Instant Pot Loaded Potato Casserole

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If you’re looking for an ultra-creamy and delicious dish, this is the one! My Instant Pot potato casserole recipe is all that with cheesy goodness, crisp bacon, and green onions, made quick and easy in the pressure cooker. Get my tips below to turn this side dish into a main dish and have the best Instant Pot cheesy potatoes on the table in 30 minutes.

Serving bowl of loaded potatoes with cheese, bacon bits, and green onion.

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Why We Love This Recipe

The first time I made this Instant Pot potato casserole, it became an instant family favorite. This quick and easy dish is made in the amazingly handy Instant Pot. Pressure cooking makes wonderfully tender, light, and fluffy potatoes that are perfect for mashing. No water boiling is required!

Once mashed and topped with bacon, shredded cheese, and green onions, you can either serve as-is or bake for an irresistible potato casserole. It is the ultimate comfort food, and excellent for feeding a full hungry household.

🎯 New to Instant Pot Cooking?

Read How to Use the Instant Pot first! Then, our Tips and Hacks for the Instant Pot is a great resource for new owners and seasoned IP-ers alike!

Ingredient Notes and Substitutions

Potatoes
Butter
Milk
Sour cream: You can substitute Greek yogurt for a lighter version or cream cheese to add extra tangy flavor!
Ranch seasoning mix – see the recipe to learn how to make a homemade version
Cheese – I recommend using freshly shredded cheese instead of store-bought pre-packaged shredded cheese to get that cheese pull!

How to Make this Easy Loaded Potatoes Recipe

It only takes about 30 minutes to make fluffy, cheesy, terrifically buttery, and bacon-y loaded mashed potatoes using the Instant Pot.

Here are the simple steps:

First, add chopped potatoes, water, and butter to the Instant Pot. Close, seal, and set pressure to cook on high pressure. After a short natural release, turn the steam valve for a quick pressure release.
Use a masher to mash the potatoes right there in the Instant Pot. Then stir in the milk, sour cream, ranch mix, shredded cheese, and half of the green onion. Stir again, and add salt and pepper to taste.
Top with cooked chopped bacon and the remaining green onion, and serve warm as is; or, to make as a Loaded Potatoes Casserole, transfer to a casserole dish and bake before serving.

Loaded Potatoes in the Instant Pot, Potato casserole.

Loaded Potato Casserole is a Make Ahead Dish

Not only is this loaded potato casserole fantastic for an easy weeknight side dish or dinner at home, but it’s also great for serving at large gatherings.

It is perfect for the holidays, especially as a dish to pass around the table! The full recipe serves 12 people as a side dish. And, with the “keep warm” feature of the Instant Pot, they’ll be ready to serve when you are.

Loaded potato casserole, Instant Pot loaded potatoes.

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You can even prep this casserole a few days ahead. Here’s how:

Once the potatoes are done pressure cooking, let them cool.
Mash with milk, sour cream, ranch seasoning mix, half of the cheese, and half of the green onions.
Refrigerate in an airtight container for up to 3 days, or freeze for up to three months.

A casserole dish of creamy loaded potatoes.

Here are 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.

Easy to make, right?

We just love these cheesy potatoes made in the Instant Pot. And, I know you will, too. Pair this with my pressure cook pork chops, Instant Pot green bean recipe, and recipe for sour cream biscuits for an amazing dinner combination.

Instant Pot Pork Chops shown with a smaller serving bowl of Instant Pot Loaded Potatoes.

Recipe FAQs

What if I don’t have an Instant Pot? Can I make these without a pressure cooker?

Make Loaded Potato Casserole without an Instant Pot! Boil your potatoes in a large stockpot on your stovetop, then follow the rest of the steps. The notes section of the recipe includes everything you need to know.

I don’t have a packet of Ranch Seasoning. Can I still make this?

Yes! Prepackaged ranch dressing seasoning can contain MSG, so I frequently mix my ranch seasoning. Here’s how I substitute the ranch seasoning: 2 Tablespoons Buttermilk Powder (optional), 1 Tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoon onion powder, 1 teaspoon dried dill.

Can I use cream cheese instead of sour cream?

Sure, use 4 ounces (1/2 cup) of cream cheese and 1/2 cup of additional milk.

Can I half this recipe? I only need six servings.

You absolutely can! Use half of the ingredients, but the recipe instructions remain the same – be sure to pressure cook the potatoes for the same amount of time listed.

How to Reheat Instant Pot Potato Casserole

You can easily reheat prepped or leftover loaded potatoes with any of these methods: Bake in a 350º oven for 30 minutes before serving. You can also place them in a slow cooker on low for 2-3 hours. Or microwave for 2 minutes at a time, stirring in between, until heated through.
If the reheated potatoes seem dry, add some milk while gently stirring until they’re the perfect consistency.

A bowl of loaded mashed potatoes, with a larger serving bowl in the background.

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