Description
A cheesy, quick Instant Pot potato dish featuring tender cubed Russets, bacon and a pepper jack cheese sauce.
Ingredients
Scale
- 2 pounds Russet potatoes
- 4 Tbsp butter
- 2 Tbsp flour
- 1 cup milk
- 1 tsp Better than Bouillon chicken base
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup shredded pepper jack cheese
- 1/3 cup bacon crumbles
Instructions
- Peel potatoes and cut into small quarter inch cubes. (I like to use this knife*.) Add potatoes into steamer basket*.
- Pour 1 ½ cups of water into bottom of Instant Pot. Add the steamer basket into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid. Set aside the steamer basket and discard the water.
- Turn Instant Pot to saute setting (“less”). Add in the butter and let it melt. Slowly whisk in the flour to make a roux. Cook for 1 minute. Slowly whisk in the milk, a little at a time. It will thicken as you go. Whisk in the chicken base, salt and pepper. Turn off Instant Pot.
- Fold in the potatoes, cheese and bacon.
- Serve immediately and enjoy!
- Category: Side
- Method: Instant Pot