Instant Pot Creamy Scalloped Potatoes

I am constantly amazed how fast, tender and delicious potatoes are in the Instant Pot (get yours here: This recipe makes sensational use of Instant Pot “potato magic” and results in the most tender, tasty, creamy-delicious scalloped potatoes you’ve ever tasted — in less than half an hour!

Ready to master the Instant Pot? Check out our Instant Pot Master Class. [learn more]

The secret is pressure cooking the sliced potato in broth and herbs first, then transferring them into a casserole dish. An easy, creamy bechamel is poured over the potatoes and finished with a touch of cheese in the broiler. These potatoes are seriously delicious…you may never want to stop eating them!

This scalloped potato recipe is perfect as a crowd-pleasing holiday side, and won’t take space in your oven for an hour like a traditional scalloped potato recipe would. But wait…now that scalloped potatoes are ready in just 25 minutes, why not make them a regular weeknight event? Try them with our Texas Beef Brisket or Buttery Ranch Pork Chops!

Pro Tip: Use a mandolin slicer like this one to make quick and EVEN work of slicing your potatoes. Even slices are the key to even cooking! And be sure to remove potatoes as soon as possible after cooking so they don’t overcook and begin falling apart.

The most tender, tasty, creamy-delicious scalloped potatoes you’ve ever taste in less than half an hour!


  • 1 1/2 lbs potatoes, peeled and cut into 1/4″ slices
  • 1 tbsp dried parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/2 tsp fresh thyme
  • 1/4 tsp pepper
  • 1 cup chicken (or vegetable) broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 3/4 cup milk
  • 1 tbsp spicy brown mustard
  • 1/4 tsp nutmeg
  • 1/2 cup shredded cheddar


  1. Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 1 minute.
  4. When the time is up, quick-release the pressure.
  5. Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
  6. Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
  7. When butter is completely melted, sprinkle in flour and stir until smooth.
  8. Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
  9. Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.

*The MANUAL and PRESSURE COOK buttons are interchangeable.