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Instant Pot Mississippi Mud Potatoes

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes
  • Total Time: 24 minutes
  • Yield: 8-10 servings 1x


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. 



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


  1. Pour water into bottom of Instant Pot. Add the potatoes to a steamer basket. Lower the steamer basket into the Instant Pot.
  2. 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. 
  3. 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.
  4. Salt and pepper to taste, if needed.
  5. 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). 


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