Come to pressure and Natural Release10 minutesmins
Total Time35 minutesmins
Servings: 8Servings
Calories: 233kcal
Ingredients
2poundsrusset potatoespeeled and diced into 1-inch chunks
1cuplow-sodium chicken broth
4slicesbaconcooked and crumbled
1cupsharp cheddar cheesedivided
1green onionssliced
3tablespoonsunsalted butter
Salt and pepperto 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.
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.