Instant Pot Scalloped Potatoes (2024)

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Infused with garlic and oh-so-creamy, these Instant Pot Scalloped Potatoes are filled with thinly sliced potatoes and ham in a creamy, cheesy sauce that’s to die for!

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These tender potatoes are perfect for serving with these Garlic and Herb Chicken Thighs or Lemon Garlic Pan Seared Salmon. This side dish is also perfect for serving in during the holiday season or Easter dinner with main dishes like Dry Brine Roasted Turkey and Crock Pot Ham.

Instant Pot Scalloped Potatoes

I’m a huge fan of easy Instant Pot recipes, like Beef Stew, Ribs, and Pasta, and this perfect side dish is no different! With thinly sliced potatoes and ham submerged in a heavy cream cheesy sauce and topped with a mound of shredded cheese, you can make this delicious side dish in a fraction of the time as the traditional method!

Ingredients Needed

Here’s the basic list of ingredients you’ll need in order to whip up Instant Pot Scalloped Potatoes. As always, you can find the full list of ingredients located in the printable recipe card below.

  • Russet Potatoes – Washed and Peeled
  • Sliced Deli Ham
  • Heavy Whipping Cream
  • Milk – 2% or whole milk would work.
  • Garlic – Minced
  • All-Purpose Flour
  • Cilantro – Chopped (or swap with parsley if desired)
  • Mozzarella Cheese – Shredded
  • Cheddar Cheese – Shredded

How To Make Instant Pot Scalloped Potatoes

This recipe is super easy to make and only takes 35 minutes!

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Thinly slice the potatoes and cut the ham into small squares using a sharp knife. Do your best to cut the potatoes as thin as you can. Or, if you have a Mandoline slicer, use it. Too thick of potatoes may not cook evenly.

Unlike my Classic Scalloped Potatoes, I also threw in some ham because scalloped potatoes are so much better with ham, right? I highly recommend getting thinly sliced deli ham, so you can layer them in between the potato slices.


In a medium bowl, whisk together the heavy cream, milk, garlic, flour, salt, black pepper, and cilantro. We’re going to be pouring this mixture over the potatoes and ham.


Coat a round pan, ideally, one that comfortably fits within your pressure cooker (I used an 8” round pan with sides that are 2 inches high), with cooking spray. Begin by placing half of the potatoes and ham in layers within the round pan, then sprinkle half of the cheese over them. Slowly pour half of the liquid over this arrangement. Repeat the layering process with the remaining potatoes, ham, and liquid, keeping the remaining cheese aside for now.

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Add 1 1/2 cups of water into the inner pot of your pressure cooker. Position the round pan on the trivet within the inner pot. Gently lower the pan into the pressure cooker. Seal the lid and ensure that the pressure release valve is closed. Cook at HIGH pressure for 25 minutes, then perform a QUICK RELEASE of the remaining pressure to complete the cooking process.

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Once the potatoes are tender, you’ll pull the pan out of the Instant Pot using the trivet handles and place it on a baking sheet. Then, top the hot creamy potatoes with the remaining cheese. Pop it under the broiler to get a nice golden brown crust!

Let the potatoes cool slightly before digging in. This lets the cream sauce thicken just a little more, leaving you with some deliciously cheesy scalloped potatoes!

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Recipe Tips and Substitutions

  • Instead of pressing the garlic, as usual, I grated it on a microplane zester into super fine garlic mush. You won’t be biting into any garlic pieces, and you’ll definitely taste the wonderful garlic flavor.
  • Substitute the mozzarella cheese for parmesan cheese if you want a more tangy flavor!
  • If you want to get super fancy, sprinkle some bread crumbs on top for a little bit of crunch!

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Make Ahead and Storage

  • You can make this recipe beforehand by cooking the potatoes as the recipe calls for until the broiling step. Then, before serving the potatoes, turn on your oven to 350 degrees and bake the potatoes for around 15 minutes. Then, pull out the Instant Pot and top with the remaining cheese and turn on the broiler, and broil for 3-5 minutes until the cheese is melted.
  • If you want to save these cheesy potatoes for later, put them in an airtight container in the fridge for up to 3 days.
  • You can also freeze the scalloped potatoes by placing them in an airtight container and freezing them for up to 3 months. When you’re ready to eat them, let them defrost in the fridge overnight. Then, pop them in the microwave in 30-second intervals or in the oven at 350 degrees F for at least 10 minutes or until heated through.

Common Questions

Why won’t my Instant Pot come to pressure?

This recipe calls for a creamy, thick sauce that coats the potatoes. Because of the nature of pressure cooking, sauces that are too thick will end up scorching on the bottom and not allow the liquid to boil enough to create the steam needed to pressurize the pot.

The best solution for this is to cook your thicker sauces inside a dish, resting on top of the trivet with the water underneath. This will allow your instant pot to come to pressure efficiently, and your potatoes will be tender without a huge mess on the bottom of your pot.

I use my 8-inch round cake pan that is about 2 inches high on the sides, and it fits perfectly inside my 8-quart Instant Pot. If you have a smaller Instant Pot, you’ll want to use a 7-inch round with 3-inch sides. You can find one here on Amazon for pretty cheap.

What type of potatoes works best for this recipe?

I used russet potatoes, but Yukon gold potatoes would also work!

Can I bake a double batch of this recipe?

I don’t recommend making a double batch of this recipe in the instant pot. If needed, you can cook two separate batches in the instant pot and then finish them under the broiler at the same time before serving.

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More Instant Pot Side Dish Recipes

Here are a few more easy rice recipes I think you’ll really enjoy…

  • Instant Pot Potato Salad
  • Instant Pot Refried Beans Recipe
  • Perfect Instant Pot Baked Potatoes
  • Instant Pot Mashed Potatoes Recipe

Whether you’re whipping up these potatoes for the holiday season or needing a great side dish to pair with your favorite main dishes, these easy Instant Pot Scalloped Potatoes are for you! If you try this recipe, please rate the recipe card to help out the next reader!

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4.50 from 16 votes

Instant Pot Scalloped Potatoes

Infused with garlic and oh-so-creamy these Instant Pot Scalloped Potatoes are definitely an irresistible side dish, or even a main dish!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: American

Servings: 6

Calories: 471 kcal

Author: Shinee Davaakhuu


  • 2 lbs russet potatoes, washed and peeled
  • 4 oz sliced deli ham
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 2 tsp garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ cup cilantro, chopped
  • 1 cup mozzarella cheese, shredded, divided
  • 1 cup cheddar cheese, shredded, divided

US Customary - Metric


  • Thinly slice the potatoes and cut the ham into small squares.

  • In a medium bowl whisk together the heavy cream, milk, garlic, flour, salt, black pepper and cilantro.

  • Spray a round pan that can easily fit inside your pressure cooker (I used 8" round with 2" high sides) with non stick spray. Layer half of the potatoes and ham in the round pan, followed by half of the cheese. Pour half of the liquid over the top. Repeat with the rest of the potatoes, ham and liquid, reserving the remaining cheese for later.

  • Pour 1 1/2 cups of water into the liner of your pressure cooker and place the round pan on top of your trivet. Carefully lower your pan down into the liner of your pressure cooker. Close the lid and ensure the pressure release valve is closed as well. Cook on HIGH pressure for 25 minutes, followed by a QUICK RELEASE of the pressure.

  • Carefully pull the pan out by the trivet handles and place pan on a baking sheet. Top with the remaining cheese and place under the broiler in your oven for 3 minutes. (Or if you don't want to turn on your oven you can just leave the potatoes in the pressure cooker, top with cheese and cover for 5 minutes before removing from liner).

  • Let the potatoes sit for about 5 minutes before serving. Enjoy!



* This recipe has been updated as of 12/21/2017 for optimal results.


Calories: 471kcal | Carbohydrates: 34g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 1081mg | Potassium: 808mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 10mg | Calcium: 323mg | Iron: 2mg

Keywords: Cheese, Creamy, Ham, Instant Pot, Potatoes, scalloped

DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


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Instant Pot Scalloped Potatoes (2024)


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