Instant Pot Scalloped Potatoes And Ham

Turn leftover ham into a delicious dinner with this easy Instant Pot Scalloped Potatoes and Ham recipe. Cubed potatoes are cooked in the pressure cooker, then tossed with a flavorful sauce, sprinkled with cheese, and baked until golden and bubbly. Ready in just 30 minutes, this is an easy dinner idea your family will love.

Anytime I make Double Smoked Ham on the Pellet Grill or Baked Ham, I use it to make scalloped potatoes and ham in the Instant Pot.

Not only is it one of the easiest recipes ever, but everyone loves it. Even picky eaters will want seconds.

How To Make Instant Pot Scalloped Potatoes And Ham

• Preheat your oven to 375 degrees F and grease a 9 x 13-inch casserole dish.
• Cut potatoes into ½-inch cubes and place them in the Instant Pot. Add chopped onion on top and pour in chicken broth.
• Pressure cook on high pressure for 2 minutes. Do a quick release when the timer is up.
• Use a slotted spoon to move potatoes to the prepared baking dish.

• Press 'Cancel' on your Instant Pot and then 'Saute'. Pour milk into the remaining broth. Add flour, salt, black pepper, garlic powder, onion powder, and paprika. Whisk until smooth and thickened.
• Mix in sour cream and 1-½ cups of shredded cheese. Stir until melted.
• Add the diced ham and stir to combine.

• Pour the mixture over the potatoes in the casserole dish and stir to combine.
• Top with remaining cheese and bake, uncovered, for 15 minutes at 375 degrees F.
• Broil for 2-3 minutes until golden brown and bubbly, garnish with fresh parsley if desired, and serve immediately. Enjoy!

Substitutions

Substitute the ingredients for whatever you have on hand. I don't want you to have to run to the store to buy special ingredients - just substitute them with something else. 🙂

• Chicken broth - Use vegetable broth or Smoked Chicken Stock.
• Potatoes - Use any kind of potato you like, peeled or with the skin on. I used red potatoes, but you can use any type, even baby potatoes. You can also add some sweet potatoes.
• Ham - Instead of leftover ham, use Air Fryer Bacon (or any cooked bacon), Smoked Sausage (or any cooked sausage), or canned ham. You can even use leftover chicken or turkey.
• Flour - Use cornstarch instead of all-purpose flour to thicken the sauce.
• Milk - I used whole milk, but you can make a richer sauce with half-and-half or heavy cream, or a lighter sauce with 2% or 1% milk. You can even use evaporated milk.
• Sour cream - Use plain yogurt or plain Greek yogurt instead.
• Cheese - I used white cheddar cheese, but you can use sharp cheddar cheese, Gouda, Monterey Jack, or whatever kind you have - even mozzarella cheese would work.
• Seasonings - I used my favorite seasonings, but feel free to add your favorites to make it your own.

Equipment

• I used a large 8-quart Instant Pot to make this recipe, but even a smaller pressure cooker will work.
• A 9 x 13-inch casserole dish.

How To Store And Reheat Instant Pot Ham and Scalloped Potatoes

Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.

Freezer: Cover and store in the freezer for up to 2 months.

Reheating: If frozen, thaw in the refrigerator overnight, then reheat in the oven at 350 degrees F, covered, for 25-30 minutes until heated.