This Instapot recipe for scalloped potatoes makes four individual yet hearty servings quickly and easily! All without transferring pots or using the oven or microwave at all. Everything cooks right in the Instapot!
Why use the Instapot to make scalloped potatoes?
It’s much quicker than slowly cooking scalloped potatoes in the oven. Most recipes for scalloped potatoes require baking for at least an hour. So this cuts the cook time in half!
Why individual portions?
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.
How to Thinly Slice Scalloped Potatoes
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.
How to Manually Cook with Your Instapot
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.
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Individual Instapot Scalloped PotatoesRead Comments Print Pin Rate
- 4 large potatoes
- 1/4 cup butter
- 1/4 cup flour
- 1 cup heavy cream
- 1 cup milk
- 2 tsp salt
- Optional toppings: cheddar cheese chives, bacon bits, pepper
- 1 cup water for Instapot
- Peel and thinly slice potatoes using a mandolin. Evenly distribute potato slices among four greased ramekin.
- In a microwave safe bowl, add butter and microwave for about 1 minute or until butter turns to liquid. Whisk in flour. Microwave for 1 minute more. Note: Cover with paper towel to prevent splattering.
- Whisk heavy cream, milk and salt into the butter and flour mixture to form a roux-based creamy sauce.
- Pour sauce evenly over potatoes in each ramekin. Be sure to completely cover potatoes with sauce then cover each ramekin with a piece of foil.
- Add water to Instapot then insert trivet. Place two ramekins directly onto the trivet, then stack remaining ramekins on top becing careful to keep them all flat.
- Cover Instapot, set pressure value to "Sealing" and manually set Pressure Cook time for 30 minutes. (You'll need to let pressure build for 10-15 minutes before cooking begins). When done and you hear the beep, release pressure and open when pressure pin has dropped. Note: If you potatoes are cut thick, they may require extra cook time.
- Carefully remove each ramekin from Instapot (they will be hot) and top with cheese and any other toppings you desire then serve.