Creamy Scalloped Potatoes
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 1 1/2lbs potatoespeeled and cut into 1/4 inch slices
  • 1tbsp dried parsley
  • 1/2tsp kosher salt
  • 1/2tsp onion powder
  • 1/2tsp fresh thyme
  • 1/4tsp pepper
  • 1cup chicken brothor vegetable
  • 3tbsp butter
  • 3tbsp flour
  • 3/4cup milk
  • 1tbsp spicy brown mustard
  • 1/4tsp nutmeg
  • 1/2cup shredded cheddar
  1. Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute.
  4. When the time is up, quick-release the pressure.
  5. Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
  6. Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
  7. When butter is completely melted, sprinkle in flour and stir until smooth.
  8. Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
  9. Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.