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.


  • 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


  1. Mix the melted butter, heavy cream, flour, and all seasonings in a bowl. In another bowl, mix together the shredded cheeses.

  2. NOTE: For this recipe, we will divide everything into 3, creating 3 layers in our springform pan.

  3. 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. 

  4. Layer the rest of the ingredients 2 more times, ending with cheese.

  5. To the pot of your pressure cooker add 1 cup of water and your trivet. Lower your springform pan on top of the trivet. 

  6. 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. 

  7. 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.

  8. Place in the oven under the HI broiler for 10 minutes or until cheese is bubbly and brown. 

  9. 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.

  10. ENJOY!