Pressure cooker cheesy potatoes with crispy topping

Who wants a cheesy potato au gratin dish that can be made in 30 minutes or less? You do! And you can have one with this recipe for pressure cooker cheesy potatoes that are delicious from the bottom to the delectable crispy crumbs on top.

Putting the potatoes in the pressure cooker

Pressure cooker cheesy potatoes

Pressure cooker cheesy potatoes with crispy topping

The speedy cooking of a pressure cooker — especially electric versions like the Instant PotPower Pressure Cooker XL and Crock-Pot Express — and the quick browning action of the broiler make this holiday side dish a win-win for saving time and creating an amazing dish.

Adding the smooth and savory cheese blend

Pressure cooker potatoes

If you have an Instant Pot or another pressure cooker, ’tis the season to put it to use! The thinly sliced potatoes and delectable cheese sauce are quickly and easily made right in the cooker.

Instant pot potatoes

Instant pot cheesy potatoes recipe

Once they’re cooked, all you have to do is transfer them to a casserole dish, sprinkle with the crunchy panko topping and finish them under the broiler.

More: Thyme mashed potatoes with mascarpone cheese

Pressure cooker cheesy potatoes with crispy topping

Cook’s note: For a tasty change, substitute the sweet potato for a white potato, and the Monterey Jack cheese for cheddar. Really, you can’t go wrong with any combination of potatoes and cheese!

Pressure cooker potatoes with cheese

Pressure cooker cheesy potatoes with crispy topping

Yield 6-8



  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1 cup chicken broth
  • 6 medium-sized white baking potatoes, peeled and sliced 1/8 inch thick
  • 1/2 cup half-and-half
  • 1-1/2 cups sharp cheddar cheese, shredded


  • 3 tablespoons butter, melted
  • 1 cup panko bread crumbs
  • 1/4 cup parsley, minced



  1. Place pressure cooker on a counter without cabinets above it. (Note: The steam will escape and could possibly harm the finish on your kitchen cabinets.)
  2. Select “Saute” and add 3 tablespoons butter to the pressure cooker pot.
  3. Once butter has melted, add the onion and cook, stirring occasionally. Cook until the onion is translucent, about 5 minutes.
  4. Add 1 cup chicken broth, salt and pepper to the onions.
  5. Put sliced potatoes in a steamer basket that fits in the pressure cooker pot.
  6. Place steamer basket inside pot.
  7. Lock lid in place. Make certain the steam valve is in proper position according to manufacturer's instructions.
  8. Select “High” for cooking method, and set time for 5 minutes.
  9. Press “Start.”
  10. Make breadcrumb topping mixture. (See instructions below.)
  11. When timer on pressure cooker beeps, turn pressure cooker to “Off.”
  12. Do a “Quick Pressure” release.
  13. Once steam has stopped, open lid and carefully remove steamer basket of potatoes from the cooking pot.
  14. Place potatoes in a greased 9” x 13” casserole dish.
  15. Stir half-and-half and shredded cheese into cooking liquid in pressure cooker.
  16. Once blended and cheese has melted, pour cheese mixture over potatoes in casserole dish.
  17. Fold in the sauce until well incorporated.
  18. Top with breadcrumb mixture (see below).
  19. Broil for 5-7 minutes, or until golden brown.
  20. Allow to set for 5 minutes before serving.

Crispy breadcrumb topping:

  1. Preheat oven to "Broil."
  2. In a small bowl, mix the panko breadcrumbs with 3 tablespoons melted butter.
  3. Mix in minced parsley. Set aside until you reach step 18 of the above directions.

Courses Sides

Cheesy potatoes