Instant Pot mashed potatoes with cheddar, bacon and onion are my new favorite side dish. Creamy, packed with delicious flavors, and an ideal Instant Pot recipe for newbies!
I'm ashamed to admit I haven't used my Instant Pot nearly as often as I should have by now. I did make this yummy pressure cooker Cafe Rio shredded pork (amazing on tacos!).
We've also cooked hard-boiled eggs, frozen chicken breasts (great when shredded and frozen for future use) and sweet potatoes for sweet potato casserole.
It was for sure time to cook something new and since my family loves mashed potatoes—and plain ol' mashed potatoes or so last year—I whipped up a batch of Instant Pot mashed potatoes with cheddar, bacon, and onion.
As much as I love my make-ahead slow cooker mashed potatoes, these cheddar, bacon and onion mashed potatoes are my new favorite potato side dish. Or at least they tie with my decadent cheesy potatoes.
Making them is a cinch. You simply peel and quarter potatoes (red potatoes are my favorite) and throw 'em in the pressure cooker (I have a 6-quart Instant Pot and it's perfect for our family of 6).
Add enough water to cover, cook, mash, add a few important ingredients like sour cream and then top with chopped green onion, shredded cheese, and bacon. Mmm...
I used your standard potato masher but I've heard a potato ricer makes even creamer potatoes. I'm totally going to order one and try it!
- 4 lbs russet potatoes, peeled and quartered
- 4 cups water, or enough to cover potatoes
- 3 tsp kosher salt, divided
- ⅔ cup milk
- ½ cup low-fat sour cream
- ¼ cup salted butter
- 1 tsp black pepper
- ¼ cup chopped green onions
- 2 cups shredded cheddar cheese
- 1 cup diced, cooked bacon or real bacon pieces
- Place potatoes in Instant Pot; add water (enough to cover). Season with 1 tsp salt. Cover and cook on high pressure 8 minutes. Do a quick release to ensure the potatoes are soft. (They are done when a sharp knife can be easily inserted in the potato.)
- Drain potatoes and return to pot. Add butter, sour cream, milk, 2 tsp salt, and black pepper and mash with potato masher or use a potato ricer. If potatoes are too thick, add a little more milk until desired consistency.
- Keep warm until ready to serve. Top with onions, cheese, and bacon just before serving. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 935mgCarbohydrates: 38gFiber: 4gSugar: 2gProtein: 13g