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Overhead view of scalloped potatoes with cheese baked on top.

Instant Pot Scalloped Potatoes

These Instant Pot Scalloped Potatoes with ham and cheese are perfect to make ahead and take less time than the traditional oven method!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 8 servings
Calories 367kcal


  • 3 pounds Yukon gold potatoes sliced in ¼" slices
  • 1 cup diced ham
  • 1 cup chicken broth
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 cup heavy cream
  • ½ teaspoon paprika
  • 3 garlic cloves minced
  • 8 ounces shredded sharp cheddar cheese


  • Cook the ham in the Instant Pot on the saute setting for 2-3 minutes, until lightly browned on the outside.
  • Mix the broth with the salt and pepper.
  • Place the sliced potatoes and browned ham in the Instant Pot with the broth, salt and pepper and pressure cook for 1 minute.
  • Use the quick release to release the pressure.
  • While the potatoes come to pressure and cook, heat the cream, garlic and paprika until simmering.
  • Simmer for 3-5 minutes, until reduced slightly and thickened. (It should easily coat the back of a spoon when done).
  • Place the cooked potatoes in a baking dish.
  • Pour the cream mixture over the top, then sprinkle with the cheddar cheese.
  • Broil for 3-5 minutes, until the cheese is lightly browned and bubbling.
  • Serve warm.


  1. For even cooking, make sure you cut your potatoes into the same size slices. I cut mine ¼ inch thick.
  2. If the potato slices are too thick, they will not cook through in the Instant Pot. If they’re too thin, they will fall apart.
  3. Use a mandolin to make slicing the potatoes easier and to get thin, even slices. 
  4. Make sure you quick release the pressure. If you naturally release it, the potatoes will continue cooking and end up mushy and fall apart.
  5. For the chicken broth, you can use store-bought or homemade. This Instant Pot chicken bone broth is a go-to in our house. You can also use vegetable broth.
  6. While the potatoes need just 1 minute to pressure cook, you’ll want to factor in time for pressure to build and release in the Instant Pot.


Serving: 1cup | Calories: 367kcal | Carbohydrates: 32g | Protein: 14g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 1073mg | Potassium: 799mg | Fiber: 4g | Sugar: 2g | Vitamin A: 788IU | Vitamin C: 36mg | Calcium: 249mg | Iron: 2mg