Hearty, filling, and shockingly easy to put together, my Instant Pot scalloped potatoes and ham is a real crowd pleaser! Plus, it takes under an hour to prepare and make.
I could go on for hours about the beauty of my Instant Pot. It’s like a Crockpot for the 21st century and it makes putting together normally complicated meals oh so easy.
Featuring rich cream and cheddar cheese, savory diced ham, and tender potatoes, it’s the perfect meal for a rainy day. It’s filling, full of flavor, and makes for some delicious leftovers.
It’s living proof that you can make something really special using ordinary ingredients. Instant Pot scalloped potatoes and ham is one dish that you’ll want to add to your weekly dinner menu.
I also find that it’s very kid-friendly. In my house, my kids almost always ask for seconds!
Fire up your Instant Pot, gather the ingredients, and let’s get started.
Here’s what I’m going to teach you in this post:
- All of the ingredients to pair with the potatoes and ham, as well as some serving suggestions to turn this into a balanced meal.
- The specific settings you’ll need to employ to make Instant Pot scalloped potatoes and ham.
- Storage suggestions as well as how to freeze this dish to enjoy later.
If it’s rainy and cold, it’s the perfect night to whip up my famous Instant Pot scalloped potatoes and ham!
Enjoy as the yummy aromas fill your kitchen as it cooks — your mouth just may water in the process.
I made this recipe using my Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes releasing the steam so much easier than the standard Instant Pot.
How to make Instant Pot Scalloped Potatoes and Ham
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 375 degrees F — you’ll need to bake this dish once you’ve prepared the potatoes and ham in your Instant Pot.
STEP TWO: Place the sliced potatoes in your IP and then pour the broth inside. Add the garlic powder, salt, thyme, and pepper on top and stir to combine. Cook on Manual High for 1 minute and then perform a quick release when the timer goes off. Once all of the remaining pressure has been released, press Cancel.
STEP THREE: Use a slotted spoon to remove half of the potatoes from the IP. Place them in a small oven-safe dish and then sprinkle half of the ham over them. Add the rest of the potatoes, being sure to leave any broth inside the Instant Pot.
STEP FOUR: Press Sauté, add the cream into the IP, and bring it to a simmer. Press Cancel and then stir in 1 cup of the cheddar cheese. Whisk until the cheese is melted and combined. Add the rest of the ham.
STEP FIVE: Pour the cheese sauce over the potatoes and toss to combine. Sprinkle the rest of the cheddar on top and bake for 15 minutes, or until bubbly. Broil your Instant Pot scalloped potatoes and ham on high for 2-3 minutes. When the top is golden brown, remove it from the oven and enjoy!
If you have an Air Fryer Lid for the Instant Pot, you can choose to broil it in there by using the highest temperature setting for about 5 minutes.
What To Serve With Instant Pot Scalloped Potatoes and Ham?
You can enjoy this dish on its own, or you can serve it with some extra vegetables on the side. Some of my favorites include:
- Green beans almondine
- Air fryer asparagus
- Broccoli salad
- Air fryer spaghetti squash
- Brussel sprouts in the air fryer
Can You Freeze Scalloped Potatoes and Ham?
Absolutely! If you’d like to freeze this dish for an even easier weeknight dinner, I recommend that you bake it in a freezer-safe aluminum dish.
Allow it to cool completely and then wrap it tightly in several layers of plastic wrap and then a layer of tin foil. It will keep in your freezer for 2-3 months.
Thaw it in the fridge overnight and then pop it in the oven at 325 degrees F for 20-30 minutes or until warmed through.
How Do You Keep Cream From Curdling in Scalloped Potatoes?
The key is in the type of potatoes that you use! Opt for high starch varieties like Yukon gold (my preference), Russet, or Idaho potatoes.
The added starch will help to thicken the sauce and will prevent it from curdling. And, make sure to use fresh cream. Keep an eye on that expiration date!
Why Did My Scalloped Potatoes Get Watery?
Instant Pot scalloped potatoes and ham can become watery if you use waxy potatoes. It’s one more reason to opt for the starchy varieties that I mentioned above!
Avoid red or purple-skinned potatoes as well as fingerling if possible.
Other Instant Pot Recipes You’ll Love:
- London Broil In The Instant Pot
- Instant Pot Potato Salad
- Instant Pot Chicken Fajitas
- Instant Pot Ham from Frozen
- Instant Pot Steak
- Instant Pot Chicken Taco Bowls
- Instant Pot Chicken Drumsticks
- 2 pounds Yukon gold potatoes, ¼-inch slices
- 1 cup low sodium chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 4 ounces diced ham, divided
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese, divided
- Preheat the oven to 375 degrees F.
- Place the sliced potatoes in the Instant Pot. Pour over the broth, sprinkle in the garlic powder, salt, thyme, and pepper and stir to combine.
- Cook on Manual High for 1 minute. Perform a quick release of the remaining pressure when the timer goes off. Press Cancel.
- Use a slotted spoon to transfer half of the potatoes to a small oven-safe dish. Sprinkle half of the ham over the potatoes, then spoon the remaining potatoes over, leaving any broth behind.
- Press Saute. Add the cream to the pot and bring it to a simmer, then press Cancel and stir in 1 cup of cheese. Whisk until melted and combined. Stir in the remaining ham.
- Pour the cheese sauce over the potatoes, gently tossing to combine. Sprinkle the rest of the cheese over the top.
- Bake for 15 minutes until bubbly, then broil on high for 2-3 minutes until the top is golden brown.
Amount Per Serving: Calories: 425Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 85mgSodium: 512mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 16g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.