Instant Pot Cheesy Potatoes

These creamy, cheesy potatoes are ready to eat in only 10 minutes, thanks to the Instant Pot! Perfectly cooked and irresistibly delicious, this easy recipe is a total crowd pleaser. I guarantee it’ll become one of your go-to side dishes!

What Makes This Recipe So Good

• These potatoes are SO very easy to make. All you have to do is chop up the potatoes. The Instant Pot does the rest!
• Cheesy potatoes are simply delicious and comforting. They’re also kid-friendly (um, potatoes and cheese? What kid doesn’t love those?) and I know this’ll become a regular in your family’s dinner rotation. It’s great for cookouts and potlucks, too!
• This recipe is great for meal prep! You can easily double the recipe if needed. These potatoes reheat wonderfully and will keep in the fridge for up to 4 days.

Chef’s Tips

• Different potatoes will give slightly different results and textures. Russet potatoes are my first choice for this recipe, but it’ll work great with Yukon golds or red potatoes, too.
• You can easily make this recipe vegetarian – just swap out the chicken broth for vegetable broth. It’ll still be deliciously rich and flavorful.

Other Veggie Recipes You’ll Love

• Roasted Air Fryer Carrots
• Instant Pot Asparagus
• Italian Green Beans
• Air Fryer Squash
• Oven-Roasted Brussels Sprouts With Bacon

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4.67 from 3 votes

Instant Pot Cheesy Potatoes

Prep: 10 minutes minutes

Cook: 5 minutes minutes

Total: 15 minutes minutes

These cheesy Instant Pot potatoes are irresistibly creamy and oh so delicious. Easy to make, they only require a few steps and are ready in no time at all!

Sam Guarnieri

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6 servings

Ingredients

• ▢ 2 pounds potatoes peeled, cut into 1-inch cubes
• ▢ 1 cup chicken broth see Notes
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 cups freshly shredded cheddar cheese
• ▢ ½ cup sour cream
• ▢ green onions sliced, for garnish

Get Recipe Ingredients

Equipment

• Instant Pot

Instructions 

• Add cubed potatoes, chicken broth, salt, garlic powder, and pepper to Instant Pot. Stir well to combine all ingredients.
  
• Secure lid on Instant Pot. Set to Manual High Pressure for 5 minutes. Pot will pressurize and then cook time will begin. When 5 minute cook time is up, carefully Quick Release pressure and remove lid.
• Stir in shredded cheese and sour cream until ingredients are fully incorporated and cheese is completely melted. Divide into portions and garnish with sliced green onions. Serve warm.
  

Notes

• Cheese: Use a block of cheddar cheese and shred it yourself. Prepackaged shredded cheeses contain fillers and starches to prevent clumping, which also make it behave a little strangely when you melt it.
• Make it Vegetarian: Use vegetable broth instead of chicken broth.

Nutrition Information

Serving: 1servings | Calories: 316kcal | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Total Carbs: 30g | Fiber: 2g | Sugar: 2g | Net Carbs: 28g | Vitamin C: 9mg | Cholesterol: 50mg | Sodium: 793mg | Potassium: 704mg | Calcium: 310mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Sam Guarnieri