Instant Pot Scalloped Potatoes With Sour Cream, Cheese and Green Chile Sauce

Instant Pot Scalloped Potatoes with Green Chile Sauce.

Instant Pot Scalloped Potatoes With Sour Cream, Cheese and Green Chile Sauce

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.

Course Side Dish

Cuisine Southwestern

Prep Time 20

Cook Time 19

Coming to pressure and pressure release 20

Total Time 59

Servings

Calories 308kcal

Author Lea Ann Brown

Equipment

6-Quart Instant Pot
Steamer Basket to fit 6-qt Instant Pot

Ingredients

2 tablespoons butter
1 cup onion chopped, about 1 medium onion
1 cup chicken broth
3 Pounds Yukon gold potatoes sliced 1/8 inch thick, about 8 med potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Chile peppers roasted, seeded, chopped, preferably Hatch
1/2 cup sour cream Full fat please.
1/2 teaspoon New Mexico Red Chile Powder or ancho chile powder. Use 1/2 - 1 teaspoon. Depending on heat tolerance level.
1 1/2 cups Shredded Pepper Jack cheese Or plain Monterey Jack, measured after shredded
1/2 cup Shredded Pepper Jack Cheese or Monterey Jack tor topping the casserole

Instructions

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, 4 minutes cook time and press start.
Once the cook time is over and 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, chile powder, 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 remaining shredded cheese. Cook at 350 degrees for 15 minutes or until cheese is melted and sauce is bubbly.

Notes

Tips For Success:

You will need a steamer basket insert for your Instant Pot. Simply using the trivet will make this recipe more difficult.

Knife skills. Practice, practice, practice. For this recipe to cook evenly and come out perfect, one must slice the potatoes evenly and at 1/8 inch thick. That way the potatoes will cook evenly and the recipe will work with the cook time of four minutes. If the potatoes are cut thicker, the time setting will need to be adjusted.

The best way to insure that those potatoes are sliced evenly is to use a mandoline. My OXO Mandoline has settings for 1/8 inch and it works like a charm. And I highly recommend purchasing a cut-proof glove. Using your hand rather than the slicer device that comes with the mandolin is much more manageable. But also dangerous. These gloves keep those fingers cut-free.

NOTE: I have omitted the chile peppers and chile powder in this recipe to make classic Instant Pot Scalloped Potatoes. If you want to omit the peppers, there is no adjustments needed for the recipe.

Nutrition