Instant Pot Scalloped Potatoes with Cream of Mushroom Soup

Scalloped potatoes have always been my go-to side dish when I’m looking to add a creamy, comforting element to a meal. The dish is perfect for festive occasions like Easter, Thanksgiving, or Christmas dinners.

By using an Instant Pot, I’ve found a simple way to prepare this classic dish. I’ve also given it a delightful twist with the addition of cream of mushroom soup. This ingredient not only adds robust flavor but also ensures that the potatoes come out perfectly creamy every time!

One of the best things about making scalloped potatoes in the Instant Pot is that it significantly cuts down on cooking time. There’s no need to wait for the oven to preheat or to bake the potatoes for an extended period.

Plus, using cream of mushroom soup as part of the mixture infuses the potatoes with a depth of flavor that’s hard to achieve with dairy alone. This method allows all the ingredients to marry together under pressure, resulting in a side dish that’s sure to impress your guests with its rich and creamy taste!

Key Takeaways

• Instant Pot scalloped potatoes with cream of mushroom soup is a quick and flavorful side dish.
• The dish is ideal for holidays like Easter, Thanksgiving, or Christmas.
• The recipe uses an Instant Pot for efficient cooking and cream of mushroom soup for added flavor.

Ingredients Required

When making Instant Pot Scalloped Potatoes with Cream of Mushroom Soup, I love the creamy texture and rich flavor. Below is a list of ingredients I typically use:

Potatoes:

• 4 large russet potatoes or Yukon gold potatoes

Creamy mixture:

• 1 can (10.5 oz) cream of mushroom soup
• 1 cup heavy cream or milk (for a lighter version)
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder or 1 minced garlic clove
• 1/2 teaspoon dried thyme or a pinch of nutmeg (optional)

Cheese:

• 2 cups sharp cheddar cheese, shredded

Additional ingredients:

• 2 tablespoons butter
• 1/4 cup flour (if thickening is needed)
• 1/2 cup chicken broth or vegetable broth (if using an Instant Pot)

Before I start preparing the dish, I make sure to use a sharp knife to slice my potatoes thinly and evenly. It’s important to get them just right for that perfectly tender bite.

Additionally, freshly ground black pepper can be used for a bolder flavor. I like to use that when I want an extra kick.

For a beautifully melted cheesy layer, I turn to sharp cheddar. It brings out such a great taste combined with the creamy mushroom blend.

If I want an even creamier texture, I’ll sometimes add a bit more cream, but that’s totally up to personal preference.

Please feel free to adjust the amount of salt and seasonings according to your taste!

Preparation & Cooking Instructions

In this guide, I’ll walk you through making a comforting dish of Instant Pot scalloped potatoes with cream of mushroom soup. This recipe merges the ease of pressure cooking with the rich flavors of a classic au gratin, resulting in creamy, tender potatoes every time.

Preparing the Ingredients

Before we start layering our potatoes in the baking dish, I like to get all my ingredients prepped.

I wash the potatoes thoroughly and then I use my mandoline to thinly slice them, ensuring they’ll cook evenly and get beautifully tender.

Chop the onion and mince the garlic.

Saute in the Instant Pot

Set the Instant Pot to ‘Saute’ mode. Add the butter and let it melt.

Add the chopped onion and minced garlic. Saute until they are soft and fragrant, about 2-3 minutes.

Layer the Potatoes

Turn off the ‘Saute’ mode. Add a layer of sliced potatoes to the bottom of the Instant Pot.

Sprinkle with a bit of salt, pepper, and thyme.

Repeat the layers until all the potatoes are used.

Add the Creamy Mixture

In a bowl, mix the cream of mushroom soup and heavy cream (or milk) until well combined.

Pour this mixture over the layered potatoes, ensuring it spreads evenly.

Cook in the Instant Pot

Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 8 minutes.

Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.

Add Cheese and Broil

Carefully remove the lid and sprinkle the shredded cheddar cheese evenly over the top of the potatoes.

If your Instant Pot has an ‘Air Fryer’ lid, use it to broil the cheese until it’s melted and bubbly.

If not, you can transfer the potatoes to an oven-safe dish and broil in the oven for a few minutes until the cheese is golden and bubbly.

Serve and Garnish

Once the cheese is melted and slightly browned, remove from the oven or Instant Pot.

Garnish with freshly chopped parsley for a pop of color and freshness.

Frequently Asked Questions

In this section, I’ll answer some of the most common questions about making scalloped potatoes with cream of mushroom soup in an Instant Pot.

Can I substitute cream of mushroom soup for heavy cream in scalloped potatoes?

Certainly! Using cream of mushroom soup is a fantastic alternative that provides a rich, earthy flavor and creamy texture. It’s also a convenient way to add depth to the dish without additional seasoning.

What is the cooking time for scalloped potatoes in an Instant Pot?

The cooking time for scalloped potatoes in an Instant Pot is typically around 1 minute on high pressure, with a natural release. However, this can vary slightly depending on the size and thickness of your potato slices.

How can I incorporate ham into my Instant Pot scalloped potatoes recipe?

Adding ham to your Instant Pot scalloped potatoes is easy. Simply layer in cooked, diced ham along with the potatoes before adding the mushroom soup and cooking. This provides an extra source of protein and a smoky flavor.

What are some tips for making easy scalloped potatoes with cream of mushroom soup in the Instant Pot?

For the best Instant Pot scalloped potatoes, be sure to slice your potatoes evenly and do not overfill your pot. Using room-temperature cream of mushroom soup can also ensure more even cooking and prevent curdling.

Can I use cream of chicken soup instead of cream of mushroom soup for Instant Pot scalloped potatoes?

If you’re not a fan of mushrooms or just want a different flavor profile, cream of chicken soup is a suitable substitute. It provides a milder base that complements the potatoes wonderfully.

Is it possible to prepare au gratin potatoes using cream of mushroom soup in an Instant Pot?

Yes, you can prepare au gratin potatoes with cream of mushroom soup in your Instant Pot. The cream of mushroom soup acts as a flavorful binding agent for the cheese and potatoes, giving you delicious au gratin potatoes every time.