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.
PrintRecipe
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
Nicole says
Love this recipe and want to make it for a party. If I double the recipe do I have to add more to the cook time?
MJ says
These are DELICIOUS! I did pull them out of the IP and put them under the broiler for just a few min to give some crispy edges-but totally not necessary. These are so easy and full of flavor.
HANNAH says
Finally used the pressure cooker my mom gave me 3 yrs ago. Sadly I overcooked my pork loin but the potatoes saved dinner. First words out of my finances mouth was “oh wow! “. I I didn’t realize it would take my P. C. som long to prime so my sides and mains were all crazy. I have poor time management, so if you’re like me it took my cooker like 10+min to even start pressure cooking. Delicious side.
Hannah says
Fiance, not finances lol. It won’t let me edit. I hate when forums don’t let me edit
JULIA says
These turned out GREAT
Tara says
New family favorite!
RecipeTeacher says
Ahhh that’s music to my ears. Thanks Tara!
Meredith says
So I’m not sure what I did wrong. However I tried twice and still they didn’t cook. I followed this recipe to a t and the first time I got a burn food notice, I transferred them to a smaller ip and a tad more liquid.. now they have zero flavor and didn’t cook all the way.
RecipeTeacher says
Hi Meredith. I’m so sorry these didn’t work out for you. I’ve not run into that issue with this recipe before.
David G says
Great recipe!! First time I tried it, as with all i stick to the recipe, it was fantastic!! Then I added 1lb of Andouille smoked sausage! 4th time I made it I added the sausage and a 1/2 lb of bacon. Now it’s my everyone’s go to!! Oh and added another 1/4 cup of cheese.
Caitlin A Beck says
Do I put the same amount of liquid in for an 8qt instant pot?
RecipeTeacher says
Yes indeed
Christine says
I recently became vegetarian so finding recipes for dinner that isn’t the same thing over and over isn’t easy. I just substituted the chicken broth with vegetable broth and it was sooooo yummmy. I thought I did it wrong at first because there was still liquid after cooking but the cheese thickens it into a sauce. One of the only dishes where I didn’t feel like meat was missing. Will probably be making for that is giving this year!!
RecipeTeacher says
I’m so glad you liked it, Christine! Yeah the sauce thickens up nicely after a few minutes. I hope your Thanksgiving guests love it too!
Linda says
I don’t like potatoes, but oh boy, this recipe sure made my husband a happy, happy man!
I had a bag of mini golf potatoes, washed and cut them in half. Then followed the recipe exactly. He ate 2 helpings and saved enough to enjoy with his breakfast tomorrow morning.
Courtney says
I didn’t have Parmesan so I substituted cheddar and oh my goodness it was delish!