Instant Pot Scalloped Potatoes Recipe

Instant Pot Scalloped Potatoes Recipe

How To Make Instant Pot Scalloped Potatoes

Creamy, tasty, and rich, these instant pot scalloped potatoes are the ultimate comfort side dish that you can now prep in just 30 minutes.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 8russet potatoes,peeled and sliced ¼-in thick
  • 1cupchicken broth
  • 2tbspbutter
  • 1tbspdried onion flakes
  • ½cupheavy cream
  • ½tspgarlic powder
  • 1tbspdehydrated chives
  • tspblack pepper
  • 8ozcheddar cheese,(1 block of Cabot cheddar)


  1. Peel, and slice potatoes ¼-inch thick. Place in a bowl filled with cold water. Rinse until the water runs clear.

  2. Place the sliced potatoes in the Instant Pot with 1 cup chicken broth. Cook on “manual” for 1 minute.

  3. As soon as the potatoes are done, carefully force pressure.

  4. Spray a baking dish with cooking spray and transfer the potatoes to the dish (no need to drain or rinse).

  5. Place the pot back in the base. Select “saute” mode.

  6. Melt butter, add in the dried onion flakes, heavy cream, garlic powder, dehydrated chive and black pepper.

  7. Mix well then add in half the cheddar cheese. Turn the heat off and mix until melted.

  8. Carefully pour the cheese sauce on top. Then top with the remaining cheddar cheese.

  9. Broil on high (medium rack) for 8 to 10 minutes or until golden in color.

  10. Carefully remove from the oven and serve immediately.


  • Calories: 397.55kcal
  • Fat: 18.53g
  • Saturated Fat: 10.90g
  • Trans Fat: 0.45g
  • Monounsaturated Fat: 4.91g
  • Polyunsaturated Fat: 0.89g
  • Carbohydrates: 46.42g
  • Fiber: 3.24g
  • Sugar: 2.55g
  • Protein: 13.21g
  • Cholesterol: 57.83mg
  • Sodium: 243.95mg
  • Calcium: 235.61mg
  • Potassium: 1092.37mg
  • Iron: 2.24mg
  • Vitamin A: 161.11µg
  • Vitamin C: 14.42mg
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