Instant Pot Angela’s Potatoes is a rich, comforting side dish often made in an Instant Pot. It’s creamy, cheesy, and cooks quickly compared to oven casseroles. 🥔🧀
Ingredients (Serves 6)
- 2 lbs Potatoes, peeled and diced
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 can Cream of chicken soup
- 1½ cups **Cheddar cheese>
- ½ cup Butter, melted
- ½ tsp Garlic powder
- ½ tsp Black pepper
- 1 tsp Salt
- Optional topping: chopped Green onions
Instructions
1. Prepare the Potatoes
Place diced potatoes and chicken broth into the Instant Pot.
2. Pressure Cook
- Close the lid and set the valve to sealing.
- Cook on High Pressure for 5 minutes.
3. Release Pressure
- Do a quick pressure release.
- Drain excess liquid if needed.
4. Add the Creamy Ingredients
Stir in:
- sour cream
- cream of chicken soup
- butter
- garlic powder, salt, and pepper
5. Add Cheese
Mix in most of the cheddar cheese and stir until melted and creamy.
6. Serve
Top with the remaining cheese and green onions.
Tips
- For extra flavor, mix in cooked bacon bits.
- You can also add cream cheese for a richer texture.
- If you want a golden top, transfer to a baking dish and broil for 3–5 minutes.
✅ Result: Creamy, cheesy potatoes ready in about 15 minutes total, making them perfect for busy dinners or holiday sides.
If you want, I can also show you the famous “crack potatoes” Instant Pot version that people say is even more addictive than Angela’s potatoes. 🥔🧀
