Instant Pot Loaded Potato Casserole Recipes

INSTANT POT LOADED POTATO CASSEROLE

Steps:

• Cut the potatoes into 1 inch chunks, leaving the peels on if desired. Rinse cut potatoes.
• Put potatoes into Instant Pot with water, butter, salt, and garlic powder. Stir.
• Set to pressure cook on high for 6 minutes, making sure the knob is set to Sealing.
• Once the Instant Pot has come to pressure and pressure-cooked for the 6 minutes, allow it to do a natural release for 2 minutes. Then turn the knob to Venting and allow the remainder of the steam to escape.
• While the potatoes are cooking in the Instant Pot, in a medium bowl combine the cream cheese, sour cream, cheddar cheese, and half of the bacon (if using).
• Open the Instant Pot. Drain off about half of the water from the pot. Stir in the cream cheese mixture.
• With a potato masher, mash the mixture until it is as smooth as you'd like (a medium- smooth texture with some chunks and bits of peel is our preference).
• Sprinkle with the green onions and serve directly from the Instant Pot. OR, transfer the potato mixture to a 8×8″ baking dish and sprinkle with more cheddar cheese (about ½ cup). Broil until the cheese is melted. Sprinkle with the remaining bacon and the spring onion and serve.

INSTANT POT LOADED POTATO CASSEROLE

Steps:

• 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.

INSTANT POT MILLION DOLLAR POTATO CASSEROLE

Steps:

• Pour 1 ½ cups water into the Instant Pot. Add hashbrowns into a large steamer basket and lower the steamer basket into the Instant Pot.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. Place the package of cream cheese on top of the Instant Pot lid and it will soften as the pot heats up. When time is up move valve to venting and remove the lid.
• Remove the steamer basket and set aside. Dump out the water and dry the Instant Pot liner.
• Dump the hashbrowns into the Instant Pot. Dump softened cream cheese into Instant Pot. Add in the ricotta (or sour cream), ranch dressing mix and cheese. Stir. The hashbrowns will be more like mashed potatoes at this point.
• Sprinkle the Ritz crackers on top and drizzle with the melted butter. Place air fryer lid (see note) on top and cook for 3 minutes at 400 F. Serve topped with green onions.
• Add hashbrowns, softened cream cheese, ricotta (or sour cream), ranch dressing mix and cheese into slow cooker. Stir well.
• Cover and cook on HIGH for 2-4 hours. Remove the lid and stir well.
• Sprinkle the Ritz crackers on a baking sheet and drizzle with the melted butter. Put under oven's broiler for 3-4 minutes, until browned. Sprinkle on top of the potato mixture.
• Serve topped with green onions.
• Add hashbrowns to a large mixing bowl. Microwave the hashbrowns for 2 minutes.
• Add in the softened cream cheese, ricotta (or sour cream), ranch dressing mix and cheese. Stir well to coat the hashbrowns.
• Scrape into a 9×13 inch baking dish.
• Bake at 350° F for 45 minutes.
• Sprinkle the Ritz crackers on top and drizzle with the melted butter. Bake for another 15 minutes.
• Serve topped with green onions.

INSTANT MASHED POTATO CASSEROLE

Steps:

• 1. Prepare 6 serving size mashed potatoes according to the package directions, omitting the butter.
• 2. Add cream cheese, egg, parsley and onion, mix well.
• 3. Place in buttered casserole.
• 4. Dot wit butter.
• 5 Sprinkle with paprika to taste.
• 6. Bake in preheated 400 degree oven for 30 minutes until heated through.
• 7. May be prepared a day ahead.

INSTANT POT™ SWEET POTATO CASSEROLE

Steps:

• In 6-quart Instant Pot™ insert, place water. Place rack in insert. Poke potatoes all over with paring knife; place on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Place potatoes on cutting board. Remove rack, and drain off cooking liquid. When cool enough to handle, peel potatoes and set aside.
• Select SAUTE; adjust to normal. Melt butter in insert. Add brown sugar, salt, cinnamon and vanilla; cook 1 to 2 minutes or until sugar is melted and mixture is smooth. Stir in potatoes; cook 1 to 2 minutes, stirring constantly, until smooth and heated through. Select CANCEL.
• Top with marshmallows; cover 1 to 2 minutes or until marshmallows melt slightly.