Instant Pot Cheesy Bacon Ranch Potatoes
Cooking these cheesy bacon ranch potatoes in Instant Pot truly cuts down on cooking time, requiring only about 10 minutes of hands-on time. And with only 4 main ingredients, you know it’s going to be your favorite side dish to fix! And it’ll be a hit every time you serve it.
Ingredients:
- 2lb (1kg) red potatoes, scrubbed
- 3 bacon strips
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 4oz (115gr) cheddar cheese, shredded
- 1/3 cup (80ml) Ranch dressing
Directions:
- Cut the potatoes into about 1-inch pieces.
- Cut the bacon into small pieces.
- Set the Instant Pot (I use this 6Qt Instant Pot) to “Sauté” and add bacon. Cook until nice and crisp. (TIP: If you have too much stuff stuck on the bottom of the pot, add 1/4 cup of water and scrape it to deglaze the bottom.)
- Stir in potatoes, dried parsley, garlic powder and salt.
- Add 1/3 cup of water. (If you have 8qt Instant Pot, add 1/2 cup of water.)
- Set the Instant Pot to Manual for 7 minutes at high pressure. (NOTE: It took about 12 minutes for my Instant Pot to come to pressure.)
- Do quick release the pressure and carefully open the lid.
- Add ranch dressing and cheese and stir to combine. Serve immediately.
If you tried this recipe, I’d love to read your feedback. Please leave your comment and rating below, or share on Instagram with #busycooks and tag us @busy_cooks. Thank you!!
Nutrition Information
Yield: 6 servings, Serving Size: 1 serving
- Amount Per Serving:
- Calories: 120 Calories
- Total Fat: 1.3g
- Cholesterol: 0.1mg
- Sodium: 474.1mg
- Carbohydrates: 24.7g
- Sugar: 2g
- Protein: 3.4g
Disclaimer: Nutritional information is estimate only. Read full disclosure here.
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Scroll down to read more tips and story behind the recipe
Speedy Tips for Cheesy Bacon Ranch Potatoes:
- Electric pressure cooker, such as Instant Pot, really cuts down on cooking time when it comes to this delicious comfort side dish. As you know regular baked ranch potatoes take at least an hour to bake, and slow cooker version requires an advance planning. But with this recipe, you can decide to cook this potato side dish at the last minute, because it’ll be ready in less than 30 minutes, which includes the time for pressure cooker to come to pressure, mostly hands-off time. In my case, it took about 12 minutes to come to pressure.
- Only 4 simple main ingredients: potatoes, bacon, cheese and ranch dressing! I’m sure you’ll find these ingredients in your kitchen any given time!
- And you don’t need to peel them potatoes, just scrub it well, give rough chop and you’re good to go!
- If using pre-cooked bacon, I suggest adding about 1 tablespoon of oil or butter to compensate for bacon fat. And if you save your bacon fat in a jar, like I do, you can use that too!
- I don’t suggest adding more than 1/3 cup of water, because potatoes tend to overcook, which yields more like loaded mashed potatoes, instead of chunks of potato. 🙂
If using pre-cooked bacon, I suggest adding about 1 tablespoon of oil or butter to compensate for bacon fat.
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Only 1/4 cup water worries me. I’d hate to get the Burn notice and ruin a perfectly good piece of roast plus all the potatoes and carrots! Is this a typo?
Hi, Gwyn. This recipe does NOT include a roast! I believe you left a comment on a wrong recipe, because this recipe calls for 1/3 cup of water (yes, less water as typically advised). But after cooking bacon, I advise to deglaze the pot with 1/4 cup water if needed. Hope this helps.
Yummy, yummy. I will definitely make these again. I love jalapeños so I added some chopped pickled jalapeños.
Hi, Linda. So happy to hear you loved it. Now pickled jalapenos sound amazing, and I have an open jar right now in my fridge. I’ll try that tomorrow. Thanks for the idea!
This recipe was fantastic! so easy to make, we loved it.
Awesome, so glad you loved the recipe, Lori! Thank you for your feedback.
Just came across this and oh my so good!
Thank you, Sally!
you say to add 1/4 if needed to deglaze and then the 1/3 water in the recipe – both? Thank You.
Hi, Georgia. 1/4 cup of water is optional, and is not part of 1//3 cup of water that’s listed in the ingredient list. Does that make sense?
I just printed this. It print 11 pages. Not just the recipe. 😥
Oh no, Jean! It looks like you used print button from your browser, which prints the whole web-page instead of the recipe card. Next time, please use the print button right above the ingredient list (next to social buttons). This will open the recipe card and it’ll be just one page. Hope this helps, and I hope you give those potatoes a try. 🙂
Can this be easily doubled?
Hi, Kelly. We haven’t tried doubling the recipe, so we can’t give a definitive advice. But let us know if you tried it. Thank you!
My Daughter-in-law made these and we liked them so much she gave me the recipe. They are quick, easy and delicious!
Awesome! So glad you all enjoyed it. Thank you for your feedback.
I definitely need to try this with my instant pot!
It’s a must-try for sure, Toni. Hope you’ll love it.
Hi, I’m not certain how I found this recipe, but I want to thank you. It was the VERY first dish I made in my brand new Ultra 10-in-1 IP. It turned out perfect! It was so yummy, and so convenient to put together. Please tell me you have more IP recipes up your sleeve. It definitely gives me confidence to continue trying more dishes. 🙂
Donna, so happy you loved your very first Instant Pot meal! I do have a few delicious Instant Pot recipes here and more coming in the future too. Let me know if you try any of those recipes. And thank you for your feedback!
These potatoes look like the perfect cookout side dish!
Absolutely! It’s easy to make and such a crowd-pleaser too. Thanks, Rebecca!