Instant Pot Scalloped Potatoes

5 from 7 votes

Easy, Cheesy Instant Pot Scalloped Potatoes. The best side dish for all your holiday meals. Cooks in less time thanks to the pressure cooker.

Prep Time15

Cook Time25

Let Sit10

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Cost: $6.20, $0.78 per Serving

Add the chicken broth, minced garlic, salt, and pepper to a 6-quart Instant Pot and stir to combine.
Add the sliced potatoes. Secure the lid and set the valve to the sealing position. Cook on high pressure for 2 minutes.
When the cooking time is complete, carefully perform a quick release of the pressure.
Preheat the oven to 375°F.
Carefully transfer the potatoes to an oven-safe baking dish, leaving the cooking liquid in the Instant Pot.
Set the Instant Pot to the Sauté setting. Whisk the heavy whipping cream into the cooking liquid and simmer for 2–3 minutes.
Turn off the Instant Pot. Stir in 2 cups of the shredded cheddar cheese until melted and smooth.
Pour the cheese sauce evenly over the potatoes and gently toss to coat.
Top with the remaining ½ cup cheddar cheese and the shredded Parmesan cheese.
Bake for 15–20 minutes, or until the potatoes are tender and the cheese is hot and bubbly.
Broil for 1–2 minutes, watching closely, until the cheese is lightly browned.
Let the potatoes rest for 10–15 minutes before serving.

Use freshly shredded cheeses so that it melts smoothly and evenly in this recipe.

Try to slice the potatoes as even as possible so that they cook at approximately the same time (the thinner the better).

Refrigerate any leftovers in an airtight container for up to 5 days.