Instant Pot Scalloped Potatoes are classic comfort food. This version has a generous amount of creamy sauce and is topped with sharp cheddar cheese. We love to serve this side dish with ham or a roast for Christmas and Easter meals!
Prep Time15 minutesmins
Cook Time25 minutesmins
Inactive time20 minutesmins
Total Time1 hourhr
Course: Side Dish
Cuisine: American
Keyword: Instant Pot Cheesy Potatoes, Instant Pot Potato Casserole, Instant Pot Scalloped Potatoes, Pressure Cooker Scalloped Potatoes
Add the broth, dry mustard powder, garlic powder, onion powder, kosher salt and thyme to the Instant Pot insert. Layer the sliced potatoes in the steamer basket and place it in the Instant Pot.
Close the lid, set the vent to sealing and pressure cook on manual High pressure for 1 minute (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take about 15 minutes to come to pressure. Meanwhile, preheat the oven to 375 °F and grease a 2.5-quart casserole dish.
At the end of pressure cooking time, allow the pressure to release naturally for 2-3 minutes, then quick release the remaining pressure. Remove the steamer basket with the potatoes and set aside. Do not drain the liquid.
Turn on the Sauté function to the low setting (see note 2 if you're not sure how to do this) and bring the broth to a simmer. Whisk in the milk. In a small bowl, whisk together the melted butter and flour, then gradually whisk this mixture into the liquid. Simmer for about a minute, stirring constantly, until the mixture has thickened and has a smooth texture. Turn off the Sauté function, then stir in half a cup of grated sharp cheddar until melted. Remove the insert from the Instant Pot and place it on a heat-safe surface.
Carefully layer half the potato slices into the casserole dish, top with half the sauce and a half cup of grated cheese. Repeat with the rest of the potatoes, sauce and cheese. Bake uncovered for 15 minutes, or until the sauce is bubbling around the edges. Optionally, broil for up to 5 minutes until the top is turning golden brown.
Serve immediately. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Notes
Potato prep tip: Place the peeled and sliced potatoes in a large bowl of cold water right after you slice. This will prevent the starch in the potatoes from oxidizing and turning an unattractive grey/brown/black colour.
How to adjust Sauté setting: depending on your Instant Pot model, you either press the Sauté button multiple times until you see it's set to low on the screen, OR you press the Sauté button, then the "adjust" button until it's set to "less".
To make ahead: assemble up to 3 days ahead of time. Instead of baking, cool to room temperature, cover tightly and store in the refrigerator. The day of your meal, bake at 375 °F covered with foil for 25 minutes or until the sauce is bubbling and the internal temperature reaches 165 °F. Broil uncovered for 5 minutes to brown the top.
To reheat: Cover with foil and bake at 350 °F for about 30 minutes or until the internal temperature reaches 165 °F.
Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.