Instant Pot potatoes with a spunky, creamy sauce and bacon crumbles. A hearty and delicious casserole!
Deathly Hungry Casserole
A few weeks ago we went on a trip with my daughter and her friends. One of the kids is, in his words, “always hungry.” As we were driving he exclaimed, “all of a sudden I am deathly hungry!” We thought that was hilarious because he went from “I’m okay I don’t need to stop for food” to “I’m deathly hungry” in about 5 minutes. Now, in our family, whenever we are starving we say that we are deathly hungry. Greg was just driving home from the cabin (a 4 hour drive) and hadn’t eaten anything so I knew when he got home he’d be deathly hungry so I had this potato casserole waiting for him. He loved it!
This hearty side dish is full of flavor and it only takes a few minutes to prepare and then just a 4 minute pressure cooking time! I love making potatoes in the Instant Pot because they cook in hardly any time at all.
This potato dish starts by steaming cubed red potatoes in the Instant Pot. Then the potatoes are stirred together with fiesta nacho cheese soup, sour cream, seasonings and bacon crumbles. The result is a creamy potato dish with a kick from the nacho flavored soup.
Ingredients/Substitution Ideas
- Red potatoes–or peeled russet potatoes
- Campbells Fiesta Nacho Cheese Soup–or velveeta
- Sour cream
- Black pepper
- Garlic powder
- Chili powder
- Cumin
- Bacon crumbles–or cubes of ham
Steps
Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket* and drop the basket into the bottom of the Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid. Remove the basket and set aside. Dump the water out of the Instant Pot.
Add soup, sour cream, pepper, garlic powder, chili powder, cumin and bacon into Instant Pot. Stir until smooth.
Fold the potatoes into the sauce. Serve and enjoy!
Notes/Tips
- Serve these potatoes along with steamed broccoli and a piece of grilled chicken breast or grilled pork chop. Alternately, you can stir in some cooked chopped chicken and vegetables in with the potatoes and make it an all-in-one-pot meal.
- I used my Avokado silicone steamer basket*.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days.
- Other recipes you can make with sour cream are Henny Penny Chicken and Instant Pot Santa Fe Beans And Rice.
More Instant Pot Potato Recipes…
Kentucky Potatoes
O’brien potatoes in a creamy sauce with cheese. These easy 6-ingredient potatoes can be made in the Instant Pot, Crockpot or the oven.
Skyler’s Perfect Potatoes
Cubed potatoes in a cheesy sour cream and onion sauce made fast in your Instant Pot. With only 5 ingredients this recipe comes together in a snap.
Bussin Bussin Potatoes
If you want something better than plain mashed potatoes try this amazing potato dish that you can make in your Instant Pot in a hurry.
Instant Pot Cowboy Potatoes
Baked potatoes with a meat and bean topping and then finished off with sour cream, cheese and bacon.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Deathly Hungry Potatoes
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 6 servings 1x
Description
Instant Pot potatoes with a spunky, creamy sauce and bacon crumbles. A hearty and delicious casserole!
Ingredients
- 2 pound red potatoes, cut into half inch cubes
- 1 (10.5 oz) can Campbells Fiesta Nacho Cheese Soup
- 1/2 cup sour cream
- 1 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 (3 oz) package bacon crumbles
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the bottom of the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid. Remove the basket and set aside. Dump the water out of the Instant Pot.
- Add soup, sour cream, pepper, garlic powder, chili powder, cumin and bacon into Instant Pot. Stir until smooth. Fold the potatoes into the sauce.
- Serve and enjoy!
- Category: Side
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I do not have the steamer basket. can the potatoes go right in the water and strained afterwards?
They sometimes get grainy, but you could try it. I would reduce pressure cooking time to 3 minutes.
I made this tonight. We can’t buy fiesta nacho soup in Canada, so I bought the cheddar soup and added some con queso. I also added chicken breast that I cooked first and shredded it while the potatoes were cooking. I used the hot broth from the chicken to save time on building pressure for the potatoes.
I definitely will make this again
oh good! So glad you could still make it with what you could find 🙂
is there a way to replace nacho soup for something?
cheddar soup and add con queso or taco seasoning?
maybe some queso con salsa?
Sounds great! Could I add 3-4 boneless, skinless chicken thighs?
Thanks
Well, the only problem with that is the potatoes only use a 4 minute cooking time. So if the chicken was cut into bite size pieces then it would work but if it was whole thighs then it wouldn’t work.