Step 1

Add the scrubbed and chopped potatoes, hot water, and butter to the Instant Pot. Add lid, close sealing lever, and cook at high pressure for 7 minutes. After the pressure cycle is complete, allow to naturally release for 10 minutes then initiate a quick release.

Step 2

Mash potatoes with a potato masher in the pot. Stir in milk, sour cream, ranch mix, cheese, and half the green onions. Add the bacon and green onion on top as garnish before serving.

Step 3

If you prefer to serve this as a casserole, add to a casserole dish and bake at 350º for 15-20 minutes. Top with the green onion and bacon.