Step 1

Turn on the sauté function on the instant pot. Fry the bacon until crisp then remove the bacon from the pot and blot it on paper towels to remove the excess grease. Once cooled, crumble and set aside.

Step 2

Turn off the sauté function. Pour in the chicken broth and scrape the bottom of the instant pot to deglaze. This will loosen all the bacon grease goodness to give even more flavor to the potatoes!

Step 3

Add ranch dressing, garlic, seasoning salt, and pepper and stir until combined.

Step 4

Add the cubed potatoes to your seasoned broth and mix well.

Step 5

Set your instant pot to cook for 7 minutes on high pressure. When cook time is finished, use the quick release to release pressure.

Step 6

Once all the pressure has released and it’s safe to open the lid, scoop out about ½ a cup of the liquid. You need enough liquid to coat and help cook the potatoes but, in my experience, leaving all the broth in the mixture almost turns this recipe into a soup. Just use a ladle to remove some of the broth. Don’t worry, it won’t take away from any of the flavor!

Step 7

Finish by adding the shredded cheese, scallions, sour cream, and crumbled bacon. Stir until the cheese is melted and everything is well combined. Plate and serve right away.