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Instant pot scalloped potatoes and ham in a baking dish with a spoon in it.
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4.25 from 4 votes

Easy Instant Pot Scalloped Potatoes and Ham

My recipe for Instant Pot scalloped potatoes and ham is cheesy, savory, and the perfect way to use leftover ham from Easter or Christmas!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Instant Pot
Cuisine: American
Servings: 6 servings
Calories: 395kcal
Author: Samantha Erb

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

  • Slice the potatoes as close to the same thickness as possible so they cook evenly.
  • Because ham and cheese are already pretty salty, only add a small amount of salt to the potatoes.
  • I use Yukon gold potatoes because of their high starch content. Waxy potatoes can make the whole dish watery.
  • Double-check that the Instant Pot valve is set to sealing after closing the lid. Otherwise, the pot won’t be able to come up to pressure.
  • Gently stirring the sliced potatoes after adding the cheese sauce ensures everything is well-coated.
  • Broiling for 2-3 minutes at the very end is the key to getting that beautiful golden brown layer on top!
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1 | Calories: 395kcal | Carbohydrates: 30g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 657mg | Potassium: 738mg | Fiber: 3g | Sugar: 3g | Vitamin A: 873IU | Vitamin C: 30mg | Calcium: 248mg | Iron: 2mg