PIN THIS RECIPE to any of your relevant boards if you want to make it later...


Prep Time: 10 mins | Cook Time: 6 mins | Total Time: 16 mins | Yield: 6 to 8 Servings

This dish is so easy and simple that I am confident that you can pull it off! These potatoes are so good that this was probably the 10th time I cooked them this week! A big thanks to my dear friend, Jessica, for recommending this recipe to me. I am so glad that I gave it a try because I never would have tasted perfection! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! This recipe has a very minimal set of ingredients, so feel free to add more ingredients to it if you prefer. My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and you can thank me later! Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Have the most wonderful day, friends, and I hope you all love and appreciate this recipe today. Enjoy!



1 c Parmesan cheese, shredded

½ c low sodium chicken broth

½ c water

2 lbs. red potatoes

1 1oz packet of ranch seasoning/salad mix

½ tsp salt


Scrub each potato to remove any dirt.

Slice the potatoes into 1-inch pieces.

Put the potato slices into the Instant Pot.

Pour in water, chicken broth, salt, and ranch seasoning. Stir until well mixed.

Cover the Instant Pot, then press the “Manual or Pressure Cook” button. Cook for about 7 minutes. Do a quick release and open it.

Add in the Parmesan cheese gradually and beat every addition until well mixed and melted completely.

Serve hot and enjoy!


PIN THIS RECIPE to any of your relevant boards if you want to make it later...