Instant Pot Mississippi Mud Potatoes—a big pot of the most delicious and addictive potatoes you’ll ever eat. Cubed potatoes are coated with cheese, tangy, creamy sauce and bacon.
Instant Pot Mississippi Mud Potatoes
I think there is a rule that if the word Mississippi is used in a recipe title it HAS to be good. Just think of the Mississippi Sin Dip and Mississippi Roast and Mississippi Mud Brownies. Good, good, good. Now add a new one to your list…Instant Pot Mississippi Mud Potatoes! These potatoes are named as such since, “They’re named for the famous river because they’re LONG on taste and MIGHTY good” (according to Mama Plus One).
I love the zippy taste that comes from the mayo. Typically I’m not a humongous lover of mayo and either is Greg. But the mayo in this recipe is essential to that zippy taste. Reagan asked, “what is in these potatoes? It’s so good!” The original recipe (I got from here and here) calls for twice as much mayo so I did cut it down a bit and added in sour cream in its place.
Greg cooked the bacon on our griddle outside (we love our Blackstone Griddle!). We loved using a thick cut peppered bacon for this recipe. Lots and lots of flavor! We kept the bacon in huge pieces instead of crumbling into bits. If you don’t like cooking bacon (me!) then you can always use real bacon crumbles for sake of ease. I like buying the big bag of bacon crumbles at Costco.
If you’d like more of a bubbly casserole type of potato dish you can add your potatoes to a casserole dish and bake for 20 minutes. You can also use an air fryer lid for this step. Or if you’re like me and ready to eat immediately you can skip this optional step! Whatever you do try these potatoes soon! I think you’ll really enjoy!
More Instant Pot Potato Recipes…
Instant Pot Golden Mashed Potatoes
Instant Pot Breakfast Potatoes
Instant Pot Cheesy Potatoes and Sausage
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Instant Pot Mississippi Mud Potatoes
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 8–10 servings 1x
Description
A big pot of the most delicious and addictive potatoes you’ll ever eat. Cubed potatoes are coated with cheese, tangy, creamy sauce and bacon.
Ingredients
Equipment needed: steamer basket*
- 1 1/2 cups water
- 8 cups peeled and cubed potatoes
- 1 tsp garlic salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup diced green onions
- 2 cup shredded cheddar cheese (I like sharp)
- 8 oz (half a package) bacon, cooked and crumbled
Instructions
- Pour water into bottom of Instant Pot. Add the potatoes to a steamer basket. Lower the steamer basket into the Instant Pot.
- Cover Instant Pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move the valve to venting. Remove lid.
- Remove the steamer basket. Discard the water. Add potatoes into Instant Pot. Fold in the garlic salt, mayonnaise, sour cream, diced onions, cheese and bacon.
- Salt and pepper to taste, if needed.
- Optional step: Pour the potatoes into a baking dish and bake for 20 minutes at 350° F for a more casserole type of recipe (or you can use your air fryer lid for this part).
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
This recipe makes a lot. You can easily halve this recipe. Halve all the ingredients (except the water) and pressure cook for the same amount of time.
- 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’ve made Mississippi Mud Potatoes following another recipe in the past, and they were good but seemed to take so long to get the potatoes soft in the oven. When I found your recipe, it sure made the whole process so much quicker and easier! I just made your recipe for the second time tonight, and it was the perfect amount for our party of 12 to go with smoked brisket. Everyone loves them, and I love the ease of making them! Thank you!
★★★★★
I agree! The IP cooks potatoes so fast! I love it
HI there! Quick question – about how many pounds of potatoes would I need for this recipe?
One pound of russet potatoes equals approximately 3-1/2 cups chopped. So I’d say at least 2 pounds.
Thank you! Can’t wait to try it out 🙂
Karen, I’m not a big fan of mayo either. Hellman’s canola mayo is a game changer however. I highly recommend it, if you can find it. Some Walmarts carry it, it looks too expensive on Amazon though. If you can get it you’ll never want to use another mayo, and no, I don’t work for Hellman’s LOL.
Cool! Thanks for the tip!
What am I missing? Is there a step 6 to this recipe? After reading step 3, I don’t understand why I would put the potatoes back in the Instant pot and add in the mix-ins to it? Why the need for an air fryer lid?
PsI would definitely pay $50 for your spiral bound cookbook. Also would probably buy 2 or 3more as gifts for Xmas!
If you want a more baked taste then you can bake in the oven (or in the instant pot with an air fryer lid). This is an optional step. You can just serve straight out of the pot and enjoy without baking.
As for step 3, you are removing the steamer basket which contains the plain cooked potatoes. Then you dump out the water that is in the Instant Pot liner. Dump the potatoes from the steamer basket into the Instant Pot liner. Stir in the other ingredients to coat the potatoes.
Could I substitute frozen hash browns? What would that do to the cooking time?
I would add hashbrowns to steamer basket and use a 1 minute pressure cooking time.
This is off the subject, but will you be publishing a hard copy of your 365 Days Of Pressure Cooking again? I know I can get a pdf version but I’d really like to have the book.
No I’m so sorry! Cost has gone up way too much.
I’m a huge fan of your recipes! I halved the recipe (kept water the same at 1.5 cups). My husband loved these potatoes! We have enough leftovers for another meal.
★★★★
yay for leftovers!
These were so easy to make! My husband took one bite and said “These are the best potatoes you’ve ever made.” I’ve been asked to keep it in regular rotation!
Yay! So glad to hear this. Thanks Rita!
Thank you for posting this recipe, Karen. I had a potluck at work and was able to make this pretty fast in our little kitchen. I got quite a few compliments but I did have leftovers (there was a LOT of food). Today, for a quick lunch, I heated up the potatoes in a saucepan with some milk and am happy to report that I was able to make a quite good soup (be better with sauteed celery and onions, though!).
Appreciate the work you put into posting this recipe!
★★★★★
Good way to use the leftovers!!
I’ve made this recipe numerous times and have also made a casserole with added ham and steamed broccoli or green beans or asparagus, top with cheese and bake. Delicious made as is or with added ingredients. Another winner, thank you Karen!
★★★★★
Sounds so great!!! Thanks for the 5 stars!
Bet this would be good with cubed chicken.
Good idea Cynthia!
This recipe is wonderful. It has all the comfort ingredients in it.
★★★★★
Thanks Ken! We love it too!
Hey Karen, with an almost 4yr old and mother I’m very close with whom both spend 80% of our time in the kitchen, I’ve now purchased 2 of your awesome cookbooks and want to both congratulate and wish you a blessed mother’s day!
Thank you Sarah! I hope you had a blessed day too!
Hi, can I leave out the bacon as we don’t eat it, or will it alter the taste drastically? Thanks!
This recipe will still be amazing without the bacon!!
I do not eat pork but do eat uncured Turkey bacon or turkey ham they are great replacements
What if you don’t have a steamer basket
You can just put the potatoes in with the water. The texture won’t be as good but they’ll still work out. Then drain the water before you add the other ingredients.
do you have a trivet? They usually come with electric pressure cookers.
They aren’t as convenient but keep food out of the water.
Just be careful and pull the hot inner pot out with a towel or mittens making it easier to dumping water letting the potatoes spill into a colandar in sink.
Made this recipe fir rubber tonight. I cut the recipe in half for just the two of us. We’ll have enough leftovers for potatoes with tomorrow’s night’s dinner. I used red potatoes and cubed them. Used the 4 min IP setting and they came out perfect. Baked the potatoes mixture for 20 minutes with melted cheddar on top. Just perfect! I’ve already “Pin’d” the recipe and it is a definite e keeper.
★★★★★
Thank you Donjamin! I am so glad you liked them.
Made these tonight for dinner and they were delicious! I used a mix of potatoes and cauliflower to add some veggies. I used 2 large russets and 1 small head of cauliflower, and put in the steamer basket for 0 min in the Instant Pot. I did a natural release, hoping the adjusted time would work for the mix of cauli/potatoes. Then followed the recipe exactly from there. So so good!! We loved this and will definitely make again. Thanks for the delicious recipe!
★★★★★
Good idea on the cauliflower!
I’m signed up for potatoes at the next pot luck so we have been having fun trying out new potato recipes from this site to decide what to bring. These are amazing! I diced my potatoes too small so folding in the ingredients turned it into lumpy mashed potatoes. Going bigger next time! The flavor was fantastic but mine weren’t as pretty as these pictures. Paemesean smashed potatoes have 3 votes, Mississippi Mud potatoes have 1 but the choice was hard. I am trying the Basque Potatoes next. Thank you for the great recipes!
★★★★★
I’m a potato fan so I’d eat all three if it was up to me!!
What are you serving them with? It looks like bar b a meat balls which I have never heard of but think I would love.
Are you talking about the bacon pieces in the potatoes?
No when you put it on the plate.
oh right! Sorry! Those are these: https://www.365daysofcrockpot.com/instant-pot-great-grandmas-italian-meatballs/
This is so good! I didn’t make Mayo today so I subbed it for cream cheese and it was amazing! I will be making again! Thank you!
★★★★★
Cream cheese is always a great idea!
I get lazy sometimes and use the frozen breakfast potatoes to make my mud potatoes. Would the cook time be the same for these?
I think it would be less because I’m pretty sure the breakfast potatoes are par-boiled. I would only pressure cook for 1 minute in the steamer basket. You can always add more time if needed.
At step 3, is there any reason to put the potatoes back into the instant pot after draining the water? If all that’s needed after draining is to add the other ingredients and serve, it might save on some clean-up if you placed the drained potatoes in a serving bowl before adding the other ingredients.
Right, you could totally do that. If you’re like me though we don’t typically put stuff in serving bowls lol…we serve right out of the pot.
I think Brenda meant was to put the cooked potatoes into a large mixing bowl (not serving bowls) and then add the remaining ingredients. I thought that was a great idea instead of wiping out the inner pot and putting the potatoes back in. I did just that and there was enough heat from the pots to melt the cheese.
Now, I have a question for you please, Karen. How long to put the potatoes under the Crisp Lid? Thanks.
★★★★★
Oh right! Gotcha! I would do under crisp lid for 7-10 minutes!
Karen, sounds like another yummy recipe! What kind of potatoes did you use?
Thanks
I used Russets.
Sounds a lot like twice-baked potatoes, flavorwise. I would probably leave the skin on because I like the earthy flavor you get from potato skins. I think I have everything needed to make these and they’ll go good with my pork chops.
Oh totally! I didn’t think of twice baked potatoes.
What should be done if I don’t have a steamer basket?
You can cook them directly in the pot but they’ll get a little grainy. Also I would cut time down to 3 minutes.
Use the trivet that came with your pot. It’s so much better getting the potatoes out of the water. I even used canning jar rings to lift things up.