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scalloped potatoes in a plate

Instant Pot Scalloped Potatoes

Instant pot scalloped potatoes are an easy way to enjoy this popular American side dish. Topped with a lovely, cheesy sauce & a brown crust, you'll love these spuds!
Course Side Dish
Cuisine American
Keyword instant pot, potatoes, scalloped potatoes
Prep Time 5 minutes
Cook Time 15 minutes
Calories 341.6kcal


  • 5-6 medium potatoes peeled and sliced ¼ inch thick
  • 2 tablespoon butter
  • 3 garlic cloves minced
  • 1 cup vegetable broth
  • ½ cup heavy cream
  • 1 cup grated sharp cheddar cheese
  • 2 tablespoon sour cream
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • salt to taste


  • Switch on your instant pot and press sauté (normal). Wait for the display to show HOT, then add the butter to the inner steel insert.
  • When the butter melts, add the garlic and sauté until it is slightly browned.
  • Add the potatoes, broth and salt and mix well. Cancel sauté.
  • Secure the lid, make sure the steam release handle is sealed and press the pressure cooking button ('manual' in some models). Set it on high for 1 minute. While the potatoes are cooking, switch on your oven and pre-heat it on the broiler setting.
  • When the timer beeps, wait for 5 minutes and then release pressure. Remove the potatoes from the instant pot with a slotted spoon straight into a baking dish. Don't discard the remaining liquid in the pot.
  • In the remaining liquid in the pot, add the heavy cream, grated cheddar cheese and sour cream. Also add paprika, black pepper and oregano. Mix everything well. The cheese will melt in the residual heat from the pot.
  • Pour this sauce on top of the potatoes that you transferred earlier to the baking dish. Top with some more cheese and keep in the oven for 3 minutes.
  • At about 3 minutes, you will see the cheese forming a brown crust on top. Remove from the oven and serve warm.


  1. Make sure the potatoes are not thinner or thicker than approximately ¼ inch. If the slices are too thin, the potatoes will break and if they are too thick, they will be slightly hard.
  2. For the same reason as above, do not do a quick release when the timer beeps. Give the potatoes 5 minutes to soften further, then open the pot.
  3. Do not broil the potatoes for more than 3 minutes or the tops will get charred and taste bitter. 2-3 minutes are perfect for getting a pleasing brown crust.


Calories: 341.6kcal | Carbohydrates: 36g | Protein: 9.1g | Fat: 18.4g | Saturated Fat: 11.7g | Polyunsaturated Fat: 6.1g | Cholesterol: 59.2mg | Sodium: 416.5mg | Fiber: 5.3g | Sugar: 3.1g