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Instant Pot Loaded Mashed Potato Casserole

Prep Time5 mins
Cook Time26 mins
Total Time31 mins
Servings: 6 people


  • 5 lbs red potatoes Cubed; Skin optional
  • 1 cup water
  • 1 1/2 stick butter
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 ranch seasoning mix
  • 2 cups sharp cheddar cheese shredded
  • 4 slices Cooked bacon (or bacon crumbles)
  • 1 teaspoons garlic salt
  • 1 teaspoon pepper
  • 1/2 bunch green onion


  • Preheat oven at 350 degrees.
  • Cube potatoes (Remove skin, if desired).
  • Place cubed potatoes, water, salt, pepper and 1 stick of butter in Instant Pot.
  • Press "pressure cook" and add 6 minutes to the timer. Make sure the Instant Pot is on "high pressure", and that the release valve is turned towards "sealing". It will take a few minutes for the Instant Pot to warm up.
  • Wait until the timer has completed the 6 minute countdown, then do the quick release to relieve pressure. BE VERY CAREFUL! The air released will be VERY hot!
  • Once pressure is released, remove lid. Add butter and milk.
  • Mix potatoes and other ingredients with an electric hand mixer or a potato masher.
  • Add sour cream and ranch mix. Mix well.
  • Fold in half shredded cheese, half green onion and half bacon crumbles.
  • Place mixture in baking dish.
  • Top with remaining cheese, bacon and green onion.
  • Bake at 350 degrees for 20 minutes or until cheese is melted, golden and bubbly!