Description
Instant Pot potatoes with a spunky, creamy sauce and bacon crumbles. A hearty and delicious casserole!
Ingredients
Scale
- 2 pound red potatoes, cut into half inch cubes
- 1 (10.5 oz) can Campbells Fiesta Nacho Cheese Soup
- 1/2 cup sour cream
- 1 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 (3 oz) package bacon crumbles
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the bottom of the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid. Remove the basket and set aside. Dump the water out of the Instant Pot.
- Add soup, sour cream, pepper, garlic powder, chili powder, cumin and bacon into Instant Pot. Stir until smooth. Fold the potatoes into the sauce.
- Serve and enjoy!
- Category: Side
- Method: Instant Pot