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Instant Pot Cheesy Potatoes

Instant Pot Cheesy Potatoes

One word for this recipe: cheesy.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 352kcal


  • 2 tablespoons butter unsalted
  • ¾ cup red onion chopped
  • 3 garlic cloves minced
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups shredded potatoes
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • ½ cup breadcrumbs or Corn Flakes


  • Turn Instant Pot on to saute mode, wait for display to read "Hot" then add butter, onions, and garlic. Saute for 1-2 minutes, stirring frequently.
  • Add salt, pepper, and broth.
  • Add shredded potatoes to steamer basket and set basket in Instant Pot on top of the onions and broth. 
  • Secure the lid and turn pressure valve to seal. Cook on manual high pressure for 1 minute.
  • When cook time ends, quick release the pressure. Pour potatoes into pot and set steamer basket aside. Add the sour cream and cheese. Stir to combine.
  • Transfer to a small baking dish (8 inch square or similar) and top with bread crumbs or cereal.
  • Broil in oven for 2-3 minutes to brown the topping.
  • Remove from oven and serve. Top with additional cheese, if desired.


To keep the potatoes fresh while shredding, keep them in a bowl of water with a small amount (1-2 teaspoons) of citric acid or lemon juice.


Calories: 352kcal | Carbohydrates: 34g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 548mg | Potassium: 999mg | Fiber: 6g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 28mg | Calcium: 318mg | Iron: 7mg