If you love cheese and potatoes, wait until you try this speedy Instant Pot Potato Cheese Casserole. This gluten free potato casserole recipe is ready in just 20 minutes from start to finish. Your whole family will be hooked after just one bite!

A spoon holding up some cheese and potato casserole.

(*This post is sponsored by the Idaho® Potato Commission. All delicious mouthwatering opinions are my own.)

You will love how easy it is to make this au gratin-style potato casserole in an Instant Pot! Dinner doesn’t get any faster than when you can cook in your Instant Pot! or pressure cooker!

Before making this recipe, I want to talk about the main ingredient of this recipe, Idaho® russet potatoes. You know me, and I create a LOT of delicious potato side dish recipes for the blog. Potatoes are versatile and can be used in many recipes; my kids love them! (Even my picky one!!)

I decided to change things up with this recipe a bit and incorporate soft goat cheese in the recipe. The goat cheese adds a bit of zing to the cheese sauce. Add in Litehouse freeze-dried spices, and you get a powerful flavor combination! Believe it or not, even my picky one loved this easy gluten free potato recipe!

Get ready for fun because I have a TON of delicious gluten free side dish recipes on my blog. Potatoes are a popular side dish that goes beautifully with most dinners!

Top view of a casserole dish full of cheesy potatoes.

Serve it with:

Almost everything goes with potatoes! Try one of these mouthwatering gluten free entrés! The possibilities are endless! 

Recipe step-by-step directions:

Using a mandolin to slice thin potato slices.

Step 1: Use a mandolin slicer to slice your potatoes really thinly.

My favorite potato for this recipe is the Idaho® Russet Potato. Idaho® Red Potatoes and Idaho® Gold Potatoes are also delicious in this recipe!

Layers of sliced potatoes in an Instant Pot layered with garlic and chives.

Step 2: Spread some avocado oil around the bottom of the Instant Pot. Add layers of Idaho® potato slices along the bottom and layer with salt, Litehouse chives, and garlic. Keep building up the layers until you use all of the potatoes.

Cheese and cream in the Instant Pot.

Step 3: Add the cream, water, and goat cheese. Close the Instant Pot and cook on manual for 10 minutes. Use the quick release to let the pressure out.

Potato casserole ready to broil the mozzarella on top.

Step 4: Spoon the cooked potatoes into a casserole dish. Top with mozzarella and chives. Broil for 5 minutes to melt the cheese.

A photo of a spoon serving some Instant Pot Potato Casserole.

Can you make this recipe in an oven?

You can easily make this gluten free potato casserole recipe without an Instant Pot or pressure cooker. You will want to add the sauce ingredients (cream, seasonings, and goat cheese to a small pan and simmer on low until the cheeses are all melted and it bubbles.) 

Add the sliced potatoes to a casserole dish and pour the cheese sauce on top of the potatoes. Bake at 350º F for 25 minutes until the potatoes are softening. Remove from the oven and add the mozzarella cheese and chives on top. Bake for an additional 10 minutes. Test to make sure your potatoes are soft.

Baking time will vary if you use a mandolin slicer or slice by hand. Thicker potato slices will take longer to bake.

The top view of the potato cheese casserole.

Tips and Recipe FAQ:

Can you serve this without broiling cheese on top?

You can definitely make this potato casserole without broiling the cheese on top if you are trying to save time.

Can I freeze this casserole?

This Instant Pot Potato Cheese Casserole can easily be frozen. Please place it in a freezer-safe dish and seal it. To thaw, remove it from the freezer, and you can either microwave it or heat it back up in your oven by placing it into an oven-safe dish. Bake at 350º F until bubbly.

How long will it last in the refrigerator?

This potato casserole will keep for four days in your refrigerator…but with melty cheese, expect it to disappear way before that!

Serve these potatoes with this Instant Pot Pork Loin Roast or this crispy Gluten Free Oven Fried Chicken.

Check out my delicious recipes featuring Idaho® Potatoes:

Instant Pot Potato Cheese Casserole

Sandi Gaertner
A delicious, creamy potato cheese casserole that you can make in your Instant Pot.
5 from 4 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Gluten Free Side Dish Recipes
Cuisine American
Servings 8
Calories 347 kcal


  • 6 Idaho® russet potatoes
  • 2 teaspoons Litehouse chives
  • 1 teaspoon Litehouse garlic
  • 6 ounces goat cheese
  • 1 cup heavy cream
  • ¼ cup water
  • ½ cup shredded mozzarella
  • 2 tablespoons parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons avocado oil


  • Use a mandolin slicer to slice the potatoes.
  • Drizzle avocado oil on the bottom of the Instant Pot.
  • Add potatoes to the bottom of the Instant Pot, building layers. Add seasoning between the layers.
  • Continue until you use all of the potato slices.
  • Top with goat cheese and pour in the sauce.
  • Close the lid and cook on manual for 10 minutes.
  • Remove the potatoes and put into a casserole dish.
  • Top with mozzarella cheese and chives.
  • Broil 5 minutes until the cheese has melted.


1. Russet potatoes are one of my favorites to use in this recipe.
2. You can make this recipe in the oven by layering the potatoes in a 9×13 dish and baking at 350º F.
3. You do not have to broil the cheese after cooking in the Instant Pot, this is an optional step.
4. These potatoes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 347kcalCarbohydrates: 31gProtein: 10gFat: 21gSaturated Fat: 12gCholesterol: 57mgSodium: 454mgPotassium: 740mgFiber: 2gSugar: 1gVitamin A: 1556IUVitamin C: 17mgCalcium: 130mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I got the burn food notification on my instant pot right away when it started. I then opened it, stirred it around a bit so some of the liquid was more on the bottom and then tried again. They weren’t quite cooked cause I put 8 min instead of 10 since they had already been in for a tiny bit as it tried to reach pressure so I tried to cook them again for just like 3 min and it went right away to burn food again.
    Is there something I did wrong?
    Now I’m just going to cook them in the oven until they’re soft enough and add the cheese. The taste is great! I used cream cheese instead of goat cheese cause I don’t like goat cheese and instead of chives (didn’t have any on hand) I used a vegetable and herb medley spice mix.

    1. Hi Lisa, it is hard to say. Did you add liquid to compensate for the dry vegetable spice mix? Usually, those mixes absorb liquid, and if you didn’t have enough liquid, that could be why you got the burn error.