Ingredients:

  • lbs Small waxy potatoes (halved or quartered)
  • cup Water
  • tsp Salt (for water)
  • /2 cup Mayonnaise
  • /4 cup Sour Cream or Greek Yogurt
  • Tbsp Buttermilk
  • Tbsp Dried Parsley Flakes
  • tsp Dried Dill Weed
  • tsp Garlic Powder
  • /2 tsp Onion Powder
  • /2 tsp Black Pepper, freshly ground
  • tsp Lemon Juice, fresh
  • Tbsp Fresh Chives, finely chopped
  • /2 cup Shredded Sharp Cheddar or Monterey Jack (Optional)

Instructions:

  1. Thoroughly wash and cut potatoes into uniform, bite-sized pieces (halves or quarters).
  2. Pour 1 cup of water into the Instant Pot inner pot. Place the trivet inside. Arrange the cut potatoes on top of the trivet. Sprinkle potatoes with 1 tsp of salt.
  3. Secure the lid, set the vent to Sealing. Select the Manual/Pressure Cook setting on HIGH for 4 minutes.
  4. Once cooking time is complete, allow for a 10-minute Natural Pressure Release (NPR), then carefully switch the valve to Venting to release any remaining pressure (Quick Release/QR).
  5. Carefully remove the potatoes using the trivet or a slotted spoon. Pat them gently dry with a clean kitchen towel.
  6. While potatoes are resting, combine all Ranch Dressing ingredients (mayonnaise through lemon juice) in a bowl. Whisk until completely smooth and emulsified.
  7. Place the warm, dry potatoes in a large serving bowl. Pour the Ranch dressing over the potatoes. Gently fold until every piece is coated.
  8. Sprinkle immediately with fresh chives and shredded cheese (if using). Serve warm.