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Instant Pot Sour Cream and Onion Smashed Potato Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Yield: 6 servings 1x


Smashed red potatoes with sour cream, green onions, garlic and cheddar cheese. A winning combination!


  • 2 1/2 pounds red potatoes, cut into quarters
  • 1/4 cup melted butter
  • 1/2 cup evaporated milk or half and half
  • 1/2 cup sour cream
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp dried dill
  • 1 1/2 cups shredded cheddar cheese
  • 3 green onions, thinly sliced


  1. Pour 1 ½ cups of water into Instant Pot. Place potatoes into a steamer basket and lower the basket into the Instant Pot. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up move valve to venting and remove the lid. 
  3. Move the steamer basket out of the pot. Discard the liquid. Dump the potatoes into the Instant Pot liner. Use a potato masher to roughly smash the potatoes, leaving them chunky. 
  4. Add in the butter, milk, sour cream, garlic salt, garlic powder, onion powder, pepper and dried dill. Mix well. 
  5. At this point you can stir in the cheese and serve as is or you can scrape the mixture into a 8×8 inch baking dish and sprinkle with the cheese and then bake for 20 minutes at 350° F. 
  6. Sprinkle with green onions and serve.