Instant Pot Scalloped Potatoes & Ham features tender potatoes, succulent ham, and melted cheddar, perfect for a quick side dish that can go with just about any meal.
You might start out skeptical that you can even cook scalloped potatoes in an Instant Pot, or that they would cook in one minute. But once you make this dish once, you’ll be a believer. I don’t cook them any other way now.
Why You’ll Love It
- Effortless Preparation: With just 5 minutes of prep and 1 minute of cooking time in the Instant Pot, this dish is a breeze, perfect for busy days.
- Simple Home Cooking: Even if you’re new to Instant Pot cooking, this recipe is a great starting point—easy to follow, forgiving, and guaranteed to boost your cooking confidence.
- Quick Release Convenience: The manual pressure release ensures you can enjoy your meal sooner, without unnecessary waiting. Savor the warmth and comfort of this dish without spending any extra time in the kitchen.
» You might also like these Instant Pot Garlic Mashed Potatoes.
Ingredients You’ll Need
- Gold Potatoes – I use Yukon Gold potatoes because they have the best creamy texture. I’d recommend starting with Gold potatoes and if you want to try Russets the 2nd time, you can.
- Ham – I use leftover ham from a spiral ham. You can use deli ham, but I suggest a slice of ham instead because it’s thicker.
- Butter – You’ll be adding melted butter. It doesn’t matter if it’s salted or not.
- Salt and black pepper – I add salt and pepper before cooking, then season to taste after.
- Chicken Broth – I use Swanson’s chicken broth. Vegetable broth is an acceptable substitute.
- Shredded Cheddar – You can also use a blend of cheeses to add more flavor if you prefer.
- Heavy cream – The cream is added at the end to give it a creamy sauce. I don’t recommend substituting with half and half or milk. It’s not creamy enough.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Helpful Tips
- Be sure to slice the potatoes evenly; you can use a mandolin or slice them yourself with a sharp knife, which is what I prefer.
- You don’t need to add a full cup of water to this recipe for enough steam to build.
- The final step requires turning on sauté mode so the cream can thicken. You need to watch it really closely and be prepared to take the pot out of the machine if the sauce thickens too quickly. Otherwise, it can burn on the bottom.
How to Make Instant Pot Scalloped Potatoes & Ham
Step 1: Add ingredients to the pot
Mix the potatoes, ham, butter, salt, pepper and broth in the Instant Pot.
Step 3: Pressure cook
Close and lock the lid. Set the pressure release valve to the sealing position. Cook on high pressure for 1 minute (yes, that’s one minute).
If your pot won’t seal and start cooking, or it gives the burn notice, you will need to add 1/4 cup more broth and restart.
Once it’s done, manually release the pressure right away. If you let it sit too long on “keep warm” the potatoes might crumble or disintegrate.
Open the lid and take a look. You might need to drain some of the broth, if there is a lot in the pot still. I drain most of it, leaving a small amount in the bottom of the pot.
Step 2: Add cream and cheese
Turn on sauté mode. Pour in the heavy cream. Let it start to bubble. Stir it carefully, so you don’t break up the potatoes. It only needs to be stirred once, as long as you watch it carefully so it doesn’t burn.
Scatter the cheese on top and let it melt. Once melted, and thickened, turn off sauté mode. I have to remove the pot from the machine to stop it cooking, so it doesn’t burn on the bottom.
You can transfer it to a serving dish to put on the table, if you wish. Garnish and serve.
How to Store & Reheat
Allow any leftovers to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, you can freeze the dish in a freezer-safe container for up to a month. Thaw in the refrigerator before reheating.
Reheating
- Microwave: For a quick individual serving, microwave on high in 1-minute intervals, stirring between each interval until heated through.
- Oven: To maintain the dish’s texture, reheat in a preheated oven at 350°F for about 15-20 minutes, or until hot and bubbly.
- Stovetop: Use a non-stick skillet over medium heat, stirring frequently until the dish is thoroughly heated. This method helps retain a bit of the crispy texture.
Questions About the Recipe
How can I prevent the potatoes from sticking to the Instant Pot?
Lightly grease the Instant Pot with cooking spray or a small amount of butter before adding the ingredients to prevent sticking. This might not be necessary, depending on your pot.
Can I use pre-shredded cheese?
Yes, pre-shredded sharp cheddar works well, but shredding a block at home may result in a creamier texture. You can also mix cheeses or use a soft cheese instead, like brie.
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest boards! Click to follow our Pinterest boards so you can find all our recipes! You can also find us on Facebook!
Instant Pot Scalloped Potatoes & Ham
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 pound (454 g) Yukon Gold potatoes sliced about ¼ inch thick
- 1 cup (140 g) ham cubed
- 1 tablespoon (14 g) butter melted
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 3/4 cup (177 ml) chicken broth
- 1/4 cup (59 ml) heavy cream
- 1 cup (113 g) cheddar cheese shredded
- 2 tablespoons (0.8 g) parsley or cilantro chopped, for garnish
Instructions
- Mix the potatoes, ham, butter, salt, pepper and broth in the Instant Pot.
- Close and lock the lid. Set the pressure release valve to the sealing position.
- Cook on high pressure for 1 minute (yes, that’s one minute). Then manually release the pressure.
- You might need to drain some of the broth, if there is a lot in the pot still. I drain most of it, leaving a small amount in the bottom of the pot.
- Turn on saute mode. Pour in the heavy cream. Let it start to bubble. Stir it carefully, so as not to break up the potatoes.
- Scatter the cheese on top and let it melt. Once melted, and thickened, turn off saute mode. I have to remove the pot from the machine to stop it cooking, so it doesn’t burn on the bottom.
- You can transfer it to a serving dish to put on the table, if you wish. Garnish and serve.
Notes
- Be sure to slice the potatoes evenly; you can use a mandolin or slice them yourself with a sharp knife, which is what I prefer.
- You don’t need to add a full cup of water to this recipe for enough steam to build.
- The final step requires turning on sauté mode so the cream can thicken. You need to watch it really closely and be prepared to take the pot out of the machine if the sauce thickens too quickly. Otherwise, it can burn on the bottom.
Nutrition
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.