Instant Pot Parmesan Ranch Potatoes

Instant Pot Parmesan Ranch Potatoes–tender cubes of red potatoes covered in a flavorful cheesy sauce. With only a 2 minute pressure cook time and 5 total ingredients this recipe comes together so quickly.

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Note: the slow cooker instructions are listed in the recipe card

Instant Pot Parmesan Ranch Potatoes

This easy 5-ingredient dump and go recipe is super tasty! The potatoes are seasoned with dry ranch dressing mix and drizzled with a parmesan cheese sauce. The flavor is spot on! No special equipment is needed to make this Instant Pot potato recipe. Try serving these potatoes with ham for Easter dinner.

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon Chicken Base
• Red potatoes–the red potatoes hold up nicely under pressure and the skins stay on for color, flavor and nutrition. I haven’t tried this recipe with other types of potatoes but I think Russets and Yukon golds would do okay.
• Dry ranch dressing mix–I like using the Hidden Valley brand. I buy the big container at Costco and use it for other recipes like Instant Pot Bacon Ranch Chicken and Instant Pot Ranch Pork Chops And Mashed Potatoes. Don’t confuse with bottled ranch salad dressing.
• Kosher salt
• Shredded parmesan cheese–freshly grated is best

Steps

1. Add ingredients: Add broth, potatoes, ranch dressing mix and salt into the Instant Pot.
2. Pressure cook: this recipe only needs a 2 minute pressure cooking time because of the size of the potato cubes and the fact that they are directly in the pot and not in a steamer basket.
3. Make the cheese sauce: By simply stirring in the parmesan cheese with the broth very slowly it magically transforms into a sauce. So easy and super yummy!
4. Serve: This potato dish tastes great with ham, turkey or pork chops. You may want to serve alongside asparagus and strawberries to round out the meal and some color.

See the recipe card below for how to make this recipe in a slow cooker.

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Notes/Tips

• This recipe can easily be doubled. Double all ingredients and keep the cooking time the same.
• This recipe is gluten-free. Just make sure to use gluten free broth.
• To make this recipe low carb use cauliflower florets in the place of cubed potatoes. Use a zero minute pressure cook time instead of 2 minutes. This will lower the amount of carbs to 11 grams per 1/6 of the recipe.
• To make this ahead of time I suggest cooking the recipe through step 2 but do not release the pressure and do not remove the lid until you’re ready to finish the recipe off. When you’re ready to serve finish up the recipe with step 3.
• Store the leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can reheat the leftovers by using the pot-in-pot method or you can use the microwave.

More Instant Pot Potato Recipes…

• Instant Pot Sour Cream and Onion Smashed Potato Casserole
• Instant Pot Cracker Barrel Hashbrown Casserole
• Instant Pot Farmhouse Potatoes
• Instant Pot Cheesy Bacon Breakfast Potatoes
• Instant Pot Million Dollar Potato Casserole

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.

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*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.