Instant Pot Loaded Potato Casserole

4.93 from 13 votes

Instant Pot Loaded Potato Casserole is a creamy, cheesy potato dish with bacon, and green onion. It's family friendly and ready in 30 minutes

Prep Time5

Cook Time27

Total Time32

Course: Main Course, Side Dish, Dinner

Cuisine: American

Keyword: Casserole, One Pot Meal, Make Ahead, Easy Dinner, Instant Pot, loaded potatoes, loaded potato casserole

Servings: servings

Calories: 390kcal

5 pounds potatoes, scrubbed and cut into 2" chunks
1 ½ sticks butter
1 teaspoon salt
½ teaspoon ground pepper
1 cup hot water
1 cup whole milk
1 cup sour cream
1 packet ranch seasoning mix (see notes for substitutions)
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 this as a casserole, add to a casserole dish and bake at 350º for 15-20 minutes. Top with the green onion and bacon.

Storing Instructions:

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.

Make Ahead Instructions:

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.
To make this without an Instant Pot: Boil the potatoes in a large stock pot with 2 tsp salt added to the water. When the potatoes are easily pierced with a fork, drain potatoes. Continue on to Step 2, increasing milk to 2 1/2 cups (adding more if necessary).
Ranch seasoning substitute: 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. Mix together.