Dickey’s Casserole–An easy and delicious Instant Pot version of Dickey’s Barbecue Pit loaded baked potato casserole.
Dickey’s Casserole
The restaurant Dickey’s Barbecue Pit serves up tasty barbecue but if you know me I don’t go to a barbecue place for their meats I go for their sides! I love all the sides at bbq joints (mac and cheese, cornbread, potatoes, fries…). Today’s recipe is a copycat recipe of their potato casserole. It’s got creamy mashed potatoes with sour cream, bacon and cheese. The casserole has a simple list of ingredients but paired together they create an amazing 5 star side dish! I think you’ll love this dish and hope you try it out soon!
Ingredients/Substitution Ideas
- Russet potatoes–or red potatoes (skins on)
- Butter
- Sour cream–I used full fat
- Milk
- Salt
- Black pepper
- Real bacon bits–or fry up bacon and crumble it
- Cheddar cheese–I like using sharp for more flavor
Steps
Pour 1 ½ cups water in bottom of Instant Pot. Peel potatoes, cut into 1 inch cubes. Place potatoes into a steamer basket* and drop the basket into bottom of Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
Remove steamer basket and discard the water in Instant Pot. Pour the potatoes into empty Instant Pot.
Stir in the butter until melted. Mix in the sour cream, milk, salt, pepper and 1 Tbsp of the bacon.
Smooth the mixture with a spatula*.
Sprinkle the remaining bacon bits and cheese on top.
Place air fryer lid* on top (if you have one) and bake at 400 degrees for 3 minutes. If you don’t have an air fryer lid then place normal lid on and let the cheese melt on the keep warm setting for 5 minutes. (Alternately, you can spoon the mixture into a 2 quart baking dish and bake at 350 degrees for 15 minutes).
Serve and enjoy!
Notes/Tips
- Serve with barbecue chicken and a green salad.
- This recipe would taste awesome with red potatoes. You can keep the skins on.
- This recipe is gluten free.
- For a low carb recipe try using cauliflower florets in the place of potatoes.
- I used my 6 quart Duo Crisp Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with bacon crumbles are It Ain’t Happening Casserole and Instant Pot Marry Me Chicken.
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.
Dickey’s Casserole
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4–6 servings 1x
Description
An easy and delicious Instant Pot version of Dickey’s Barbecue Pit loaded baked potato casserole.
Ingredients
- 4 large (about 7 small/medium) russet potatoes
- 1/4 cup butter
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup real bacon bits
- 1/2 cup shredded cheddar cheese
Instructions
- Pour 1 ½ cups water in bottom of Instant Pot. Peel potatoes, cut into 1 inch cubes. Place potatoes into a steamer basket* and drop the basket into bottom of Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Remove steamer basket and discard the water in Instant Pot. Pour the potatoes into empty Instant Pot.
- Mash the potatoes. Stir in the butter until melted. Mix in the sour cream, milk, salt, pepper and 1 Tbsp of the bacon.
- Smooth the mixture with a spatula. Sprinkle the remaining bacon bits and cheese on top. Place air fryer lid* on top (if you have one) and bake at 350 for 3 minutes. If you don’t have an air fryer lid then place normal lid on and let the cheese melt on the keep warm setting for 5 minutes. (Alternately, you can spoon the mixture into a 2 quart baking dish and bake at 350 degrees for 15 minutes).
- Serve and enjoy!
*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.
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