Description
This creamy and comforting Instant Pot loaded mashed potatoes recipe combines tender russet potatoes with savory ingredients like garlic, cheddar cheese, and crispy bacon. Cooked quickly under pressure, this dish is perfect for a hearty side that’s rich, cheesy, and full of flavor, garnished with green onions for a fresh touch.
Ingredients
Scale
Potatoes & Broth
- 6 medium russet potatoes, peeled and cubed
- 4 cups chicken broth
Aromatics & Seasonings
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
Dairy & Cheese
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
Toppings
- 6 slices bacon, cooked and crumbled
- Chopped green onions (for garnish)
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode and melt the butter. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Cook Potatoes: Add the cubed potatoes and chicken broth to the pot. Seal the Instant Pot lid, set to high pressure, and cook for 10 minutes.
- Release Pressure and Mash: Carefully perform a quick release of the pressure. Use a potato masher in the pot to mash some of the potatoes, achieving a thicker, creamier texture.
- Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and most of the crumbled bacon, reserving some bacon for garnishing. Mix until the cheese is fully melted and incorporated into the potatoes.
- Season and Serve: Season with salt and black pepper to your liking. Serve the mashed potatoes hot, garnished with chopped green onions and the remaining bacon crumbles for extra flavor and crunch.
Notes
- Use russet potatoes for the best texture and creaminess in mashed potatoes.
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian-friendly, though the original recipe uses chicken broth.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- If you prefer a smoother texture, use an immersion blender after cooking instead of mashing by hand.
