Best Instant Pot Scalloped Potatoes Recipes

INSTANT POT SCALLOPED POTATOES

Steps:

• Gather the ingredients.
• Peel the potatoes and slice them into 1/8-inch to 1/4-inch rounds.
• Butter a 7-by-2-inch baking pan (or one that will fit in the Instant Pot with the trivet).
• Arrange a layer of potatoes in the bottom of the pan. Follow the potato layer with about 1 tablespoon of finely chopped onion, a few tablespoons of cheddar cheese, and a sprinkling of the salt, pepper, and nutmeg.
• Repeat the layers two times and then finish with another layer of potatoes, a sprinkling of salt and pepper, and a few tablespoons of cheddar cheese . Don't fill the pan completely; there should be at least 1/2-inch of headspace.
• In a bowl, whisk the cream and milk with the flour. Pour the cream and milk over the potatoes. The mixture should come almost-but not quite-to the top of the potatoes.
• Add 1 1/2 cups of water to the Instant Pot.
• Place the uncovered baking pan on the trivet. Holding the trivet handles, lower it into the Instant Pot.
• Lock the Instant Pot lid in place and set the vent to sealing.
• Using the manual setting, choose high pressure for 30 minutes.
• When the time is up, release the pressure quickly.
• Grasp the trivet handles and carefully lift the pan of scalloped potatoes out of the cooker.
• Sprinkle the remaining cheddar cheese over the potatoes and place the pan on a baking sheet.
• Position an oven rack about 6 to 8 inches below the broiler. Preheat the broiler for about 5 to 10 minutes.
• Broil the scalloped potatoes for about 3 to 5 minutes, or until golden brown. If necessary, rotate the pan for even browning.
• Garnish with parsley or chives, as desired, and serve hot.
• Enjoy!

BEST INSTANT POT® SCALLOPED POTATOES

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
• Broil in the preheated oven until golden, about 5 minutes.