Instant Pot Loaded Mashed Potatoes
Servings: 8 Servings
Ingredients
- 2 pounds russet potatoes peeled and diced into 1-inch chunks
- 1 cup low-sodium chicken broth
- 4 slices bacon cooked and crumbled
- 1 cup sharp cheddar cheese divided
- 1 green onions sliced
- 3 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Cook the bacon and break into small pieces. Set aside. While the bacon is cooking, wash and dry the potatoes. Then peel them and cut into 1-inch chunks. Add them to the Instant Pot. Pour in the chicken broth.2 pounds russet potatoes, 1 cup low-sodium chicken broth, 4 slices bacon
- Close the lid, and set the valve to "sealing." Press the manual/pressure cook button, and cook on high pressure for 10 minutes. After the time is up, allow a natural release for 5 minutes prior to opening the valve for a quick release.
- Remove the lid. Add the butter and half the cheese. Using a hand mixer, blend the potatoes until smooth. Add salt and pepper to taste.3 tablespoons unsalted butter
- Top with bacon and the remaining cheese. Close the lid to allow the residual heat to melt the cheese. The takes about 3-4 minutes. Remove the lid and add the green onions.1 green onions
- Serve hot! Leftovers can be stored in the refrigerator for up to 3 days.
Notes
*See the post for additional information on variations to this recipe.
*The potatoes are meant to be served as a side dish not an entree.
*The calorie count and serving size is approximate.
Nutrition Facts
Instant Pot Loaded Mashed Potatoes
Serving Size
1 cup
Amount per Serving
Calories
233
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
35
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
33
mg
11
%
Sodium
314
mg
13
%
Potassium
516
mg
15
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
293
IU
6
%
Vitamin C
7
mg
8
%
Calcium
119
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
