Instant Pot Ranch Potatoes pair tender red potatoes with tangy ranch seasoning, creamy cheese and bacon for a quick, crowd-pleasing side dish that’s ready in minutes.
Simple, savory and satisfying—potatoes, ranch and bacon make an ideal combination for a hearty side. This Instant Pot recipe is fast and fuss-free: a three-step method that’s perfect for busy weeknights and pairs well with a wide range of main dishes.
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Ingredients you’ll need
Potatoes: Red or Yukon gold potatoes work best because they hold their shape during pressure cooking. No need to peel—just scrub and cut into 1-inch chunks.
Bacon: Dice and fry until crisp for the best texture, then reserve and stir in at the end. If you prefer convenience, pre-made bacon bits can be used and added after cooking.
Ranch seasoning: A 1-ounce packet of dry ranch seasoning adds that classic tang. If you make a homemade ranch mix, use about 2 tablespoons to replace the packet.
Chicken broth: One cup of broth gives flavor and cooking liquid. You can substitute water plus a bouillon cube if necessary.
Cream cheese: Added at the end in small cubes, cream cheese melts into the potatoes for a silky finish. Sour cream is an acceptable swap if you prefer.
Seasoned salt: Optional—ranch and broth may provide enough seasoning on their own. Omit if you need to limit sodium.
Parsley: Fresh chopped parsley brightens the dish; dried parsley works in a pinch.
Step-by-step directions
Step 1: Set the Instant Pot to Sauté. Add the diced bacon and cook until crisp. Press Cancel and remove the bacon with a slotted spoon for crunchy pieces, or leave it in if you prefer softer bacon.
Step 2: Add the cubed potatoes, chicken broth, ranch seasoning packet and seasoned salt. Stir to combine, place the lid on, and cook on Manual/Pressure High for 7 minutes.
Step 3: Quick-release the pressure to vent the steam. Add the cubed cream cheese, reserved bacon and parsley. Gently stir until the cream cheese melts and the potatoes become creamy. Serve immediately.
Instant Pot Ranch Potatoes
Ingredients
- 3 lbs red potatoes, cut into 1-inch cubes
- 3 slices bacon, diced
- 1 (1-ounce) packet dry ranch seasoning mix
- 1 cup chicken broth
- 1/2 tsp seasoned salt (optional)
- 2 ounces cream cheese, cut into cubes
- 1 tablespoon fresh chopped parsley (or 1 tsp dried)
Instructions
- Set the Instant Pot to Sauté and cook the diced bacon until crisp. Remove with a slotted spoon if you want crunchy bacon pieces.
- Press Cancel. Add the cubed potatoes, ranch seasoning, seasoned salt and chicken broth. Stir to combine.
- Secure the lid and cook on Manual/High pressure for 7 minutes.
- Carefully quick-release the steam. Add the cubed cream cheese, reserved bacon and chopped parsley. Gently stir until the cream cheese melts and the potatoes are coated. Serve hot.
Notes
*Bacon: Substitute 1/4 cup real bacon bits if you prefer.
*Cream cheese: 1/4 cup sour cream can replace the cream cheese for a slightly tangier finish.
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