Instant Pot Wedding Potatoes

Instant Pot Wedding Potatoes–homemade cheesy, saucy potatoes topped with crispy, crunchy BBQ potato chips.

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Instant Pot Wedding Potatoes

This recipe is a creamy potato dish that is all from scratch. No cream soups or hashbrowns are used. My kids love these potatoes and whenever I make them they help themselves to a huge serving. The BBQ potato chips on top finish this dish off with a bang.

The Instant Pot works great for quickly steaming potatoes. It is much faster and easier than boiling on the stove (or in my case boiling over on the stove). I love using my silicone steamer basket* for cooking my potatoes.

These potatoes work well for potlucks and as a side dish to a big Sunday dinner. You can keep the potatoes warm in the Instant Pot for many hours (use the keep warm setting) and then right before serving you can add the potato chips.

Ingredients/Substitution Ideas

• Russet potatoes–cut into small cubes…like the size of hashbrown potato cubes
• Butter
• Flour
• Milk–or evaporated milk
• Kosher salt
• Black pepper
• Smoked paprika
• Poultry seasoning
• Minced dried onion–I buy the big container at Costco
• Shredded sharp cheddar–or colby
• Red wine–or white vinegar
• BBQ Flavored Potato Chips–I used Lay’s brand

Equipment I used

• I love my silicone steamer basket* for recipes like this
• Cutting boards*
• Knives*
• Little whisk*
• Vegetable peeler*

Steps

1. Prepare potatoes: Pour 1 ½ cups water into bottom of Instant Pot. Add the cubed potatoes into a steamer basket. Drop the basket into the bottom of the Instant Pot. 
2. Pressure cook potatoes: 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 the valve to venting and remove the lid. The potatoes should be fork tender (if they are still hard you can pressure cook for another minute).
3. Make the sauce: Move the potatoes out of the pot. Dump out the water and dry out the pot. Turn Instant Pot to saute setting on “normal.” Add in the butter and let it melt. Whisk in the flour, a tablespoon at a time. Whisk in the milk. Let the sauce thicken as you stir constantly so that the bottom doesn’t burn. Once it has thickened, turn off the pot. 
4. Season the sauce: Stir in the salt, pepper, paprika, poultry seasoning, onion. Then stir in the cheese and vinegar. Fold the potatoes into the sauce.
5. Bake with potato chip topping: Add the potatoes into a 9×9 inch baking dish. Top with the crushed potato chips. Bake at 350 for 10-15 minutes. (You can also do this in the Instant Pot with an air fryer lid. Bake at 300 for 5 minutes).
6. Serve: Scoop onto plates and serve. 

Notes/Tips

• Serve as a side dish to ham, roast, turkey, chicken, pork chops, etc.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with dried onion are Instant Pot Crispy Cowboy Casserole and Instant Pot Country Dinner.

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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.