Instant Pot Vegan Scalloped Potatoes
If you have an Instant Pot, I bet you are making almost everything in it. I’m sure you already use it to make the best mashed potatoes, but did you know that you can cook with another dish inside it?
This recipe pops out of the Instant Pot ready to look beautiful on your table because we cook it in a baking dish inside the Instant Pot.
The oat sauce gets some extra creaminess from the cashews and bakes up into a thick sauce that potatoes love. Welcome to your new favorite potato side dish!
Ingredients:
- 4 medium-large russet Idaho® potatoes
Sauce Ingredients
- 2 cups water
- 1 cup rolled oats (check for a gluten-free label if you eat gluten-free)
- ⅛ cup nutritional yeast
- ¼ cup cashews, soaked and drained (or sub ¼ cup extra rolled oats to make nut-free)
- ½ teaspoon organic cornstarch
- 1½ teaspoon salt or salt sub, or to taste
- ½ teaspoon lemon juice or apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ tsp ground black pepper
Directions:
- Find a dish that fits into your pressure cooker. You can use a 1.75 quart round Pyrex dish or similar. Test it first. I also like to use a silicone baking sling* to easily get the container in and out of the Instant Pot. Spray the baking dish with a little oil to make it easier to clean.
- Peel and rinse the potatoes. Make ¼˝ thin slices with a mandoline, or as close as you can by hand if you don’t have one. Remember to use the guard if you are using the mandoline!
- Layer half the potatoes in the baking dish.
- Make the sauce by adding the water, rolled oats, nutritional yeast, cashews, cornstarch, salt or salt substitute, lemon juice or apple cider vinegar, garlic powder, onion powder, and black pepper to your blender. Blend until smooth. The sauce will thicken during cooking.
- Pour half the sauce over the potatoes.
- Add the second half of the potatoes on top, then pour over the remainder of the sauce, and cover with foil.
- Add 1½ cups water to your Instant Pot.
- Using the baking sling or foil handles, lower the covered baking dish.
- Close the lid and make sure the Instant Pot lid is set to sealing.
- Cook on high pressure for 50 minutes.
- Let the pressure release naturally for 10 minutes, then manually release the pressure the rest of the way.
- Have a trivet in front of your Instant Pot, then using the handles remove the baking dish from the pot and set on the trivet.
- Remove the cover, test that the potatoes are done by sticking a knife through them. If they are not yet done, cover with foil again and cook for 10 more minutes on high.