Pressure Cooker Scalloped Potatoes
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I love sweets, I love cooking, but I absolutely hate baking. I hate that it’s a science. I hate that you have to measure everything to a ‘tee’. Maybe it’s that I’m not patient enough for it. Maybe I just like doing my own thing. Who knows?
Anyways, I love cooking because it’s so easy to transform one thing to another in a pinch. Almost anything can be made your own with just a few simple changes. Take this Pressure Cooker Scalloped Potatoes recipe, for example, you can make it as sophisticated or simple as you’d like it to be with minor changes.
Potatoes, cream, cheeses, ham, sausage, and onions, all smothered together to create the perfect bite. The perfect homestyle recipe for a dinner party, a friend, or just to tickle your own taste buds. You can’t go wrong with these!
To keep everything uniform and delicious in every bite, we’re going to layer in 3 steps. Remember that you can make these your own by adding or omitting any of your favorite ingredients, but making sure you have enough cheese and liquid is key!
I’ve also heard of some people referring to these pressure cooker scalloped potatoes as funeral potatoes because they are great to send home with a family that has lost a loved one. I mean, who doesn’t love cheese and want a homey meal to drown in when they’re down?!
Because the pressure cooker needs a nice amount of liquid to come to pressure, this recipe is a little too thick and won’t allow the pot to do its thing, so we’re gonna do pot-in-pot cooking. We’re also cooking these potatoes in a springform pan, but any dish that you can cook pot-in-pot (PIP) would work too.
Instant Pot DUO Plus, 6 Qt
Genuine Instant Pot Sealing Ring 2-Pack7′ Inch Non-stick Springform Bundt PanSpringform Pan, MCIRCO 7
Pressure Cooker Scalloped Potatoes
Almost anything can be made your own with just a few simple changes. Take this Pressure Cooker Scalloped Potatoes, or pressure cooker funeral potatoes, recipe, for example, you can make it as sophisticated or simple as you'd like it to be with minor changes.
Ingredients
- 2 large russet potatoes, sliced in 1/4" thick pieces
- 6 oz heavy cream, milk or evaporated milk will work too
- 2 tbs flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Italian style cheese
- 1/4 cup chopped ham
- 1/4 cup chopped sausage
- 3 tbs butter, melted
- 1 small onion, sliced
- 1 cup water
Instructions
- Mix the melted butter, heavy cream, flour, and all seasonings in a bowl. In another bowl, mix together the shredded cheeses.
- NOTE: For this recipe, we will divide everything into 3, creating 3 layers in our springform pan.
- In a 7-8 inch springform pan, sprayed with nonstick spray, layer 1/3 of the potatoes into the bottom, top with a 1/3 of the onions, 1/3 of the ham, 1/3 of the sausage, 1/3 of the cream mix, and 1/3 of the cheese mix.
- Layer the rest of the ingredients 2 more times, ending with cheese.
- To the pot of your pressure cooker add 1 cup of water and your trivet. Lower your springform pan on top of the trivet.
- Close and lock the lid, cook on HI pressure for 20 minutes. When the timer goes off, perform a quick release (manual) to let off the pressure.
- When you remove the pan from the pressure cooker, you may need to take a paper towel to dab some of the water, excess liquid from the top of the potatoes/cheese. Do not fully drain, this will thicken.
- Place in the oven under the HI broiler for 10 minutes or until cheese is bubbly and brown.
- When you remove the pan from the oven, let it cool for at least 15 minutes so that the potato mixture can completely set and thicken.
- ENJOY!
If you’ve made our pressure cooker boiled ham, this is a great recipe to help use up those leftovers! Otherwise, this recipe goes great as a side with our pressure cooker pork roast, too! If you’re just a potato fan, you’ll love our pressure cooker garlic mashed potatoes!
Have you tried this recipe for Pressure Cooker Scalloped Potatoes? We’d love to know how you liked it or how you made it your own! Let us know in the comments!
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Well this was the first thing I tried in my Wolfgang Puck pressure cooker. 1-I thought i could cook then in the inner pot, but oops, all of the water ran out the bottom.
2- I moved them into a 7” cake pan that was 3” deep!
Lo and behold they fit, but were a bit mixed up.
3-I followed your directions and the potatoes were underdone. So I pressure cooked them for an additional 10 min.
Still not quite cooked through.
I don’t know if it’s my cooker or your recipe.
Your recipe says 6 oz cream twice, but I only used 6 oz total. Could that have been the problem?
Caroline
Hi Caroline! I hate that you had trouble with this recipe! Unfortunately, it’s hard for me to diagnose a problem when I’m not there. All machines run differently, so you may have had to adjust the time a little, but surely not that much.
What do you mean that “all the water ran out the bottom”?
Pressure cookers use steam to cook under pressure. If we were to only cook this inside the liner, the pot would either not come to pressure or not cook properly because the end result would be too dense to keep the pressure inside. Which is why we have to cook pot in pot.
If you didn’t add the water to the bottom of the inner pot, then added your trivet and on top potato pot, that could be your issue. It couldn’t create enough pressure inside the pot to cook the potatoes in enough time.
I love this recipe, and have tried it many times without fail. I hope you have better luck next time!
I did not realize that the inner liner had to always be in the cooker. Once I figured that out and put the water in the inner pot it was fine. The potatoes were still under cooked and it was nearly impossible to get the pot with the potatoes out of the inner pot. I guess I need a smaller deeper pot, to go inside the inner pot. I’m not giving up!
Caroline