Instant Pot Scalloped Potatoes – Vegan

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Average Rating: 4.5 | Rated By: 10 users

This is the best Instant Pot Vegan Scalloped Potatoes recipe…EVER! Extra creamy, cheesy, dairy-free, soy-free, gluten-free and so much healthier than traditional scalloped potatoes. But most importantly they are perfectly cooked and oh so delicious!

What’s especially great about this recipe, besides the perfect balance of creamy sauce, herbs and tender potatoes is -> you don’t have to pre-cook the sauce, and you don’t need an oven…YEY! The scalloped potatoes are cooked in 25 minutes using the instant pot. This recipe takes vegan scalloped potatoes to a whole new level 🙂 Enjoy! 

There are two important things to know for achieving the best results when making instant pot scalloped potatoes!

You must use Russet potatoes. The reason is, they have the most starch and make the creamiest sauce

For best results, the potatoes have to be sliced super thin. The easiest way to do this is by using a food processor or a mandolin. Otherwise, you will end up with a thin milky sauce. They will still taste delicious but not as creamy as they could be 😀 

Need more instant pot recipes? Check out our gluten-free Instant Pot recipes, you may find something you will love

 

Ingredients

  • 3 lb. russet potatoes
  • 2 cups dairy-free milk
  • 1 cup GF vegetable broth
  • 3 garlic cloves, minced
  • 2 Tbsp. Chopped fresh chives or thinly sliced green onions
  • 2 Tbsp Arrowroot flour
  • 2 tsp. Himalayan salt
  • 1 tsp. Chopped fresh rosemary or 1/2 tsp. GF dried rosemary
  • 1/2 tsp. GF ground black pepper
  • 1/4 tsp. GF ground nutmeg
  • 3 Tbsp. Vegan butter, (I used earth balance)
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    Instructions

  • Peel and thinly slice the potatoes. I used a food processor to do this, but you can use a mandolin or a sharp knife. Place potatoes in cold water and set aside for 5 minutes. Rinse and drain well. This keeps the potatoes from browning
  • Meanwhile, whisk together milk, vegetable broth, garlic, chives, arrowroot flour, salt, rosemary, black pepper and nutmeg
  • Spray a round pan that fits into your instant pot with cooking oil. I used an 8-inch round by 3-inch high sides
  • Layer half the potatoes in the pan, followed by half the liquid and sprinkle with 2 tablespoons of nutritional yeast. Repeat in the same order with the remaining ingredients. Then, using a small spoon drop chunks of vegan butter evenly over top. (note; you may have to whisk the milk mixture just before you are ready to use it)
  • Pour 1 1/2 cups of water into the liner of your pressure cooker and place a trivet in the liner.
  • Cut out a strip of parchment paper about 20-inch long by 6-inch wide, and place under the pan. Or make a foil sling. Take a 24 inch length of foil and fold it over in length 3 times . You will have a sling that is 3″x24″. Using the sides of the paper carefully lower the pan on the trivet. If your instant pot is large enough, you can omit the paper and use trivet handles instead
  • Close the lid and cook on high pressure for 25 minutes, followed by a quick release of the pressure. Carefully pull the pan out using the sling or trivet handles. Rest the potatoes for 10 minutes before serving. Sprinkle with fresh herbs or paprika if you wish. Enjoy!



  • Leave a Comment

    2 Responses to Instant Pot Scalloped Potatoes – Vegan

    • Libster63 December 15, 2019

      I made this for dinner tonight and the milk/broth mixture didn’t thicken at all even after sitting for 15 mins before dishing it out/ 🙁 Overall it had a nice flavour though.

      • Kristina December 19, 2019

        I am sorry to hear that. Did you use russet potatoes? It is important that they are super thinly sliced, the starch from the potatoes combined with arrowroot powder should thicken the sauce. I have made them many times and the sauce was always nice and thick. Again, I am sorry the sauce didn’t thicken, the only thing that I can think of is the potatoes weren’t starchy enough, sorry

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