Instant Pot Loaded Mashed Potatoes are full of cheese, bacon, and green onions! Ultra creamy and delicious, these are the best loaded mashed potatoes!
Instant Pot Loaded Mashed Potatoes have quickly become a staple around my house, and the reason is obvious – they are AMAZING! Cooking in the Instant Pot is totally life changing because it cuts the cooking times drastically, while still producing amazingly delicious food. Don’t have an instant pot, don’t worry…I will share how to make these on the stovetop or in the slow cooker as well!
These mashed potatoes are whipped with butter, cream cheese, and sour cream, then topped with bacon, cheddar cheese, green onions, for the most decadent loaded mashed potatoes! Make these for holiday gatherings or just because it’s time for some comfort food! Serve them alongside this delicious Air Fryer Turkey Breast for the perfect meal!
After making Instant Pot Baked Potatoes and Instant Pot Sweet Potatoes, I knew I wanted to try some Instant Pot Loaded Mashed Potatoes. Whipping up the potatoes in LESS THAN 20 MINUTES and then loading them up with the ultimate toppings makes for the perfect side dish. These taste just like the Loaded Mashed Potatoes you can find at Chili’s or Applebee’s, but you know exactly what’s in them, and cost a fraction the price.
Serve these potatoes alongside delicious Air Fryer Chicken legs, Chicken Parmesan, or Instant Pot Meatloaf for the perfect meal!
How to make Instant Pot Loaded Mashed Potatoes:
**scroll down for a full ingredient list and printable directions**
- When making mashed potatoes, I like using a mix of red potatoes and golden/Yukon potatoes. Russet potatoes are great, but I like to leave those for baked potatoes. Make sure the potatoes are clean, then cut them into quarters.
- Using a 6 quart, or 8 quart Instant pot, add 1 cup of water to the bottom, then insert a steamer rack into the pot, and add the potatoes on top. Close the lid, make sure the pressure vent is in the sealed position, then set the timer for 10 minutes.
- The pot will take about 5-10 minutes to ‘come to pressure’ at which point the time will start counting down.
- Once the time is up, release the pressure (flip the pressure valve). Remove the top carefully, then carefully pull out the potatoes on the steamer rack.
- Add the potatoes to a large bowl, then add butter, cream cheese, sour cream, salt, and pepper. Using a potato masher or hand mixer, mash the potatoes. Add cheddar cheese and fold into the potatoes. Place the potatoes in a serving dish, then add bacon crumbles, cheese, and green onions on the top. Serve the instant pot loaded mashed potatoes immediately!
- If you like gravy with your loaded mashed potatoes, definitely check out how to make brown gravy!
No Instant Pot, no problem! While I think you definitely need to add this amazing appliance to your kitchen, loaded mashed potatoes can be made without an instant pot.
How to make Loaded Mashed Potatoes in a Slow Cooker or on the Stove Top:
- Slow Cooker Loaded Mashed Potatoes: Add quartered potatoes to the slow cooker/crock pot, then add about 3/4 cup liquid (water or chicken/vegetable broth is best). Close the lid and cook on high for 3 hours or low for 6 hours. Remove potatoes and follow the remaining directions.
- Stove Top Loaded Mashed Potatoes: Using a larger stock pot/pasta pot, fill with water and bring to a boil. Add potatoes, cut into small cubes (about 1 inch), and boil for about 15 minutes. Strain and then add to large mixing bowl and continue with remaining directions.
Can Instant Pot Loaded Mashed Potatoes be frozen?
YES!
- Add completely cooled mashed potatoes (without toppings) to a large freezer bag, remove all the air, and freeze.
- To defrost: Place in refrigerator 1-2 days before reheating.
- To reheat:
- Oven: Add potatoes to an oven safe baking dish, cover with foil, and cook on 350 degrees for about 30 minutes. Remove and stir.
- Slow Cooker: Add potatoes to slow cooker and cook on low for 2-3 hours or until cooked through. Stir well.
- Microwave: Add potatoes to a large bowl, cover with plastic wrap, and cook for 2 minutes then stir. Cook 2 more minutes, then stir. Cook 2 more minutes, then stir. Should be about 6 minutes total, but might vary based on the quantity of potatoes.
- **If potatoes seem watery, add a bit of cream cheese or sour cream the thicken them. If the potatoes seem a little dry, add more butter or a bit of cream to moisten.
- To serve: Add desired toppings; bacon, cheese, and green onions, and serve warm!
More of my FAVORITE Instant Pot Recipes:
- Best vegetarian instant pot recipes; From side dishes to main dishes, and a variety of cuisines, there is definitely something for everyone!
- The Best Instant Pot Hard Boiled Eggs are so easy to make! Done in a few minutes and super easy to peel, you’ll never make them any other way again!
- Instant Pot Chicken is the easiest, quickest, and smartest way to prepare shredded chicken. Use the chicken for weekly meal prep or freeze for future use!
- Instant Pot Meatloaf and Baked Potatoes is a set it and forget it family meal! Makes life way easier, and the meatloaf is the moistest you will ever try!
- Instant Pot Roasted Garlic Hummus has only a handful of ingredients and is so delicious! Save money and know exactly what’s in your food with this recipe!
- Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
- Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
- Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
If you like the INSTANT POT as much as I do, then checkout ALL of my Instant Pot Recipes HERE!
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Instant Pot Loaded Mashed Potatoes are full of cheese, bacon, and green onions! Ultra creamy and delicious, these are the best loaded mashed potatoes!
- 1.5 pounds red potatoes, cleaned and quartered
- 1.5 pounds Yukon gold potatoes, cleaned and quartered
- 1 cup water
- 3 TBS butter
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1 tsp kosher salt, maybe more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup medium or sharp cheddar cheese, grated
- 1/4 cup cheddar cheese, grated
- 1/4 cup bacon crumbles
- 3 stalks green onions, chopped
- salt and pepper to taste
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Using a 6 quart, or 8 quart Instant pot, add 1 cup of water to the bottom, then insert a steamer rack into the pot, and add the potatoes on top. Close the lid, make sure the pressure vent is in the sealed position, then set on manual/high for 10 minutes.
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Once the time is up, release the pressure (flip the pressure valve). Remove the top carefully, then carefully pull out the potatoes on the steamer rack. Discard liquid.
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Add the potatoes to a large bowl, then add butter, cream cheese, sour cream, salt, and pepper. Using a potato masher or hand mixer, mash the potatoes. Add cheddar cheese and fold into the potatoes.
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Place the potatoes in a serving dish, then add bacon crumbles, cheese, and green onions on the top. Serve immediately with salt and pepper to taste.
Recipe Video
- Slow Cooker Loaded Mashed Potatoes: Add quartered potatoes to the slow cooker/crock pot, then add about 3/4 cup liquid (water or chicken/vegetable broth is best). Close the lid and cook on high for 3 hours or low for 6 hours. Remove potatoes and follow the remaining directions.
- Stove Top Loaded Mashed Potatoes: Using a larger stock pot/pasta pot, fill with water and bring to a boil. Add potatoes, cut into small cubes (about 1 inch), and boil for about 15 minutes. Strain and then add to large mixing bowl and continue with remaining directions.
First published 10/2018. Updated 11/21.
