Instant Pot Ranch Potatoes
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Forget those packaged potato sides from the grocery store! You can have a genuinely delicious and impressive homemade side dish on your table in about 15 minutes with this incredible recipe for Instant Pot Ranch Potatoes. This isn’t just fast; it’s a massive upgrade that brings huge flavor and creamy richness to any meal.
The magic of this recipe lies in its simplicity. You only need four essential ingredients:
- Diced Red Potatoes: These are our potato of choice because they are a waxy variety. Unlike starchy russets, red potatoes are lower in starch, meaning they hold their shape beautifully under pressure and won’t turn to mush, giving you perfectly intact, tender cubes.
- Dry Ranch Dressing Mix: This is the secret flavor bomb! A single packet infuses the potatoes with that irresistible blend of buttermilk, herbs, and garlic.
- Chicken Broth: Using broth instead of plain water adds a deep layer of savory flavor that plain water simply can’t match. It ensures the potatoes are seasoned from the inside out.
- Parmesan Cheese: Added at the end, a sprinkle of Parmesan brings a nutty, salty depth and helps create that wonderful, slightly creamy coating.
In less time than it takes to preheat your oven, you’ll have a vibrant, flavorful potato side that’s miles ahead of anything store-bought!
Instructions for Instant Pot Ranch Potatoes
All you need to do is add the water, salt, ranch dressing mix, and chicken broth to the Instant Pot. Then you add in the cubed potatoes and toss to coat. Now comes the cooking time. You need to secure the lid and set the Instant Pot to pressure cook on manual mode for 7 minutes.
Once the potatoes are cooked, vent the pressure and it’s time for the cheese. You just add in the cheese a little at a time and stir. This way it can get the cheese all melted in there. I do like to give the potatoes a sprinkling of dry parsley for serving. It just helps make them look pretty.
Frequently Asked Questions
Can I use different types of potatoes besides red potatoes?
Yes, but be selective. Yukon Gold or baby potatoes are the best substitutes as they are also waxy and will hold their shape well under pressure. Avoid starchy potatoes like Russets (Idaho) as they are meant for mashing and will likely turn to mush during the pressure cooking time.
Do I need to peel the red potatoes?
No, that’s one of the best parts of using red potatoes! Their skin is very thin and adds great texture and nutrients. Just give them a good scrub before dicing them into the 1-inch pieces.
Can I use water instead of chicken broth?
Yes, you can. However, the chicken broth provides a much deeper, more savory flavor that water will not. If you use water, you may want to increase the amount of salt slightly, but be careful since the ranch mix is already salty.
My Instant Pot is showing the “BURN” error. What should I do?
The burn error typically happens when a thick ingredient (like a seasoning powder) is stuck to the bottom of the pot, or there isn’t enough liquid. To prevent this:
- Always add the liquid (broth/water) first.
- Whisk the dry ranch mix into the liquid before adding the potatoes.
- Ensure your pot has at least 1/2 cup of liquid to build pressure.
Why did my potatoes turn out mushy?
This is likely due to one of two reasons:
- Overcooking: 7 minutes at high pressure is the sweet spot for 1-inch red potato chunks. If you used smaller potatoes or increased the time, they may overcook.
- Using the wrong potato type: Starchy potatoes like Russets will fall apart.
Can I double this recipe?
Yes. You can double the potatoes, broth, and seasoning. The cook time will remain the same (7 minutes), but the Instant Pot will take longer to come up to pressure.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
FOR MORE RECIPES LIKE THIS, TRY:
Instant Pot Ranch Potatoes
Real Mom Kitchen
Equipment
Ingredients
- 1 oz pkg dry ranch dressing mix
- ½ tsp salt
- ½ cup water
- ½ cup chicken broth
- 2 lbs red potatoes diced into 1 inch chunks
- 1 cup shredded Parmesan cheese
Instructions
- In the Instant Pot, add the ranch dressing mix, salt, water, and chicken broth. Whisk together.
- Add in the potatoes and stir to coat. Cover and cook on manual high pressure for 7 minutes.
- When done cooking, do a quick release. Add in the Parmesan cheese 1/4 cup at a time, stirring well after each addition. Serve immediately. Serves 6-8.
Nutrition
This recipe is adapted from the Recipe Teacher.
