Instant Pot Ruth’s Chris Copycat Potatoes–a creamy, cheesy and indulgent potato dish that you can make in your Instant Pot at home for a fraction of the cost you’d spend at the restaurant.
Instant Pot Ruth’s Chris Copycat Potatoes
If you’ve ever been to Ruth’s Chris Steakhouse you know how good the food is! You also know that it is not cheap. No sireee! Oh man that bill at the end of dinner might give you a heart attack. For one serving of their delicious potatoes you’ll pay $12. If you’re looking for the delicious taste of Ruth’s Chris au gratin potatoes but not the high price you can make these at home for your family for less than you’d pay for one serving.
These are very simple and only have a few ingredients but the flavor is so good! They are creamy and cheesy and comforting. You’ll love eating these cheesy potatoes with steak, ham, pork chops, turkey or chicken. You can easily double this recipe if you’d like to make a big batch. You can also easily halve the recipe if you’re cooking for two.
Ingredients/Substitution Ideas
- Russet potatoes–you can also use another type of potato like Yukon gold or red potatoes
- Butter–you can also use olive oil to sauté the onions in
- Onion–I used yellow onions but you can also use white onions or a shallot
- Garlic clove–I used fresh garlic and it was such a big part of the overall flavor of the potatoes. I like using a garlic press*.
- Evaporated milk–or heavy cream
- Better than Bouillon Chicken Base–or chicken bouillon
- Kosher salt
- Pepper
- Parmesan cheese–freshly grated is best
- Sharp cheddar cheese–or another cheese you like
Steps
- Prepare potatoes: Wash and peel the potatoes. Slice the potatoes 1/8 inch thick. Add the potatoes into a steamer basket. Pour 1 ½ cups water into bottom of Instant Pot. Lower the steamer basket into the Instant Pot.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting. Remove the lid.
- Remove the steamer basket and set it aside. Dump out the water and dry out the Instant Pot liner.
- Sauté onions: Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onions. Sauté onions until they are soft and translucent. Add in the garlic and sauté for 30 seconds.
- Pour in the the milk/cream and the chicken base. Stir until chicken base has dissolved. Fold in the potatoes, salt and pepper. Turn off Instant Pot.
- Get cheesy: Sprinkle the cheeses on top and place an air fryer lid on top. Bake at 350° F for 3 minutes, until cheese is melted.
- Serve and enjoy. Garnish with parsley, if desired.
Notes/Tips
- These potatoes taste great as a side dish to steak, pork chops, chicken, ham, etc. Serve alongside a side salad and some steamed vegetables.
- I used my 6 quart Duo Crisp Instant Pot*. If you don’t have an air fryer lid you can finish this recipe up in the oven. Or you can cover the Instant Pot with the normal lid and set it to keep warm setting until cheese has melted.
- I like to use a digital scale* to measure potatoes and other ingredients for accuracy.
- You can double or halve this recipe. Keep the same cooking time and keep the same amount of water below the steamer basket.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days. I don’t recommend freezing this dish.
- This recipe can be gluten-free. Use a gluten-free chicken base.
More Instant Pot Potato Recipes…
- Instant Pot Classic Dauphinoise Potatoes
- Instant Pot Parmesan Ranch Potatoes
- 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
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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Instant Pot Ruth’s Chris Copycat Potatoes
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
A creamy, cheesy and indulgent potato dish that you can make in your Instant Pot at home for a fraction of the cost you’d spend at the restaurant.
Ingredients
- 1 1/2 pounds Russet potatoes
- 2 Tbsp butter
- 1/2 cup finely chopped onion
- 1 large garlic clove, minced
- 1 cup evaporated milk or heavy cream
- 1 tsp Better than Bouillon Chicken Base
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 cup shredded parmesan cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Wash and peel the potatoes. Slice the potatoes 1/8 inch thick. Add the potatoes into a steamer basket. Pour 1 ½ cups water into bottom of Instant Pot. Lower the steamer basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on high pressure. When time is up move valve to venting. Remove the lid.
- Remove the steamer basket and set it aside. Dump out the water and dry out the Instant Pot liner.
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onions. Sauté onions until they are soft and translucent. Add in the garlic and sauté for 30 seconds.
- Pour in the the milk/cream and the chicken base. Stir until chicken base has dissolved. Fold in the potatoes, salt and pepper. Turn off Instant Pot.
- Sprinkle the cheeses on top and place an air fryer lid on top. Bake at 350° F for 3 minutes, until cheese is melted.
- Serve and enjoy. Garnish with parsley, if desired.
- Category: Side
- Method: Instant Pot/Air fryer lid
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The flavor was nice but 1 minute was not even close to enough to cook the potatoes. I used a mandolin to cut them thin. I went ahead and cooked them for another minute when I realized they weren’t cooked. I went ahead and finished the recipe after that and they were still crunchy to eat. I think I’ll just use this recipe and cook in the oven for the full time since I wasn’t successful getting the instant pot to cook the potatoes. The sauce was also really runny, so I might mix some cheese into it to help thicken it up (I mean, more cheese is never bad, right??).
★★★★
Interesting! I am not sure the difference. I use a Instant Pot Nova generally. What do you use?
I found that one minute in the IP was not nearly enough time for the potatoes and I sliced thin with a mandolin.
★★★★
interesting! Thanks for sharing your experience. I do wonder if it depends on your specific pressure cooker?
Could I do these in the crock pot?
I’m sorry I don’t have a crockpot version for this recipe!
These are amazing!!! Both my husband and son, Who was visiting, loved them!! Husband said to put it in the normal rotation!! We are seniors and don’t cook as often as we used to when we had 3 boys in the house, but this was so easy!!! Will definitely do them again and will share the recipe with my potato loving friends!!!
★★★★★
Yay! So happy to hear it. Thanks for the 5 stars 🙂
This is very decadent. A delicious, savory indulgence for sure. Instead of Better Than Bouillon base, I use Zoup! Chicken Base with Bone Broth Concentrate (Amazon) because it’s gluten-free and doesn’t cause stomach problems for me. A sort of shortcut I take is to warm up the cream slightly while the onions are sautéing, add the chicken base to the warm cream, and stir it until it’s dissolved. It just works better for me.
This is such an amazingly flavorful and tasty, lip smacking dish! Thank you, Karen Petersen!
★★★★★
Sounds like a great version! I’ll have to try ZOUP!
Can you finish them in the oven if you don’t have the air fryer lid? Advice on temp and time?
Yes you could bake in the oven at 400 for 5 minutes.
Do you have a resion on stove top are regular oven, thanks
No, I’m sorry I don’t for this recipe
Is there any easy way to cut the potatoes to 1/8th inch without using a mandolin? Is there any other type of cutting guide one can use?
I would just use a knife and cutting board and do your best!
I love potatoes–my favorite food. I grew up eating them every day as my folks were meat and potato people. I’ve made a million versions of au gratin and scalloped and this is my new go to favorite (sorry Mom!). Made it exactly as per recipe except I’m in in our rv and don’t have an oven or air fryer lid so I just put the IP lid back on to use residual heat to melt the cheese. Love this recipe!
★★★★★
so glad you loved them! Thanks for the 5 stars, Patty! Good work on making them in the RV!
That was going to be my question! I don’t have an air fryer in our RV, so your method is just what I needed!
I will also slice my potatoes thinner next time. Many were still hard after pressure cooking. I finished them in the oven and that helped soften them a bit. Great flavor though!
★★★★
Ok good to know!
These were outstanding and so easy to make! I think next time, I may slice the potatoes a bit thicker, as they fell apart a little. I also had to use a mild cheddar-jack (it was what I had). This was wonderful with our smoked brisket and veggies. Thank you Karen!
★★★★★
Thanks Ellie for the 5 stars!
I didn’t slice my potatoes evenly so a couple were kinda crunchy. Flavor was fantastic! My whole group enjoyed them. Super easy recipe, too.
★★★★★
Thanks Judi! I’m so glad the group liked the potatoes!