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A bowl of loaded smashed red potatoes with bacon, shredded cheddar, and sliced green onions

Instant Pot Loaded Smashed Red Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


Instant Pot Loaded Smashed Red Potatoes. Over the top potatoes? Over the top potatoes.


  • 1 cup water
  • 2 pounds red baby potatoes (aka new potatoes), or red potatoes cut into ½-inch thick slices
  • 4 tablespoon butter
  • ½ teaspoon fine sea salt
  • ½ cup french onion dip
  • ½ cup half and half (plus more if needed)
  • ¼ cup cooked bacon, diced (about 4 strips of bacon, optional)
  • ½ cup minced green onions (plus more for garnish)
  • ½ cup shredded cheddar cheese (plus more for garnish)


  1. Pressure Cook for 8 minutes with a quick pressure release: Pour 1 cup of water into the pressure cooker pot. Add a vegetable steaming basket, then fill the basket with the baby red potatoes. Lock the pressure cooker lid. Cook at high pressure for 8 minutes in an electric pressure cooker or stovetop PC (“Manual” or “Pressure Cook” mode in an Instant Pot). When the cooking time is over, quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam.
  2. Melt butter and mash the potatoes: Carefully lift the vegetable basket out of the pot, pour the water out of the pot, then dump the potatoes back into the pot. Put the pot liner back in to the pressure cooker base (or back on the stovetop), add the butter, and melt the butter over sauté mode (medium heat on the stovetop). Once the butter melts, turn off the pot and move the pot liner to a hot pad on the countertop. (it’s easier to mash if the pot liner isn’t in the Instant Pot base.) Sprinkle the potatoes the salt, and give them a rough mash, stirring to coat with the butter and salt. Add the french onion dip and the half-and-half. Mash again, starting out gently - the half-and-half will splatter - and keep mashing and stirring until the half-and-half is blended into the potatoes. (Stir in more milk if the potatoes are too thick.)
  3. Stir in the add-ons: Stir in the bacon, green onions, and shredded cheddar. Transfer to a serving bowl, sprinkle with a little more bacon, cheddar, and green onions, and serve.


Don’t want these potatoes to be quite so extra? Use milk instead of half and half, or use sour cream instead of french onion dip, or skip the bacon. They won’t be quite as over the top, but they will still be good.

Anything I missed? Mix it it in there. These potatoes can take it.


6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)

Vegetable steaming basket (I like collapsible stainless steel baskets)

Potato masher (I like the horizontal handle style potato masher)

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: American