Instant Pot Scalloped Potatoes
Creamy, cheesy, and packed with comforting flavor, these Instant Pot scalloped potatoes with cream of mushroom soup are the perfect side dish for busy weeknights, holiday meals, or Sunday dinner. This easy recipe gives you tender sliced potatoes in a rich creamy sauce in a fraction of the time compared to traditional oven baked scalloped potatoes.
Be sure to try my Cheddar Potato Gratin and Sweet Potato Casserole recipes next!
Instant Pot Scalloped Potato Recipe
There are a whole bunch of family approved Instant pot recipes here on my blog! Like my Instant Pot Chicken Wings and White Turkey Chili, all easy, fast and enjoyable! Just like this easy, instant pot scalloped potatoes recipe with cream of mushroom soup!
If you love classic au gratin potatoes but do not want to wait over an hour for them to bake, this Instant Pot version is going to become one of your favorite side dishes. The combination of russet potatoes, cream of mushroom soup, heavy cream, and sharp cheddar cheese creates a thick sauce with the most delicious creamy texture.
Whether it is your first time making instant pot scalloped potatoes or you are simply looking for a great way to save time, this potato recipe is simple, comforting, and family approved.♡
Why You’ll Love This Recipe
- Made with simple ingredients
- Ready in less time than oven baked potatoes
- Rich creamy sauce with cheesy goodness
- Perfect for holiday meals and special occasions
- Easy enough for weeknights
- Great use for leftover ham as a main dish addition
- Can be finished in a baking dish for a golden cheesy top
Ingredients
- 2 pounds russet potatoes, peeled and sliced into thin slices
- 1 can cream of mushroom soup
- 1 cup heavy cream
- 1 cup of chicken broth
- 2 cups sharp cheddar cheese, shredded
- ½ cup parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ cup sour cream
- 1 tablespoon butter
- Optional fresh parsley for garnish
Tools You May Need
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- Instant Pot- this is the one I have
- Sharp knife
- Large bowl
- Slotted spoon
- Baking dish- these are super cute!
- You don’t need this for this recipe but it’s super nice to have on hand
How to Make it ♡
See recipe card below this post for ingredient quantities and full instructions.
Wash and peel the russet potatoes using a vegetable peeler. Slice the potatoes into thin slices using a sharp knife. Try to keep each potato slice the same thickness so the cooked potatoes become soft and tender evenly.
You can also use yukon gold potatoes or even red potatoes if you prefer a creamier texture.
In a large bowl, whisk together the cream of mushroom soup, heavy cream, chicken broth, garlic powder, black pepper, salt, sour cream, and 1 cup of cheese.
This cream mixture becomes the creamy sauce that coats every layer of potatoes perfectly.
Add the sliced potatoes, to the cream sauce and mix. Add to the instant pot!
Place the lid on the pressure cooker and set the valve to sealing.
Cook on high pressure for 2-3 minutes depending on how thin your potato slices are.
- Very thin slices: 2 minutes
- Slightly thicker slices: 3 minutes
Once the minute of pressure cooking is complete, allow a natural release for 1 minute, then carefully do a quick release.
Open the lid carefully and stir gently using a slotted spoon. Add the remaining cup of cheese and parmesan cheese.
If you want a thicker sauce, turn on the sauté function for 2-3 minutes and stir gently until the cheesy sauce thickens.
Optional Broiled Finish
For more traditional easy scalloped potatoes or au gratin potatoes texture, transfer everything into a greased baking dish. Sprinkle extra sharp cheddar cheese on top and broil for 3-5 minutes until bubbly and golden brown.
Tips for the Best Instant Pot Scalloped Potatoes
- Use russet potatoes for softer potatoes and a classic texture.
- Yukon gold potatoes hold their shape better and taste buttery.
- Slice potatoes evenly for consistent cooking.
- Do not overcook or the potatoes can become mushy.
- Let the potatoes sit for 10-15 minutes before serving so the thick sauce can set up.
- If the sauce feels too thick, stir in a splash of whole milk or vegetable broth.
Variations
- Add Ham- Turn this delicious side dish into a hearty main dish by stirring in leftover ham after pressure cooking.
- Make It Extra Cheesy- Add another cup of cheese for ultra cheesy potatoes.
- Try Different Cheeses- Swap the cheddar for mozzarella, Monterey Jack, or Gruyere for a rich cheese sauce flavor.
Can You Make This in a Slow Cooker?
Yes! If you prefer the slow cooker method, add everything in the crockpot and cook:
- Low: 6-7 hours
- High: 3-4 hours
The Instant Pot version simply cooks in a fraction of the time.
What to Serve With Scalloped Potatoes
These instant pot scalloped potatoes pair perfectly with:
They are one of those potatoes recipes that work for both weeknight dinners and holiday meals.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:
- Microwave individual servings for 1-2 minutes
- Reheat in toaster ovens or regular ovens at 350 degrees for 15-20 minutes
Frequently Asked Questions
Traditional scalloped potatoes usually have a cream sauce while au gratin potatoes often contain more cheese. This recipe combines both for the best creamy and cheesy flavor.
Yes, but the creamy texture will not be quite as rich. Heavy cream creates a thicker sauce.
If your potato slices are too thick, they may need another minute of pressure cooking.
You can, but dairy based sauces sometimes separate after freezing. They taste best fresh.
Instant Pot Scalloped Potatoes
Ingredients
- 2 pounds russet potatoes peeled and thinly sliced
- 1 can cream of mushroom soup
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups sharp cheddar cheese divided
- ½ cup parmesan cheese
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
Instructions
- Peel and slice the potatoes into thin slices.
- In a large bowl, whisk together cream of mushroom soup, heavy cream, chicken broth, sour cream, garlic powder, salt, pepper, and 1 cup cheddar cheese.
- Add potatoes into the cream mixture, and mix.
- Add the potato mixture to the instant pot.
- Seal the lid and cook on high pressure for 2-3 minutes.
- Allow a 1 minute natural release, then perform a quick release.
- Stir gently and add remaining cheddar cheese and parmesan cheese.
- Use the sauté function for 2-3 minutes if needed to thicken the sauce.
- Optional: transfer to a baking dish and broil until golden and bubbly.
- Let rest 10 minutes before serving.
Notes
- Yukon gold potatoes can be substituted for russet potatoes.
- Add diced leftover ham for a heartier meal.
- Store leftovers in an airtight container in the refrigerator.
- This recipe was made in a 8qt Instant Pot
These Instant Pot scalloped potatoes with cream of mushroom soup are creamy, cheesy, comforting, and incredibly easy to make. The Instant Pot cuts down cooking time while still giving you soft potatoes covered in a rich cream sauce.
This easy recipe is perfect for everything from busy weeknights to special occasions, and it pairs beautifully with nearly any main dish. Once you try this instant pot version, you may never go back to the oven method again.
