Instant Pot Ranch Potatoes combine creamy red potatoes, ranch dressing and bacon for a quick and easy side dish that’s ready in a flash!
Potatoes. Ranch. Bacon. What’s not to love? It’s like every Midwesterner’s 3 favorite food groups. This simple instant pot recipe is one of my favorite side dishes and a favorite of my boys too. It’s a 3 step recipe that’s fantastic for busy weeknights and goes great with any main dish meat!
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Here’s what you’ll need:
Potatoes: Red or Yellow potatoes are my go-to choices for this recipe. No need to peel, just scrub and chop into large chunks. I’ve found other varieties of potatoes tend not to hold up as well in the Instant Pot.
Bacon: I prefer to dice my bacon first, then fry it crisp and add the crispy bacon pieces to the potatoes just before serving. However, bacon bits are a great time saver. If you’d prefer to use bacon bits, just stir them in at the end.
Ranch dressing packet: If you have allergies to any of the ingredients in dry ranch dressing, you can use a homemade ranch dressing seasoning. You’ll just need to substitute with 2 Tablespoons of homemade.
Chicken broth: This recipe calls for 1 cup of chicken broth. Feel free to substitute with a cup of water and a chicken bouillon cube!
Cream Cheese: The cream cheese is added at the end of cooking and makes these potatoes rich and creamy. our cream can be used instead.
Seasoned salt: The seasoned salt in this recipe is optional. You may find that it’s salty enough with just the ranch dressing and chicken broth. Feel free to omit if you are sensitive to salt or trying to watch your intake.
Parsley: Fresh or dried parsley can be used.
Step by step directions
Step 1: Using the Saute mode, cook the diced bacon until it’s crisp. Hit the cancel button and remove the bacon with a slotted spoon.
Step 2: Next add the cubed potatoes, chicken broth, ranch dressing packet and seasoned salt. Cook on Manual for 7 minutes.
Step 3: Use the Quick Release method to release all the steam. Add the cream cheese, reserved bacon and parsley to the Instant Pot. Carefully stir to combine until the cream cheese has melted (the pot will still be really hot). Serve immediately.
- 3 lbs red potatoes, cut into 1 inch cubes
- 3 slices bacon, diced*
- 1 (1 ounce) packet of dry ranch seasoning mix
- 1 cup chicken broth
- ½ tsp seasoned salt
- 2 ounces cream cheese, cut into cubes*
- 1 tablespoon fresh chopped parsley (or 1 teaspoon dried parsley)
Set the instant pot to saute mode. Add the bacon and cook until crisp. Remove the bacon from Instant pot with a slotted spoon if you prefer crunchy bacon pieces or leave it in for softer bacon.
Hit cancel and add the cubed potatoes, ranch dressing packet, seasoned salt and chicken broth. Stir to combine.
Place the lid on the instant pot and cook on manual for 7 minutes.
After the cook time is over carefully open the vent to release the steam. Add 2 ounces cubed cream cheese, the bacon, if you reserved it, and fresh chopped parsley. Gently stir until the cream cheese has melted and everything is well combined.
*Bacon: You may substitute 1/4 cup real bacon bits for the diced bacon.
*Cream cheese: 1/4 cup sour cream may be used in place of the cream cheese.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 604mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 7g
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