Why you’ll love this bacon ranch potatoes recipe:
These cheesy bacon ranch potatoes are a hit every time I serve them! They’re creamy, rich, and oh-so-delicious.
Plus, they’re quick cooking, thanks to the Instant Pot. Regular baked cheesy ranch potatoes take at least an hour, and the slow cooker version requires advance planning. But this recipe is ready in about 30 minutes!
- Just 4 main ingredients, all of which are kitchen staples.
- Only about 10 minutes of hands-on prep time.
- Sure to be a crowd-pleaser!
And if you’re looking for similar flavors in a complete meal, try this chicken bacon ranch casserole!
Key Ingredient Notes
- Red potatoes – With thin skin and a waxy texture, red potatoes are the best choice for cheesy bacon ranch potatoes. There’s no need to peel them, and they’ll retain their shape and texture after they’re cooked. Just give them a good scrub first!
- Bacon – Adds a savory, smoky, salty flavor to the potatoes. Uncooked bacon strips are best, but precooked is okay, too. Add about 1 tablespoon of oil or butter to compensate for bacon fat if you opt for precooked bacon. Reserved bacon grease works as well!
- Cheddar cheese – Makes the bacon ranch potatoes seriously creamy and addicting! I always recommend grating a block of cheese because it melts easier and has a smoother texture, compared to pre-shredded cheese from a bag.
- Ranch dressing – To add flavor and enhance the creamy texture!
How to make cheesy bacon ranch potatoes in Instant Pot
1. Prepare the potatoes and bacon
- Cut the uncooked bacon strips into small pieces.
- Cut the potatoes into quarters or into small bite-size pieces that are about 1 inch in size.
2. Cook the bacon
- Set the Instant Pot to “Sauté” function.
- Add the bacon to the pot and cook until crisp.
- Drain excess fat and deglaze the pot by adding a tablespoon or so water and scraping off any stuck bits with a wooden spoon.
Tip: If you end up with too many brown bits stuck to the bottom of your Instant Pot, add 1-2 tablespoons of water and scrape them up with a wooden spoon to deglaze the bottom.
3. Cook the potatoes
- Add the potatoes, dried parsley, garlic powder, and salt into the pot.
- Pour in 1/3 cup of water. Note: I use a 6-quart Instant Pot. If you have an 8-quart IP, add ½ cups of water.
- Set Instant Pot to “Manual” function for 5 minutes at high pressure. (Note: It took about 12 minutes for my Instant Pot to come to pressure.)
Tip: I don’t suggest adding more than the recommended amount of water because potatoes tend to overcook. If you overcook the potatoes, they’ll look more like loaded mashed potatoes than chunks of potato.
4. Add the remaining ingredients
- Carefully turn the pressure release valve to “Venting”, and carefully open the lid.
- Stir in the ranch dressing and shredded cheddar cheese until well combined.
Time-Saving Tips:
- While freshly grated cheddar is best, a bag of store-bought shredded cheese is okay, too! Using store-bought will save you a few minutes of prep time and extra dirty dishes.
- If you’re new to pressure cooking, use my beginner’s guide to familiarize yourself with your Instant Pot. After learning a few easy tips and tricks, you’ll breeze through IP recipes!
Make-Ahead Tips
- Cook the bacon in advance and store in the fridge until ready to use.
- Cut the potatoes up to 1 day in advance and keep them in cold water.
Storing Tips:
- Store leftover cheesy bacon ranch potatoes in an airtight container in the refrigerator for 3-5 days.
- To reheat, transfer the potatoes to an oven-safe dish and cover them tightly with aluminum foil. Reheat in the oven at 350° until the potatoes are warmed through.
FAQs:
Cheesy bacon ranch potatoes pair well with scrambled, fried, or poached eggs when served at breakfast or brunch. They can be served alongside simple proteins at dinnertime, such as stovetop chicken thighs, seared steak, or grilled chicken breast.
Stick with waxy varieties with a low starch content and thin skin, because they’ll retain their shape and texture when cooked. These include red potatoes, fingerlings, and baby potatoes. Avoid starchy varieties, such as Russet and Idaho potatoes, which are better for mashing and baking.
Ranch dressing provides flavor and a creamy texture and really pulls the entire dish together. Ranch seasoning would add similar flavors but won’t result in the same smooth and creamy mouthfeel as ranch dressing. For this reason, I don’t recommend making the substitution.
Instant Pot Cheesy Bacon Ranch Potatoes
Ingredients
- 2 lb red potatoes scrubbed
- 3 thin cut bacon strips
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 4 oz cheddar cheese shredded
- 1/3 cup Ranch dressing
Instructions
- Cut the potatoes into about 1-inch pieces.
- Cut the bacon into small pieces.
- Set the Instant Pot to “Sauté” and add bacon. Cook until nice and crisp.
- Drain the excess fat and deglaze the pot by adding 1-2 tablespoons of water and scraping the stuck brown bits on the bottom.
- Add potatoes, dried parsley, garlic powder, and salt.
- Add 1/3 cup of water. (If you have 8qt Instant Pot, add ½ cup of water.)
- Set the Instant Pot to Manual for 5 minutes at high pressure. (NOTE: It took about 12 minutes for my Instant Pot to come to pressure.)
- Do a quick release pressure by turning the pressure release valve to "venting" and carefully open the lid.
- Add ranch dressing and cheese and stir to combine.
- Serve immediately. If you tried this recipe, I'd love to read your feedback.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Lowry says
This was delicious! The fam all loved it too! Thank you for this simple recipe!
Shinee says
SO happy you tried and loved the recipe. Thanks for sharing your feedback, Lowry!
Denise Benson says
Everyone I’ve made this dish for absolutely loves it. They’re surprised it’s so easy to make.
Shinee says
That’s so great to hear, Denise. Thank you for so much for your feedback!!
Amy says
We have made these for Christmas Eve dinner the last few years, and they are a big hit. Looking forward to making them again tomorrow and for years to come!
Shinee says
Hi, Amy. I’m so happy to hear this. Thank you for sharing your feedback. Merry Christmas!!!
Lisa Polen says
A big hit last night for myself, husband, and 16 yr old son. I did use ranch powder and a little chicken bone broth instead of ranch dressing. Delicious!
Shinee says
Yay, so happy you tried and loved the recipe. Thank you, Lisa, for your feedback!!
Candace says
Absolutely 💯 delicious, family loved it so, so, much!!! Definitely a make more than once dish!!!
Shinee says
So happy you tried and loved it, Candace. It’s a winner for sure. Thank you for your feedback!!!
Denise Benson says
These ranch potatoes are so easy and have quickly become a daily and guest favourite. Awesome – all the way from Cairns Australia!
Shinee says
Ah, that’s so awesome you tried and loved this recipe, Denise! It’s definitely one of my favorites! Thank you for your feedback!
David Cleland says
Trying tonight..also adding chicken breast for extra proteins . Thanks for sharing
Shinee says
Sounds like a great plan. Thanks for sharing, David. Hope you’ll enjoy it.
Tina says
Thank you so much for a great recipe that will become a staple at my house! These were delicious and so easy! My whole family loved them!!! Could you double this recipe? If so, would you double the water added and would the cook time stay the same?
Shinee says
Hi, Tina! Thank you so much for your lovely feedback! So happy you and your family loved this!! Yeah, you can totally double the recipe. Yes, you do need to double the water amount, but keep the cook time the same.
Karan Osborne says
Made it for a family gathering and now it’s one of my most requested dishes to bring. I do add more bacon and cheese.
I’ve also made it for friends and had to forward the recipe on to them.
I give this 5 🌟
Shinee says
That’s SO awesome, Karan. So happy you and your family and friend love it. Thank you for sharing your feedback!