Description
Fork tender potato cubes coated in a seasoned sour cream parmesan sauce made fast in your Instant Pot.
Ingredients
Scale
- 2 1/2 pounds Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1/8 tsp smoked paprika
- 1/3 cup shredded parmesan cheese
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 to release any remaining pressure.
- Remove the basket of potatoes and set aside. Discard water and dry out the pot.
- Add sour cream, garlic powder, salt, pepper, onion powder, paprika and parmesan into the Instant Pot. Stir.
- Gently fold in the potatoes and coat with the sauce.
- At this point you can serve and enjoy and or you can bake in the oven at 350 degrees for 20 minutes in a baking dish to get that baked casserole taste.
- Category: Side
- Method: Instant Pot