Description
Cheesy mashed potato and bacon casserole made in your Instant Pot.
Ingredients
Scale
- 1 1/2 pounds Russet potatoes, peeled and cubed
- 2 Tbsp butter
- 1/4 cup sour cream
- 1/2 cup buttermilk
- 2 tsp chopped chives
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp yellow mustard
- 1/4 cup bacon crumbles
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Pour 1½ cups of water into Instant Pot. Add potatoes into a steamer basket* and drop the basket into the 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 the steamer basket and set aside. Discard the water in the liner. Dump the potatoes into the empty liner.
- Mash the potatoes*. Stir in the butter, sour cream, buttermilk, chives, salt, pepper, mustard and bacon. Sprinkle the cheese on top.
- If you have an air fryer lid bake for 5 minutes at 350° F. If you don’t have an air fryer lid you can place the liner into the oven and bake at 350° F for 10 minutes.
- Serve and enjoy!
- Category: Side
- Method: Instant Pot