather than broil? That would help match up the timing with the fish I am making. Thanks for your insight!

    • Reply Joanie Simon

      December 22, 2017, 9:25 pm

      Hi Casey. My concern is if you baked it longer at a lower temp that the potatoes would get too mushy being that they’re cooking longer. But, if you don’t mind the potatoes being softer, it wouldn’t be too much of a problem. Sorry that’s not a straight answer. But, hope you have a wonderful meal!!!

  • Reply Kristie Asher

    December 22, 2017, 7:04 pm

    I’m making these tonight! I use cream cheese & 2 kinds of shredded cheese in my sauce, so I’ll probably adapt the recipe for that part. I’m looking forward to non-mushy potatoes!

  • Reply Christine

    December 22, 2017, 9:27 pm

    Made th we tonight for a trial run before Xmas. They were great! But I have about 20 people to serve so I’m thinking I need to quadruple the recipe. Do you think it best to do it in two sets? So do double th recipe, pressure cook, pour into pan then repeat and pour again into the pan and then refrigerate and/or broil? Also wondering if you can recommend how sharp of cheese to use. I used sharp white cheddar aged 2 years but it seemed like something was missing from the recipe-a bit of flavour somewhere but I can’t put my finger on it. Suggestions would be great.

    • Reply Joanie Simon

      December 24, 2017, 10:16 pm

      Hi Christine. Yep, I’ve tried doubling and then also tripling this recipe. Tripling didn’t work well, but doubling did. Though keep the pressure cooking timing the same. As far as extras to add, I find that the vegetable stock that I use is really flavorful and that helps. But, if you’re looking to add some interesting flavor with another cheese, I’d try a parmesan. Hope it all turns out well. Sorry for the delayed response!

  • Reply Laura Curry

    December 27, 2017, 4:00 pm

    I made this today in my son’s instant pot and it was delicious. I am going to add onions next time but otherwise, it was great.

  • Reply Frank

    December 28, 2017, 5:02 am

    This recipe is great!
    I used 19oz of cooks ham, diced and added to the pot while cooking the potatoes.
    I also used a blend of low moisture part skim mozzarella, mild cheddar and not smoked provolone and omitted the salt, as there was ham in it already.

    Turned out excellent.
    I have never made this dish before, it took about the same time as yours.

    Thanx

  • Reply Jenn

    January 1, 2018, 2:45 pm

    Awesome recipe. I added a pkg of buttermilk ranch seasoning to make ranch potatoes

  • Reply Lesley Schnick

    January 2, 2018, 9:35 am

    This recipe is DELICIOUS! My family loved it. I wanted to use up some of the left over ham from Christmas dinner, so I added it, along with a couple extra splashes of cream to the potatoes and the rest of the ingredients just before putting it into the broiler. This will definitely be a regular, with and without the ham. Thanks for sharing!

  • Reply Jackie

    January 2, 2018, 6:52 pm

    So so good! Best potatoes I’ve ever made! Whole family loved them. Used up the leftover Christmas ham. Several relatives also got insta pots for Christmas and we’re sharing recipes. I’m definitely passing this on to them! Thanks for sharing!

  • Reply Melissa Henderson

    January 3, 2018, 10:38 am

    Do you think these could be frozen? I was thinking I could double the recipe and only broil half. Then layer the remaining half in a foil pan and top with cheese to freeze and cook in the oven at a later time.

    • Reply Joanie Simon

      January 7, 2018, 8:54 am

      Hi Melissa! You could definitely give it a try, though I’ve never done it so I can’t say for sure. But, I can’t imagine it would be too problematic. Hope you enjoy!

  • Reply Serenity Kimball

    January 6, 2018, 5:14 pm

    What is your altitude? I live at 6500 ft and typically have to add time to my pressure cooker but knowing your alttude would help me know how much to adjust it.

  • Reply David R Nibeck

    January 17, 2018, 4:22 pm

    Great recipe! I sauteed some onion and added a cubed ham steak. Substituted sour cream for heavy cream as I didn’t have any. Time was on time. Thank you

  • Reply Jo

    January 22, 2018, 10:07 am

    Can I use red potatoes for this

  • Reply Parie

    January 29, 2018, 4:21 pm

    Thanks for sharing this recipe! I really like this method, it’s so easy and takes so much less time than the recipe I’ve been using. I thought I would share the changes I made to make it dairy-free: vegan cheese and coconut cream instead of heavy cream. I doubled the recipe, but used less than 1/2 the amount of cheese called for. I also prepared this earlier in the day, up to putting it in a dish, then broiled it later. It took a few minutes longer in the oven, but It turned out very well, perfectly creamy & tender, and it tasted so good, no coconut flavor at all. So happy that I found this, thanks!

  • Reply Nettie

    February 3, 2018, 7:08 pm

    Hi Joanie! This was great! I couldn’t believe this was cooked in one minute! Yep! It was! But… I did add sliced onion an garlic to it then PC it! It was amazing! I made the cheese sauce but I only added enough sauce to coat potatoes as I didn’t want a soupy potatoe. It was awesome! I added. Buttered panko n extra cheese to top! Broiled as directed! It was a hit! Will make it again! Thanks sooo much!

  • Reply Suzanne

    February 7, 2018, 9:56 am

    Hi Joanie,

    I had a couple of questions — one which was related to doubling the recipe which was answered and I am going to do that. Second question… I am making this to take to a dinner on Saturday. Should I do all the steps except for the last which is the broiling and I could do that at my friends home? Will they be hot enough if I do it that way? Any advice would be appreciated.

    • Reply Joanie Simon

      February 8, 2018, 8:02 pm

      Yep! Follow the recipe until the very last, then pop it in the broiler for a few minutes right before it’s ready to serve. If you refrigerate it between prepping it and broiling it, you’ll want to keep it in the oven a few minutes longer just because it will be cooking after being cold instead of coming straight out of the Instant Pot. Hope you have a wonderful time on Saturday!

  • Reply Pauline

    February 12, 2018, 4:25 pm

    Hi Joanie;
    Any chance I could use whole milk instead of heavy cream? Don’t keep heavy cream on hand.

  • Reply Sue

    March 3, 2018, 8:25 am

    Could I use chicken broth for this?

  • Reply Chris M

    March 3, 2018, 7:37 pm

    I was very unsure of the one minute pressure cooker time, but it works! Also, I used a mandoline to slice the potatoes, so i had very thin even slices, which worked perfectly. I added chopped ham to the cheese mixture and was thrilled with the results. Thank you!

  • Reply Steven

    March 10, 2018, 11:37 am

    The flavor was absolutely wonderful. I used three different cheeses: the main cheese was 2 year old cheddar, Gruyer, and a little Monterey Jack.

    However, I found the sauce much too runny. I suspect that there was too much liquid left over after cooking the potatoes. I think I followed all of the instructions to the letter. Can you provide a measure for how much liquid to use?

    I will make this again.

  • Reply Julie Lucas

    March 18, 2018, 2:30 pm

    How many minutes on the saute setting and should it be on the seal function all the time?

  • Reply Tom

    March 19, 2018, 4:47 pm

    Used red potatoes (left some skin) and added several slices of onion. Used chicken stock and added a Tbl of butter to the cheese sauce. Was out of thyme so added a sprinkle of Italian seasoning. Came out very good, but the potatoes were on the verge of being a tad mushy – important to do the quick pressure release as soon as the 1 minute is up. Bottom line – a quick and delicious way to enjoy scalloped potatoes.

  • Reply Melissa

    March 25, 2018, 2:07 pm

    Made this today. It was fabulous! Will be a family favorite!

  • Reply Teresa

    March 25, 2018, 4:44 pm

    Made these tonight to go with our ham. Cut the recipe in half (1 pound [4 potatoes]) since it is just the 2 of us. Since this was a last minute addition to dinner, I had to sub yellow cheddar and used half & half instead of heavy cream. Still, they tasted great! Could have used little longer in the broiler, but no big deal there. Thanks for the option for potatoes

  • Reply Nancy Loury

    March 28, 2018, 6:07 pm

    Just to understand
    I would like to double the recipe and prepare it the day before
    So I double the recipe, still cook in the Instant Pot for 1 min
    Make the sauce and add to the potatoes
    Cover in the refrigerator overnight
    Out of the refrigerator for 1hour and add cheese on top and broil???
    Did I miss anything?
    Overnight in frig doesn’t change the flavor??

  • Reply George Burke

    March 29, 2018, 4:27 pm

    I haven’t tried this recipe yet, so I didn’t rate it. However, it looks delicious and I’m going to be trying it in the next few days. My wife used to make scalloped potatoes in the oven and add thinly sliced onion. The onion cooked in the oven. She passed away recently, so I’m doing my own cooking. I recently bought the 8 quart instant pot to make cooking for myself easier.

    Should I put the onions in with the potatoes in the instant pot or cook them separately and add before broiling? I don’t like the second scenario because it makes the recipe more involved. Please let me know what you think.

    Love your videos and enjoy your banter. Those that don’t like it should go elsewhere. There are many cooking videos on the web.

  • Reply Nicole Bajema

    March 30, 2018, 7:48 am

    Can I use Whole Milk instead of Heavy Cream?

  • Reply Ron

    April 1, 2018, 4:44 am

    Is it possible to replace the heavy cream with a lactose-free milk? Would you reduce the amount at all? Thank you!

  • Reply Christina Dawson

    April 1, 2018, 3:25 pm

    So, I suppose the most important thing to mention here is that my kids were on spring break the week before Easter the day I intended to try this recipe…
    They ate ALL of my cheddar cheese. Grrr. Seriously didn’t realize it until Easter when everything is closed. Had mozzarella. Hmmmm. Made what I am calling Italian scalloped potatoes. Instead of the thyme I used Oregano and basil. And my mozzarella… Turned out delicious. ?

  • Reply Heather

    April 17, 2018, 1:35 pm

    Made this as the side to prime rib for Easter and it was fantastic!! Super easy and fast! This will be my go to from now on!

  • Reply Kristen Poff

    May 13, 2018, 7:48 am

    Can’t wait to try this recipe! I was planning on doubling the recipe but I have an 8 quart Instant Pot. Does this change any of the timing or the settings? Also, have you weighed the potatoes when you have made it? Would doubling mean 4 pounds of potatoes? Thanks so much!

  • Reply Gail Houser

    August 5, 2018, 3:06 pm

    I love this recipe, have made it several times. now if only the instant post would peal the potatoes 🙂

  • Reply Eleanor Fetter

    August 6, 2018, 9:43 am

    Au gratin means “with cheese.” Scallopped potatoes do NOT have cheese, but au gratin potatoes do. So these are NOT scallopped potatoes, they are au gratin potatoes.

  • Reply Sandy

    September 2, 2018, 4:43 pm

    I know these are going to be fantastic. I just use onions, milk, and flour, and lots of parmesean cheese in the milk mixture as it thickens. So I cant wait to try yours after 40 years of mine. ummmmmm

  • Reply Shazmina

    September 27, 2018, 4:02 pm

    Hello. Would I be able to use chicken broth as I don’t have vegetable broth??
    Thank you in advance

  • Reply Pam

    October 1, 2018, 4:28 pm

    I had a lot of liquid left after cooking for 1 minute in the IP. I would gather I had pretty much 3/4 cup or more left and I measured both the water and weighed the potatoes.

    I’m gathering I should have removed most of the water as my sauce isn’t thickening at all (but tastes great!).

    When I make for Thanksgiving this weekend, how much water should I leave in there? 3 Tbs?

    • Reply Joanie Simon

      October 2, 2018, 11:19 am

      Oh wow! Yeah, I would drain off a bit just so you get a thicker sauce. 1/4 cup left in the pot as most would be my suggestion, though I usually only have a few tablespoons that remain.

  • Reply Gail

    October 6, 2018, 2:16 pm

    I make this often, it is always amazing

  • Reply MD

    October 17, 2018, 2:14 pm

    I don’t know how any liquid can be lost during cooking. If you put 1 cup of stock into the pot you should end up with at least that much after releasing the pressure.
    I halved the recipe in my Instant pot mini to get just enough for two servings. I certainly had to remove 3/4 of the liquid and also added some corn starch to aid thickening. Prior to cooking the potatoes, I sauteed 1/2 cup of white onion. One minute on pressure cook after adding the potatoes to the onion cooked the potatoes to perfection.
    The resulting meal was too salty for my taste so next time I will add no salt (there is plenty in the cheese) and allow each person to add salt to their own taste.
    This recipe is definitely a keeper.
    Now I must search through your other recipes for more delights.

  • Reply D. Polly Pedersen

    October 30, 2018, 3:26 pm

    I cooked the potatoes in Better than Bouillon Chicken Base. I used 1/2 n 1/2 because I had that on hand. Added sliced, cubed cooked ham and a bit of dried mustard to the cheese sauce. It was a hit!! Hubby loved it!! I would have added frozen peas but I had none! Thank you for an easy, yummy dish, perfect for a cold fall night!!

  • Reply Emily

    November 2, 2018, 11:54 am

    Can I use chicken broth instead of vegetable broth?

  • Reply Jan

    November 3, 2018, 5:40 pm

    I read this recipe on the IP FB group while looking for tasty Thanksgiving IP recipes. Made it tonight and found the potatoes did not get done even after 2 times under pressure for a total of 6 mins. After 6 mins I went ahead and made the sauce, finished the recipe directions, including broil. It looked great but unfortunately the potatoes were still crunchy. I used yukon golds, thin sliced on the mandolin. They were not see through thin but the next one up. It is now covered and baking in the oven. What I could taste was delicious, but don’t know what I’m doing wrong. Would more time be the answer or is it because I used a steamer basket? Any suggestion? Thanks, Jan

    • Reply Joanie Simon

      November 5, 2018, 7:55 am

      Hi Jan! I’m so sorry this didn’t work for you. I’m wondering if there was a malfunction with your Instant Pot. I usually don’t use the steamer basket and just put the potatoes straight in, but either way, 6 minutes is a long time and if the pot’s working properly, whether in the basket or in the bottomo of the pot, would turn the potatoes to mush. Did the pot fully seal and build pressure? Was there pressure released when you flipped the pressure valve after the beep went off?

  • Reply Ashley

    November 29, 2018, 2:17 pm

    Hi there Joanie. I just got my Instant Pot and this was the first thing I made in it. I have been making homemade scalloped potatoes with diced ham from a recipe my best friend gave me for years. And so I used your recipe to make them in the Instant Pot but I added some diced onions, ham and Garli Garni (all purpose seasoning). And they were amazing! They were totally different than the homemade scalloped potatoes that I usually make but they were so delicious. Everyone in my family raved about them. And the potatoes were cooked so perfectly…. My mother isn’t a fan of “ham and scallops” but even loved these ones. Thanks so much for sharing these! This is going to be on rotation at my house from now on.

    By the way, I didn’t even read the directions on how to use my Instant Pot and I was able to follow your directions so easily. I just wanted to comment on how easily and thoroughly your directions were.

  • Reply Jenn Dasho

    December 13, 2018, 9:04 pm

    Added ham, thin sliced small onion and peas. Also substituted homemade heavy cream (1tbs butter, melted brought to room temp then whipped with 2tbs milk. Loved it!!!! Doubled recipe for 9×13 except the cream (oops) still perfect. Left overs served warmed up with dollop of sour cream 👍

  • Reply Cris Harpel

    December 15, 2018, 6:29 am

    I gotta say, I never comment on these pages, but I had to break my silence for this recipe. This was a spectacular winner!!! This will be in my IP repertoire for years to come. Well done!!! And thanks!!

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