Tiffany Haney
Scalloped potatoes are a delicious comfort food, but they can take a long time to cook. Luckily, an Instant Pot can drastically reduce the cooking time, making it possible to prepare this side dish on busy weeknights. With an Instant Pot, you can have creamy, cheesy scalloped potatoes on the table in just about 30 minutes. The pressure cooker function of the Instant Pot tenderises the potatoes in a fraction of the time, and you can even make the cheese sauce directly in the pot.
| Characteristics | Values |
|---|---|
| Cooking time | 30 minutes |
| Ingredients | Potatoes, cheese, butter, garlic, salt, pepper, thyme, oregano, flour, milk, broth, cream, nutmeg, pecorino romano, olive oil |
| Equipment | Instant Pot, oven, knife, mandoline, food processor, slotted spoon, casserole dish, pie plate, pie baking dish, mixing bowl |
| Preparation | Slice potatoes thinly, cook under high pressure, make cheese sauce, broil |
| Calories | 318kcal |
| Carbohydrates | 31g |
| Protein | 16g |
| Fat | 14g |
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What You'll Learn
Thinly slice potatoes (1/8-1/4 inch thick)
Thinly slicing the potatoes is a crucial step in making scalloped potatoes in an instant pot. The recommended thickness of the potato slices is between 1/8 and 1/4 of an inch. If you cut them any thinner, they may disintegrate and burn under pressure. On the other hand, if they are too thick, they won't give you the desired scalloped consistency, and they might not cook through evenly.
To achieve this ideal thickness, you can use a mandoline, a food processor, or a sharp knife. A mandoline will make your job much easier and ensure uniform slices. If you don't have a mandoline, a sharp knife will be your best alternative. Simply take your time and carefully slice the potatoes lengthwise into thin, long pieces.
Once you have your potatoes sliced, you can place them directly into your instant pot or electric pressure cooker. If you're using a knife, transfer the slices to the pot as you go to avoid overhandling and breaking the delicate potato slices.
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Add potatoes to instant pot with broth, salt, pepper, and garlic
To make scalloped potatoes in an instant pot, you'll want to start by slicing your potatoes into thin, even slices. A mandolin, food processor, or sharp knife will do the trick. Aim for slices between 1/8 and 1/4-inch thick. If they're too thick, they may not cook through properly and you won't get that classic scalloped texture.
Once your potatoes are sliced, it's time to add them to the instant pot. You'll also add your broth, salt, pepper, and garlic at this stage. If you're using minced garlic, you can add it directly to the pot. If you're using whole garlic cloves, you may want to mince or crush them first to ensure they mix evenly with the other ingredients.
For the broth, you can use chicken broth, vegetable broth, or even water if you prefer. Add enough broth to just cover the potatoes; about 1 cup is usually sufficient. As for salt and pepper, a pinch of each is a good starting point, but you can adjust the amount to your taste preferences.
Give everything a good stir to make sure the spices are evenly distributed, then you're ready to proceed to the next step of cooking your scalloped potatoes in the instant pot.
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Pressure cook for 1-2 minutes
Once you've sliced your potatoes and added them to the Instant Pot with the other ingredients, it's time to pressure cook. Set the timer for 1 minute for standard pressure cookers or 1-2 minutes for the Instant Pot. If you're using a standard pressure cooker, set it to HIGH.
The Instant Pot will take around 10-15 minutes to build up pressure. Once the timer goes off, carefully release the pressure. You can do this quickly, or you can allow a natural release of 3 minutes and then manually release the remaining pressure.
There will be liquid remaining in the Instant Pot after cooking the potatoes. Don't remove it! You'll use this to make your cheese sauce.
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Make cheese sauce with butter, flour, and milk
To make a cheese sauce with butter, flour, and milk, you'll first want to melt the butter in a saucepan over medium heat. Once melted, add in your flour and whisk to combine. You'll want to cook this mixture for a minute or two, whisking constantly, to cook out the raw flour taste.
Next, slowly pour in your milk, whisking constantly to prevent lumps from forming. Continue whisking until the mixture comes to a boil and thickens. You can add in some shredded cheese at this point if you'd like a cheese sauce. Season with salt and pepper to taste.
For an extra creamy sauce, you can also add in some cream or half-and-half. If you're making scalloped potatoes, you can use the leftover cooking liquid from the potatoes in place of milk to add extra flavour to your cheese sauce. Simply add the butter, flour, and cream to the leftover liquid in the Instant Pot, and whisk until smooth and creamy.
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Broil in oven for 4-6 minutes
Once you've prepared your scalloped potatoes in the Instant Pot, it's time to finish them off in the oven. Preheat your oven's broiler and set an oven rack about 6 inches from the heat source. Transfer your potatoes to a pie plate or another oven-safe dish. If you're making a cheese sauce, now is the time to do so, using the leftover liquid in the Instant Pot. Pour the cheese sauce over the potatoes and sprinkle with cheese.
Finally, it's time to broil your scalloped potatoes. Place the dish in the preheated oven and broil for 4-6 minutes, keeping a close eye on them. You'll know they're done when the cheese on top is dark golden-brown and bubbly. This final step under the broiler ensures that your scalloped potatoes have a nice crispy, cheesy crust. Let the potatoes cool slightly before serving to allow the cheese sauce to thicken and prevent any burnt mouths!
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Frequently asked questions
It takes around 30 minutes to cook scalloped potatoes in an instant pot.
It is recommended to cut the potatoes into 1/8-1/4 inch slices.
You can use Yukon gold, red potatoes, or russet potatoes.
After cooking the potatoes, release the pressure and transfer them to a separate dish. Set the instant pot to "Saute" and add butter, garlic, and cream or milk. Stir until smooth and creamy, then add shredded cheese and stir until melted.
