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**Alt text:** Overhead view of creamy Instant Pot scalloped potatoes in a stainless steel mixing bowl with a wooden spoon. Thinly sliced potatoes are coated in a rich cheese sauce made with cream, sour cream, and cheese. A beige striped kitchen towel sits beside the bowl on a vintage-style tiled countertop.
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Instant Pot Scalloped Potatoes

Prep Time15 minutes
Cook Time3 minutes
Pressurizing Time10 minutes
Total Time28 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Ashley Nicole

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