Easy Instant Pot Scalloped Potatoes
Thinly sliced Russet potatoes cooked directly in a rich cream, garlic, and thyme mixture in the Instant Pot, then topped with melted cheddar. All the comfort of classic scalloped potatoes in about 30 minutes, no oven required.
Equipment
- Instant Pot (electric pressure cooker)
Ingredients
- 1.5 kg Russet potatoes about 3 lbs, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 cups shredded cheddar cheese
Instructions
- Prep: Peel and thinly slice the potatoes. Set aside.
- Mix the Cream Base: In the Instant Pot, add the heavy cream, milk, minced garlic, thyme, salt, and pepper. Stir well to combine.
- Add the Potatoes: Add the sliced potatoes and stir until well coated with the cream mixture.
- Pressure Cook: Seal the Instant Pot and cook on manual high pressure for 5 minutes.
- Release: Once the cook time is up, do a quick pressure release.
- Add Cheese: Open the lid, gently stir the potatoes, and sprinkle the shredded cheese evenly over the top.
- Melt and Serve: Close the lid again and let the residual heat melt the cheese for about 5 minutes. Open the lid and serve hot.
Notes
Slice the potatoes evenly and thinly so they cook uniformly under pressure. Stir gently once cooked so the tender slices don't break apart. Use a quick release rather than natural release to stop the cooking at the right moment. Let the cheese melt with the lid closed rather than opening partway through. For an extra-golden top, broil briefly in an oven-safe dish after cooking. Swap in Gruyere, Swiss, or a cheese blend for variety. Keeps 3 to 4 days refrigerated; reheat gently with a splash of milk or cream. Doesn't freeze well (cream sauce can separate).