Scalloped Potatoes - Instant Pot
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 5-6 medium potatoes, scrubbed (or peeled) and sliced about ⅛ inch thick - I use Russets
  • ¼ cup butter (half a stick)
  • ¼ cup flour
  • 1 - 1.5 cups milk (start with 1 cup; add more as needed)
  • 1 tsp chicken broth powder
  • dash pepper
  1. Cook sliced potatoes in steamer basket in pressure cooker over 1 cup water for 1 minute, then allow pot to NPR for 3 minutes. (This is important--they won't be fully cooked at 1 minute, so the extra 3 minutes NPR allows them to finish tenderizing.)
  2. Meanwhile, preheat oven to 375.
  3. Make sauce: In small saucepan over medium heat, melt the butter and then stir in the flour. Whisk or stir for about 1 minute to cook the flour, until slightly golden. Slowly whisk in 1 cup milk and stir about 2 minutes until it creates a sauce (you don't want pudding -- so if it's too thick for a sauce, add a bit of milk, till it's the consistency you would want in your potatoes -- a thick gravy). Stir in 1 tsp chicken broth powder (if you don't have any, use about ½ tsp salt) and a dash of pepper.
  4. At the end of your 3 min NPR, release the rest of the pressure from the potatoes. Remove steamer basket from pot.
  5. Put a thin layer of white sauce into a greased 2 qt casserole. Carefully layer some of the potatoes, some of the sauce, and repeat, finishing with sauce. Top with crumbs or crushed crackers if desired.
  6. Put uncovered casserole in preheated oven about 10 minutes. If desired, finish with about 2 minutes under the broiler to brown the top.
You can stir in shredded cheese, cubed ham or chicken, or other additions to the sauce before layering.
Recipe by Everyday Homemaking at