Instapot Scalloped Potatoes

Using four ramekins allows you to place two directly onto the trivet then stack two on top. Cover each with foil to lock moisture in and you're good to go. You'll need water under the trivet so the ramekins keep the potatoes and creamy sauce separate from the water that pressure cooks everything.
Ramekins are perfect for feeding a family of four or making four individual servings. However, if you have a larger family, don't own ramekins or prefer not to make them individually sized, you can use a pot design specifically to go into the Instapot and then follow the same steps below.
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The best way to do this is using a mandolin. Yes, it's yet another cooking gadget. But if you love scalloped potatoes or do a lot of slicing in general, then it's worth it. They are very inexpensive and pretty easy to use. Even my 9-year-old son can use one.
For these scalloped potatoes you want to slice them as thinly as possible so they cook quickly. It's important too that the potatoes are all sliced evenly so that they cook at the same rate. If the potato slices are not evenly sliced, then you'll likely end up with some potatoes cooked all the way through, and some not.
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1. To manually set your Instapot, simply close the lid and make sure the pressure valve is set to "Sealing."
2. Next press the "Pressure Cook" button. Adjust the pressure level to High Pressure using the "Pressure Level" button if needed. Press the + or - buttons to adjust the cook time.
3. That's it. It will need about 10-15 minutes to build pressure before cooking begins. Once the cooking cycle begins, you will see the cook time start to count down. When it's done the Instapot will beep. At that time, you can carefully release the pressure valve (I use a wooden spoon to do this since hot steam will come out). Once the pressure pin next to the value has dropped to the down position, it's safe to remove the lid.