Instant Pot Hasselback Potatoes–an easy yet impressive potato dish with butter, cheese, bacon and sour cream. You might not even need a main dish!
Instant Pot Hasselback Potatoes
Do you love the taste of perfectly cooked potatoes but dislike waiting for them to bake? Learn how to prepare Hasselback Potatoes in the Instant Pot here. These potatoes are so fun to make and to eat! They are more fancy than what I normally make and my family was excited to try these out. We all thought they were a winner and I’ll be making them again soon!
What Are Hasselback Potatoes?
Hasselback potatoes are defined by they way they are cut. The potato is cut into thin slices stopping just short of the bottom of the potato. The baked potato slices are similar to thick potato chips, but the slices are still attached to the base. The slices are fanned out and filled with butter, herbs, cheese or bacon or all of the above! Traditionally hasselback potatoes are roasted in the oven until crispy on the outside and tender on the inside. My version is started in the Instant Pot and finished off in the oven (or with an air fryer lid) to speed up the cooking time.
Why are they called hasselback potatoes?
Hasselback potatoes got their name from the Swedish restaurant, Hasselbacken, where they were first invented and served in 1953. They gained popularity in Sweden and now around the world.
Ingredients you’ll need
For my version of hasselback potatoes you’ll need…
- 4 medium Russet Potatoes–they will need to fit in one layer on top of your trivet in the bottom of your Instant Pot liner, so find potatoes that are not too big
- 3 Tbsp melted butter–for richness
- 1 Tbsp olive oil–for flavor
- 1/2 tsp garlic powder–for flavor
- 1/2 tsp kosher salt–you can also use sea salt
- 1/4 tsp black pepper–for seasoning
- Cheddar cheese (about 3 ounces)–potatoes and cheese just go together
- Bacon crumbles–I like to buy them in a big bag from Costco
- Sour cream–for topping and adding creamy flavor
How do you make hasselback potatoes with your Instant Pot?
- Prepare the Instant Pot: Pour 1 ½ cups water into the bottom of Instant Pot. Place a trivet in the bottom.
- Strategically slice the potatoes: Scrub the potatoes. Place two chopsticks (or something else equivalent in diameter) on a cutting board and place one potato in between them, with the long-axis of the potatoes running parallel to the chopsticks. Using a sharp knife*, make cuts approximately 1/8 to 1/4 inch apart starting at least 1/2 inch from the end of the potato. Stop cutting when your knife hits the chopsticks (the bottom will still be connected). Repeat until the entire potato is sliced. Repeat with the other 3 potatoes.
- Brush the potato slices: In a small bowl stir together the butter, oil, garlic powder, salt and pepper. Spread apart the slices of potato and use a pastry brush to brush half of the mixture in between the pieces. Save the other half for later.
- Pressure cook: Place the potatoes on top of the trivet in the Instant Pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up move the valve to venting and use tongs to place potatoes on a baking sheet.
- Use the remaining butter sauce: Carefully brush the rest of the butter sauce over the outside of the potatoes.
- Get cheesy: Cut several pieces of cheese 1 inch square and place them in between each potato slice. Sprinkle bacon bits on top of the potato. Place in the oven and bake at 425 degrees F for 10 minutes.
- Enjoy: Serve potatoes with sour cream on top.
Equipment that comes in handy
- 6 quart Instant Pot Duo 60 7 in 1*. But you can also use an 8 quart pot.
- The OXO sling* comes in handy for recipes like this one
- Sharp knife* to cut the potatoes
- Tongs* to move the potatoes to a baking sheet
What Kind of Potatoes Work Best for Hasselback?
I used medium size Russet potatoes for this Instant Pot version of hasselback potatoes. But you can also use Yukon Golds. If you do use Yukon potatoes I would only pressure cook for 15-18 minutes because they cook more quickly than Russets. Another option is to use sweet potatoes. Try a 15 minute pressure cooking time.
How to cut hasselback potatoes
Hasselback potatoes might seem difficult to cut but they are easier than you think. Start with a sharp knife like a paring knife* or my favorite serrated utility knife*. Use medium sized potatoes as they will be easier to cut than large or small potatoes (plus they will fit in your Instant Pot). Place chopsticks, wooden spoons or even clothespins on either side of the potatoes before cutting to keep the knife from accidentally cutting through a potato. The chopsticks will serve as a guide for you to stop slicing further. Cut your potato slices to about 1/8 inch in thickness but leave a half inch on either end of the potato. I like to leave the skin on the potatoes because it helps to hold the potato slices together and improves the flavor and texture.
What Can I Serve With Hasselback Potatoes?
Hasselback potatoes are always a hit no matter what you serve them with! If it’s grilling season try a steak or a pork chop on the grill. Here are some other ideas…
Instant Pot Traditional Meatloaf
Instant Pot Man Pleasing Chicken
Instant Pot Sweet And Sour Country Ribs
How to Reheat Hasselback Potatoes
To reheat, place on a baking sheet or baking dish and bake in the oven at 350°F for 10 to 15 minutes, or until hot all the way through.
Other Potato Side Dishes to Love
Instant Pot Twice Baked Potato Casserole
Instant Pot Loaded Smashed Taters
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.
Want More Tried And True Instant Pot Recipes?
- Sign up to receive daily Instant Pot recipes (it’s FREE)
- Join the 365 Days of Instant Pot Recipes Facebook group
- Subscribe to my YouTube channel
- Buy the 365 Days of Pressure Cooking Cookbook
Instant Pot Hasselback Potatoes
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
An easy yet impressive potato dish with butter, cheese, bacon and sour cream. You might not even need a main dish!
- 4 medium Russet Potatoes
- 3 Tbsp melted butter
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Cheddar cheese (about 3 ounces)
- Bacon crumbles
- Sour cream
- Pour 1 ½ cups water into the bottom of Instant Pot. Place a trivet in the bottom.
- Scrub the potatoes. Place two chopsticks (or something else equivalent in diameter) on a cutting board and place one potato in between them, with the long-axis of the potatoes running parallel to the chopsticks. Using a sharp knife, make cuts approximately 1/8 to 1/4 inch apart starting at least 1/2 inch from the end of the potato. Stop cutting when your knife hits the chopsticks (the bottom will still be connected). Repeat until the entire potato is sliced. Repeat with the other 3 potatoes.
- In a small bowl stir together the butter, oil, garlic powder, salt and pepper. Use a pastry brush to brush half of the mixture over the potatoes. Spread apart the slices to ensure the sauce gets in between the pieces.
- Place the potatoes on top of the trivet in the Instant Pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up move the valve to venting and use tongs to place potatoes on a baking sheet.
- Carefully brush the rest of the butter sauce over and in between potato slices.
- Cut several pieces of cheese 1 inch square and place them in between each potato slice. Sprinkle bacon bits on top. Place in the oven and bake under the broiler for about 3-5 minutes.
- Serve potatoes with sour cream on top.
- 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.
Sherri Cheline says
I noticed that you mentioned we could finish it off if we had an air fryer lid. How long would and at what temperature would we cook it? Love your recipes!
I would do 3 minutes at 400 degrees!
D B says
Thank you for the pictures. I have 3° and I couldn’t figure out your instructions on slicing the potatoes until you included a picture. Now I get it they say a picture is worth 1000 words and in this case it might be worth about 10,000. Thank you
judy moore says
I was so excited when I opened today’s recipe! These potatoes are my “fancy” go to alternative to a boring baked potato. I love making these for get togethers but I don’t make them when it’s hot outside because the oven heats up the house. Now u have solved that problem & I can’t thank u enough.
So glad to have helped Judy!!