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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

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By: Leigh Anne WilkesPosted: 3/19/20Updated: 3/22/24

This post may contain affiliate links. Please see disclosure policy here.

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes are cheesy, delicious, and easy with the help of your pressure cooker!

These Instant Pot Scalloped Potatoes are the perfect recipe for Easter or anytime. If your family is like my family, scalloped potatoes are required for Easter dinner.  The perfect side dish to ham.

These Instant Pot Scalloped Potatoes go perfectly with Easter ham but work with all kinds of things.  I especially like them with pork tenderloin.  And my husband has been known to eat them as meal in and of themselves!

Instant Pot Scalloped Potatoes

Ingredients Needed

  • Yukon Gold Potatoes
  • Cheddar Cheese
  • Parmesan Cheese
  • Half and Half
  • Bacon
  • Garlic Powder
  • Oregano
  • Minced Onion
  • Salt and Pepper
  • Green Onions
Instant Pot Scalloped Potatoes

How To Make Instant Pot Scalloped Potatoes

  • Slice potatoes thinly, about 1/8 – 1/4 inch thick.
  • Spray 7 x 3″ cake pan with cooking spray.
  • Layer half of the potatoes into pan and sprinkle with half of salt, pepper, garlic powder, oregano and minced onion. 
  • Cover with half of cheese and half of bacon.
  • Repeat with remaining potatoes, seasoning, bacon and cheese. Save a little bacon to garnish the top with. 
  • Pour half and half over potatoes.
  • Add 1 1/2 cups of water into Instant Pot. 
  • Place cake pan on the rack that comes with the Instant Pot.
  • Put lid on Instant Pot and set to manual, high pressure for 25-30 minutes depending on how thick you cut your potatoes. 
  • Do a quick release after cooking time is finished. If potatoes are not done to your liking put lid back on, reset for another 2-5 minutes.
  • Garnish with Parmesan cheese, remaining bacon and green onion.
Instant Pot Scalloped Potatoes

Tips

  • Cook time will vary depending on how thin you slice your potatoes. At 1/4″ thick I cooked them for 25 minutes but if you like your potatoes softer, cook for an additional 5 minutes.
  • Place scalloped potatoes under the broiler for about a minute to get the top crispy and brown.
Instant Pot Scalloped Potatoes

Check out more of my favorite recipes to serve the scalloped potatoes:

  • Balsamic Pork Tenderloin
  • Maple Glazed Pork Tenderloin
  • Fig Glazed Pork Tenderloin
4.67 from 3 votes
Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

Recipe From: Leigh Anne Wilkes
Cheesy scalloped potatoes made in your Instant Pot!
serves: 8 servings
Prep:15 minutes minutes
Cook:30 minutes minutes
Total:45 minutes minutes
Rate Recipe

Ingredients

  • 6 yukon gold potatoes skin on
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 tsp dried minced onion
  • 2 cups cheese
  • 1 cup half and half
  • 1 Tbsp Parmesan cheese, freshly grated
  • 4 slices bacon cooked crisp
  • green onion for garnish

Instructions

  • Slice potatoes thinly, about 1/8 – 1/4 inch thick.
  • Spray 7 x 3″ cake pan with cooking spray.
  • Layer half of the potatoes into pan and sprinkle with half of salt, pepper, garlic powder, oregano and minced onion.  Cover with half of cheese and half of bacon.
  • Repeat with remaining potatoes, seasoning, bacon and cheese. Save a little bacon to garnish the top with.  Pour half and half over potatoes.
  • Add 1 1/2 cups of water into Instant Pot.  Place cake pan on the rack that comes with the Instant Pot and place potatoes into Instant Pot.
  • Put lid on Instant Pot and set to manual, high pressure for 25-30 minutes depending on how thick you cut your potatoes. 
  • Be sure knob is set to the sealing position.  When cycle ends, do a quick release and open lid.  If potatoes are not done to your liking put lid back on, reset for another 2-5 minutes.
  • Garnish with Parmesan cheese, remaining bacon and green onion.

Nutrition Facts:

Calories: 281kcal (14%) Carbohydrates: 19g (6%) Protein: 13g (26%) Fat: 18g (28%) Saturated Fat: 10g (63%) Cholesterol: 49mg (16%) Sodium: 574mg (25%) Potassium: 635mg (18%) Fiber: 3g (13%) Sugar: 1g (1%) Vitamin A: 390IU (8%) Vitamin C: 16mg (19%) Calcium: 286mg (29%) Iron: 4mg (22%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Side Dish
Cuisine:American, English
Instant Pot Scalloped Potatoes
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4.67 from 3 votes (2 ratings without comment)

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  1. Karen Weinfurter says

    Posted on 1/1 at 2:58 pm

    can you use corningware in the insta-pot?

    Reply
    • Leigh Anne says

      Posted on 1/1 at 7:26 pm

      I have only used metal but any heatproof/oven proof container should work

      Reply
  2. Anamika @ Supplement Crunch says

    Posted on 9/14 at 5:32 am

    This sounds awesome. Going to make some tonight.

    Reply
    • Leigh Anne says

      Posted on 9/14 at 6:24 am

      Hope you enjoy them.

      Reply
  3. Leslie says

    Posted on 3/23 at 7:09 pm

    Hi Leigh Anne,
    These potatoes look so delicious! Sorry if I missed it it, but, how many servings does this recipe make? Love your recipes!
    Thank You,
    Leslie

    Reply
    • Leigh Anne says

      Posted on 3/24 at 9:57 am

      4-6 servings.

      Reply
  4. Lorie Underwood says

    Posted on 3/23 at 12:50 pm

    How would I use this recipe without an instant pot? I don’t have one but this looks too good to pass on. Thanks

    Reply
    • Leigh Anne says

      Posted on 3/23 at 1:16 pm

      Lorie, You could definitely do it in a baking dish and then just bake them like any other scalloped potatoes, it will work fine.

      Reply
  5. Anna says

    Posted on 3/19 at 10:32 am

    Scalloped potatoes are a must for Easter in our house! These look so perfectly cheesy!

    Reply

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