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+ servings

Instant Pot Potato Cheese Casserole

Sandi Gaertner
A delicious, creamy potato cheese casserole that you can make in your Instant Pot.
5 from 3 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
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 9x13 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.


Serving: 1gCalories: 347kcalCarbohydrates: 31gProtein: 10gFat: 21gSaturated Fat: 12gCholesterol: 57mgSodium: 454mgPotassium: 740mgFiber: 2gSugar: 1gVitamin A: 1556IUVitamin C: 17mgCalcium: 130mgIron: 2mg
Keyword gluten free instant pot potato casserole, Instant Pot Potato Cheese Casserole
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