"Come to Pressure" and "Keep Warm" Time10 minutesmins
Total Time26 minutesmins
Servings: 6Servings
Calories: 183kcal
Ingredients
1 ½poundsbaby gold potatoesquartered
1.4ouncesranch seasoning mix2 (.7 ounce) packets
½teaspoonkosher saltoptional
1cupwater
1cupsharp cheddar cheeseshredded
Instructions
In a medium bowl, toss the potatoes, ranch seasoning, and salt (if using). Transfer the potatoes to a deep steamer basket with a handle(s). Set aside.
1 ½ pounds baby gold potatoes, 1.4 ounces ranch seasoning mix, ½ teaspoon kosher salt
Pour 1 cup of water into the stainless steel liner of the Instant Pot. Lower the steamer basket with potatoes into the stainless steel liner.
1 cup water
Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 6 minutes. After time is up, open the valve to release the pressure. Remove the lid, and sprinkle the cheddar cheese over the potatoes.
1 cup sharp cheddar cheese
Place the lid back on the Instant Pot for 4 to 5 minutes while using the “keep warm” function. This will allow the cheese to melt. After the cheese melts, remove the steamer basket from the Instant Pot, and serve the potatoes hot.
Store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1/2-cup of the pressure cooker ranch potatoes. Actual calories will vary.*The potatoes can be cooked without the steamer basket. Simply place them directly in the water. However, some liquid may need to be drained off before adding the cheese, and the water may dilute the flavor of the ranch seasoning.*Chicken broth may be substituted for water.*Adjust the seasoning and/or salt to taste. The seasoning will add some sodium to potatoes, so if you’re sodium sensitive, please keep that in mind.