Cooking Scalloped Potatoes in the Instant Pot is a real time saver for this comfort food casserole.  Instant Pot Cheesy Bacon Scalloped Potatoes can be cooked quickly and added as a side dish any day of the week.

This tasty potato casserole dish is loaded with cheddar cheese and bacon crumble.

The base of the creamy sauce is gluten free chicken broth and almond milk.  I have to limit my dairy so Instant Pot Cheesy Bacon Scalloped Potatoes is a dairy reduced recipe.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Cheesy Bacon Scalloped Potatoes I peeled and washed 3 pounds of potatoes.

Then I sliced them thinly.  This step can be time consuming but I use a mandoline slicer and that really speeds up the process and keeps them uniform.

After slicing the potatoes I placed a layer in the Instant Pot.

Next I sliced up some yellow onion and added it in layers to the Instant Pot as well.

After completing layers of potato and onion I poured in some gluten free chicken broth.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 1 minute.

While the potatoes and onion were cooking I started to prepare the sauce.

For the sauce I melted some margarine in the microwave.

Then I added in some Bob’s Red Mill All Purpose Gluten Free Flour.

I used a wire whisk to blend the margarine and flour together.

After the milk and flour were combined I whisked in some almond milk and set the sauce aside until needed.

Once the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position to finish with a Quick Release.

Then I removed the lid.

Using a slotted spoon I carefully transferred the Potatoes and onions to a greased 9″ x 13″ baking dish.

I turned the broiler on in the oven and placed the pan on the bottom shelf just to keep the potatoes warm while I thickened the sauce.

To thicken the sauce I turned the Instant Pot to Saute Normal for 5 minutes and added the almond milk mixture I had prepared earlier to the remaining chicken broth in the Pot.

I also stirred in some grated cheddar cheese and continued stirring until the sauce boiled and thickened.

At the end I dumped in some bacon crumble and gave a couple of stirs to combine.

Then I took the baking dish out of the oven and poured the thickened sauce over the potatoes.  I lifted some potatoes gently to allow sauce to go underneath.

The final step was to sprinkle a cup of grated cheddar cheese over the top before placing the baking dish directly under the broiler for about 5 minutes.  

How long you leave it under the broiler will depend if you just want your cheese bubbling or also browned.  It is up to personal preference.

Once the cheese was bubbling I removed the baking pan from the oven.

Instant Pot Cheesy Bacon Scalloped Potatoes is the perfect side dish to satisfy the appetites of young and old alike!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Dishes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Instant Pot Cheesy Bacon Scalloped Potatoes:

• 3 lbs potatoes
• 1 yellow onion
• 1 3/4 cups chicken broth
• 1/4 cup margarine
• 1/4 cup Bob’s Red Mill Gluten Free All Purpose Flour
• 1 cup almond milk
• 1 1/2 cups grated cheddar cheese, divided
• 1 cup bacon crumble

How to Make Instant Pot Cheesy Bacon Scalloped Potatoes:

1. Grease a 9″ x 13″ baking dish.
2. Peel and wash the potatoes.
3. Thinly slice the potatoes. I use a mandoline slicer.
4. Thinly slice the onion.
5. Layer potato and onion in the Instant Pot.
6. Pour chicken broth over the potatoes in the Instant Pot.
7. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 1 minute.
8. While the potatoes are cooking prepare the sauce by melting the margarine in the microwave.
9. Whisk the Bob’s Red Mill Gluten Free All Purpose Flour into the melted margarine.
10. Whisk in the almond milk. Set sauce aside until needed.
11. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position to do a Quick Release.
12. Remove the lid.
13. Carefully transfer the potatoes and onions to the prepared 9″ x 13″ baking dish using a slotted spoon.
14. Turn the oven to broil and set the baking dish with potatoes on bottom rack to stay warm while you thicken the sauce.
15. Pour the sauce that was set aside earlier into the Instant Pot with the remaining liquid and turn it to Saute for 5 minutes.
16. Add 1/2 cup of the grated cheese to the Instant Pot and stir sauce until it boils and thickens.
17. Stir in the bacon crumble.
18. Pour sauce over the potatoes in the baking dish, lifting gently to allow sauce to go under potatoes a bit.
19. Cover with the remaining grated cheese and place under broiler until cheese is bubbling or until your desired doneness.
20. Remove from oven.
21. Serve and enjoy!