Description
An easy and delicious Instant Pot version of Dickey’s Barbecue Pit loaded baked potato casserole.
Ingredients
Scale
- 4 large (about 7 small/medium) russet potatoes
- 1/4 cup butter
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup real bacon bits
- 1/2 cup shredded cheddar cheese
Instructions
- Pour 1 ½ cups water in bottom of Instant Pot. Peel potatoes, cut into 1 inch cubes. Place potatoes into a steamer basket* and drop the basket into bottom of Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Remove steamer basket and discard the water in Instant Pot. Pour the potatoes into empty Instant Pot.
- Mash the potatoes. Stir in the butter until melted. Mix in the sour cream, milk, salt, pepper and 1 Tbsp of the bacon.
- Smooth the mixture with a spatula. Sprinkle the remaining bacon bits and cheese on top. Place air fryer lid* on top (if you have one) and bake at 350 for 3 minutes. If you don’t have an air fryer lid then place normal lid on and let the cheese melt on the keep warm setting for 5 minutes. (Alternately, you can spoon the mixture into a 2 quart baking dish and bake at 350 degrees for 15 minutes).
- Serve and enjoy!