If you’re looking for a dish that’s ultra creamy and delicious, then this is the one! Instant Pot Loaded Potato Casserole. It’s all that with cheesy goodness, crisp bacon, and green onions. Plus, the Instant Pot makes it quick and easy, so it’s on the table in a flash. The dish can be ready to serve in about 20 minutes.
The first time I made this, it became an instant family favorite. And since it’s made in the Instant Pot, it’s a quick and easy, too. Pressure cooking makes incredibly tender potatoes which are light. They’re perfect for mashing.
Here’s a few tips for making this casserole even better:
- You can use any potatoes for this dish. I’ve found that a mixture of red potatoes and Yukon or russet potatoes is ideal.
- Cut your potatoes into similar sized chunks, about 2″ in size.
- You can use low-fat dairy in this dish, though full fat dairy will deliver a richer texture to the casserole.
Loaded Potato Casserole is perfect for the holidays, especially as a dish-to-pass! The full recipe serves 8-10 people. With the “keep warm” feature of the Instant Pot, they’ll be ready to serve when you are.
Make Loaded Potato Casserole Ahead
Another thing that makes this great for the holidays is you can make it ahead! Once the potatoes are done pressure cooking, let them cool. Then refrigerate for a few days. Or, freeze for up to three months.
To reheat, add the toppings then:
- Bake in a 350º oven for 30 minutes before serving.
- Place them in a slow cooker on low for 2-3 hours.
- Microwave for 2 minutes as a time, stirring in between, until heated through.
If the reheated potatoes seem dry, add extra milk until they’re the right consistency.
Here’s the Recipe:
Instant Pot Loaded Potato Casserole
This casserole is the perfect mix of delicious. It's cheesy, with crisp bacon and tasty green onion. You can even make-it-ahead (see notes for instructions).
- 5 lbs potatoes, scrubbed and cut into 2" chunks
- 1 ½ sticks butter
- 1 tsp salt
- ½ tsp ground pepper
- 1 cup hot water
- 1 cup whole milk
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 2 cups shredded cheese
- 1 bunch green onions, chopped (green parts only)
- 4 slices bacon, cooked and crumbled, approx ¾ cup (can sub with chopped ham or turkey)
Add the scrubbed and chopped potatoes, hot water, and butter to the Instant Pot. Add lid, close sealing lever, and cook at high pressure for 7 minutes. After the pressure cycle is complete, allow to naturally release for 10 minutes then initiate a quick release.
Mash potatoes with a potato masher in the pot. Stir in milk, sour cream, ranch mix, cheese, and half the green onions. Add the bacon and green onion on top as garnish before serving.
If you prefer to serve as a cassesrole, add to a casserole dish and bake at 350º for 20 minutes. Top with the green onion and bacon.
This dish can be made ahead. After step one, allow potatoes to cool. Place potatoes into a gallon-sized Ziploc bag and refrigerate for 1-3 days or freeze for up to 3 months. To serve, thaw frozen potatoes in the refrigerator. Then mix with ingredients from step two and bake as directed in step three.
Easy to make, right? We just love this Loaded Potato Casserole! I know you will, too.
Put a fun twist on mashed potatoes this holiday with this dish. No gravy required.
Here’s more Instant Pot recipes:
To learn more about using the Instant Pot:
See my favorite Thanksgiving recipes! I’m sharing my top 5 here https://www.thefeatherednester.com/thanksgiving-dinner-top-5-recipes/