These Instant Pot Parmesan Ranch Potatoes are always a hit, and I’m sure you’ll love them too! Tender red potato chunks are cooked just right and packed with ranch seasoning and Parmesan cheese. It’s an easy side dish recipe that’ll send your taste buds on a joyride.
Why I Love This Recipe
If you’re like me and love to dip your French fries in ranch, then you’re about to meet your new obsession: these crispy Parmesan ranch potatoes.
Try These Recipes
Once I discovered that ranch dressing mix isn’t just for, you know, making ranch dressing, I started putting it on everything—meats, veggies, and especially potato dishes. My Air Fryer Roasted Ranch Potatoes and Instant Pot Garlic Ranch Mashed Potatoes are the perfect example of ranch seasoning shining in all its glory.
Thanks to the Instant Pot, the cooking time is crazy short. That way, you get crispy ranch potatoes without the hard work of babysitting them in a hot oven. Just a few minutes of prep, and boom—you’ve got a flavor-packed side dish that’ll complement any main course.
Seriously, these Parmesan ranch potatoes are so good, they might just steal the spotlight from whatever you’re serving them with. The ranch seasoning gives them that tangy, herby kick, while the Parmesan adds a salty, golden crunch. It’s an easy recipe that feels indulgent, and trust me, one bite, and you’ll be hooked!
Made with Only 5 Ingredients
- Red potatoes: These potatoes hold up the best, have a great flavor, and perfectly complement the flavors of the Parmesan and ranch.
- Ranch dressing mix: We’ll use 3 tablespoons (1oz) of it for this recipe. If you can only find the packets, they usually come in a convenient 1-oz size.
- Parmesan cheese: I’m a big fan of freshly grated Parmesan cheese. If you have only the packaged grated Parmesan cheese, you can use that as well!
- Chicken broth: The potatoes will cook in a cup of chicken broth, which will impart its flavor, making these potatoes extra delicious.
- Fresh parsley: This adds a pop of color and freshness to contrast the other richer flavors. You can also use parsley flakes if you don’t have fresh parsley.
Preparation
The only prep is to cut the potatoes into chunks about 1 inch in size. There’s no need to be perfect. For most red potatoes, that generally means cutting them into quarters. Basically, you want to make them bite-sized.
Cooking
Place potatoes in the Instant Pot and pour in the chicken broth. Stir in the ranch seasoning. Secure the lid and pressure cook on high for 7 minutes.
It will take about 10 minutes for the pressure to build up, then the actual cooking cycle will begin to count down.
When the pressure cooking cycle is complete, quick release the pressure and carefully remove the lid after the pin drops.
Stir in the Parmesan cheese slowly, about ¼ cup at a time, and gently stir until melted. Repeat until all the cheese is used.
Slowly, the liquid and cheese will thicken, and by the time you have mixed in all the cheese, it will be a creamy, heavenly delight. After all the cheese is mixed in, be sure to press Cancel to stop the Keep Warm mode.
Serving
Now you’re ready to serve your delicious Instant Pot Parmesan Ranch Potatoes! I love these with some sour cream on top and some freshly chopped chives, but you do you!
Other Bold Flavors to Try
Want to try your hand at other seasonings for your potatoes? Here are some combinations I’ve tried that are just as delicious:
- Lemon and Dill: Zest some lemon over the potatoes before roasting and sprinkle with dried dill for a bright and refreshing flavor.
- Honey Mustard: Drizzle honey mustard over the potatoes before roasting. Or mix it with melted butter to create a sweet and tangy glaze.
- Balsamic Glaze: Roast your potatoes with balsamic vinegar and a little bit of brown sugar for a caramelized and rich flavor.
Proteins to Pair with Parmesan Ranch Potatoes
There’s nothing like a delicious roasted potato to go with a delicious protein! These Instant Pot Parmesan Ranch Potatoes are no exception. Give my Best Damn Air Fryer Ribeye Steak or Air Fryer Garlic Parmesan Pork Tenderloin a try for an awesome main dish.Â
​If you’re in the mood for chicken, my Best Damn Oven Baked BBQ Chicken Thighs or Air Fryer Buttermilk Spicy Chicken Sandwich will totally hit the spot!
Storage & Reheating
If you have leftover potatoes, they can be easily stored in an airtight container in the refrigerator for up to 3 or 4 days. When ready to reheat, you can either microwave them or place them in a skillet with a little bit of oil over medium heat until they are heated through.
Print
Instant Pot Parmesan Ranch Potatoes
- Total Time: 27 minutes
- Yield: 6-8 servings
Description
Chunks of red potatoes are loaded with delicious, creamy Parmesan cheese and ranch seasoning. This is the dish that everyone will gobble up fast!
Ingredients
- 2 lbs red potatoes
- 3 tbs ranch seasoning mix (1oz)
- 1 cup Parmesan cheese, shredded
- 1 cup chicken broth
- Fresh parsley or parsley flakes to garnish
Instructions
- Scrub potatoes and cut into chunks of about 1 inch each.
- Place potatoes to Instant Pot and add chicken broth. Mix in ranch seasoning.
- Secure lid and make sure vent is in sealing position. Use manual/pressure cook setting (high pressure) for 7 minutes. When cycle is complete, do quick release of the pressure and remove lid.
- Add Parmesan cheese, ¼ cup at a time and gently stir until melted. Repeat until all cheese is used.
- Prep Time: 10 mins
- Cook Time: 7 mins (+10 min for pressure to build)
- Category: Side dish
- Method: Instant Pot
- Cuisine: American
Wendy says
What if you use regular potatoes instead of red potatoes? Should cooking time increase?
Karen says
Can you use regular potatoes?
RecipeTeacher says
Hi Karen. Yes you can really use any potatoes, but they all have slightly different properties and russet potatoes may fall apart a little.
Leslie says
Can I just use more broth instead of the water?
Or is there a reason for water and broth.
TIA 🙂
RecipeTeacher says
Hi Leslie, you can certainly use all broth or all water. I found that by using just a 1/2 cup of broth with 1/2 cup of water gave it the perfect balance of flavors, but you can definitely use one or the other.
Dawn says
I am still learning with my Instant Pot and this looks easy to make! I have made a couple things in it and even created one recipe of my own. Major accomplishment for me since I felt overwhelmed by it when I first got it (it sat in the box until I felt confident enough to use it lol!) I love potatoes and I make something similar in foil pouches (but it takes about an hour in the oven.) I will definitely be trying this one very soon, thank you!
Anna M. says
Made this last night with dinner. My husband and I both really liked it. It was so quick and so easy, and that’s a big bonus for me because I can spend more time concentrating on the main dish. My husband doubted it would be done in only 7 minutes, but it was perfectly cooked and turned out great. Only change I made was to omit the salt since I am trying to eat a lower sodium diet as much as possible. Still had plenty of flavor and didn’t miss the salt at all. Will probably try experimenting using other veggies, too. Thank you for a great recipe. It’s a keeper!
Cindy says
Is the Parmesan the type that is shown sprinkled on the potatoes, or the kind in the bag with the other cheeses?
RecipeTeacher says
Hi Cindy, either would work but I use the grated kind that’s in the plastic round containers.
Tabitha says
Ive found that using fresh parmesan and grating it myself taste better.
Gloria says
Do you put the patatoes directly in the instapot or on the trivet?
RecipeTeacher says
Directly in the pot
Gman says
High pressure or low pressure?
RecipeTeacher says
High pressure
LiLi says
I’m wondering if you replace some of the potatoes with firm veggies like carrots, cauliflower, or broccoli to this to veg it up a bit. Or would those veggies get overdone?’
RecipeTeacher says
That’s a great idea, LiLi. Would need to be cut thick to not get too mushy.
Susan says
Can you use a crockpot?
Emily says
I have a box of ranch dressing instead of the packet. How much would you use in place of the packet?
RecipeTeacher says
I’d go with about 2 tablespoons.