Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

 Try this quick and easy version made in minutes 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Instant Pot scalloped potatoes
Servings: 4
Calories: 506kcal


  • 2 lb Russet Potatoes
  • 4 oz Deli Ham Sliced
  • 1 cup Heavy Whipping Cream
  • 1 cup Milk
  • 3 Garlic Cloves
  • 2 tbsp All Purpose Flour
  • 1 ½ tsp Salt
  • 1 tsp Black Pepper Freshly Ground
  • ½ cup Chopped Cilantro
  • 1 cup Mozzarella Grated
  • 1 cup Cheddar Cheese Grated


  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese
  • Broil in the preheated oven until golden, about 5 minutes.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories506
  • % Daily Value *
  • Total Fat 27.4g 43%
    • Cholesterol 88mg 30%
    • Sodium 852mg 36%
    • Total Carbohydrate 43.7g 15%
      • Protein 22.4g 45%

      • Iron 1%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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