Instant Pot Scalloped Potatoes with Green Chile
Instant Pot Scalloped Potatoes. Classic scalloped potatoes get a kick of heat from roasted Hatch Chile peppers and a much quicker cook time thanks to the Instant Pot. This scalloped potato au gratin is made even creamier with Sour Cream and cheese.
- 2 tablespoons butter
- 1/2 cup onion chopped
- 1 cup chicken broth
- 6 Medium potatoes 3 pounds peeled and sliced 1/8 inch thick
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup Chile peppers roasted, seeded, chopped, preferably Hatch
- 1/2 cup sour cream
- 1 cup Shredded Monterey jack cheese Or Muenster
- 3 tablespoons butter melted
- 1 teaspoon New Mexico Red Chile Powder or ancho chile powder
- 1 cup Panko bread crumbs
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 cup chicken broth, salt and pepper to the onions.
Put a steamer basket in the pressure cooker pot. Add the sliced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start.
Preheat broiler. In a small bowl, mix the panko and chile powder with 3 tablespoons melted butter. Set topping aside
When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9x13 oven safe dish.
Stir chile peppers, sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use a large spoon to gently mix sauce with the potatoes. Top with panko topping and broil for 3-5 minutes or until golden brown.
Calories: 275kcal | Carbohydrates: 27g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 478mg | Potassium: 779mg | Fiber: 4g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 34.7mg | Calcium: 189mg | Iron: 5.9mg