Description
Experience the luxury of dining, in the comfort of your home with our delectable Creamy Instant Pot Ruth’s Chris Copycat Potatoes. This simple and convenient side dish features layers of tender potatoes and a velvety sauce made with milk or heavy cream and Better than Bouillon Chicken Base and a delightful combination of shredded Parmesan and sharp cheddar cheese on top. Elevate any meal by adding this dish to your dinner table as it brings a burst of flavors and a cheesy golden crust. These potatoes perfectly capture the essence of the steakhouses side making them a delightful and comforting addition, to any menu.
Ingredients
1 1/2 pounds Russet potatoes, washed, peeled, and sliced 1/8 inch thick
2 tablespoons butter
1/2 cup finely chopped onion
1 large garlic clove, minced
1 cup evaporated milk or heavy cream
1 teaspoon Better than Bouillon Chicken Base
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese
1 cup shredded sharp cheddar cheese
Instructions
Start by washing, peeling and thinly slicing the Russet potatoes to 1/8 inch thickness.
Put the potato slices in a steamer basket, inside the Instant Pot. Add 1 ½ cups of water to the pot.
Seal the Instant Pot with its lid. Set the valve to sealing. Pressure cook on high for 1 minute.
Once done manually release the pressure by turning the valve to venting. Open the Instant Pot. Take out the steamer basket with the potatoes.
Get rid of the water from inside the Instant Pot. Dry it.
Switch on the sauté setting of your Instant Pot. Sauté chopped onions with butter until they become soft and translucent. Then add minced garlic and sauté for another 30 seconds.
Pour in milk or heavy cream and add Better than Bouillon Chicken Base. Stir until it dissolves completely.
Carefully combine potatoes, salt and pepper into this sauce until everything mixes well together.
Turn off your Instant Pot. Sprinkle shredded Parmesan and sharp cheddar cheese over your potatoes.
Place an air fryer lid on top of your Instant Pot. Bake at 350°F, for 3 minutes or until you see melted bubbly cheese.
Sprinkle some chopped parsley on top if you like and serve these Creamy Instant Pot Potatoes inspired by Ruth’s Chris. Savor this side dish alongside your main course!
Notes
To ensure that the Creamy Instant Pot Ruth’s Chris Copycat Potatoes recipe is gluten-free it’s important to use ingredients that are free from gluten or any potential cross-contamination. Here are some notes and tips regarding ingredients:
Better than Bouillon Chicken Base: Check the packaging to make sure it is specifically labeled as gluten free. Some bouillon bases might contain gluten so consider using a certified gluten version or opt for a free chicken broth or stock as an alternative.
Check Milk or Heavy Cream for Gluten: While pure milk and cream are naturally free from gluten certain commercial brands may add stabilizers or thickeners that contain gluten. Take the time to carefully read the labels and choose products explicitly marked as gluten
Shredded Cheeses: Shredded cheeses are safe for those following a gluten free diet but it’s important to check the packaging for any additional ingredients or processing aids that may include gluten. To be on the side choose brands that certify their products as being free from gluten.
Alternative to Better than Bouillon Chicken Base: If you’re unable to find a chicken base that is specifically labeled as being free from gluten you can substitute it with an alternative such as a free chicken broth or stock. To customize the taste you can simply modify the amount of salt in the recipe as per your preference since the bouillon base usually has salt in it.
By following these guidelines you can ensure that your Creamy Instant Pot Ruth’s Chris Copycat Potatoes recipe remains deliciously and safely prepared, without any trace of gluten.
- Prep Time: 20 minutes
- Cook Time: 1 minute
