Instant Pot Loaded Mashed Potatoes
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Do you ever find yourself in a rut? You make the same old side dish over and over again because it is easy and familiar. There is nothing wrong with familiar, and definitely nothing wrong with easy, but sometimes you need to change things up!! Take these Instant Pot Loaded Mashed Potatoes for example.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
They are easy to prepare, loaded with flavor, and are much more exciting that basic mashed potatoes!! You have the creamy, richness from the Greek yogurt and butter, and the salty bite of the bacon pieces and blended together with…wait for it…vegetable stock!
That’s right, I opted to use vegetable stock to give these Instant Pot Loaded Mashed Potatoes another layer of flavor without adding any extra fat, lol
How to make Instant Pot Loaded Mashed Potatoes:
Place the peeled, chopped potatoes into the liner of the Instant Pot. Pour the vegetable stock over the potatoes…..
Place the lid on the pressure cooker and twist to lock into place. Make sure the venting knob is in the “Sealing” position.
Press the “Manual” or “Pressure Cook” button and adjust the time to 10 minutes using the + and – buttons…..
When the pot beeps VERY CAREFULLY twist the venting knob to release the pressure. Remove the lid…..
and mash the potatoes with the vegetable stock…..
Mix in the butter, milk, and yogurt…..
Add the cheese, bacon, and green onions, and season to taste with sea salt and ground pepper. Stir to combine…..
Garnish with additional cheese, bacon, and green onions if desired and serve…..
Did you notice that you did not have to drain the potatoes? See, I told you they are easy to make!!
Recipe Notes:
- I kept my version lactose-free by using unsweetened CashewMilk, Greek yogurt, and of course unsalted butter.
- For creamier potatoes, substitute heavy cream for the milk, and sour cream can be substituted for the yogurt.
- For even richer flavor cook the potatoes with chicken stock.
- I used Yukon Gold potatoes but russet potatoes would work as well.
Tools used to create this recipe:
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Additional Instant Pot side dishes for you to try:
- Instant Pot Mashed Potatoes
- Instant Pot Fried Rice
- Instant Pot Yellow Rice
- Instant Pot Bacon Potato Salad
Enjoy!!
Instant Pot Loaded Mashed Potatoes
Ingredients
- 3 pounds potatoes (peeled and cut into chunks)
- 1 cup vegetable stock
- 3 Tablespoons unsalted butter
- ¼ cup whole milk
- ⅓ cup Greek yogurt (or sour cream)
- 1 cup sharp cheddar cheese (grated)
- 6 slices bacon (cooked and crumbled)
- 2 Tablespoons sliced green onions
Instructions
- Place the peeled, chopped potatoes into the liner of the Instant Pot. Pour the vegetable stock over the potatoes.
- Place the lid on the pressure cooker and twist to lock into place. Make sure the venting knob is in the “Sealing” position.
- Press the “Manual” or “Pressure Cook” button and adjust the time to 10 minutes using the + and – buttons.
- When the pot beeps VERY CAREFULLY twist the venting knob to release the pressure.
- Remove the lid and mash the potatoes with the vegetable stock.
- Mix in the butter, milk, and yogurt.
- Add the cheese, bacon, and green onions, and season to taste with sea salt and ground pepper. Stir to combine.
- Garnish with additional cheese, bacon, and green onions if desired and serve
Notes
- I kept my version lactose-free by using unsweetened CashewMilk, Greek yogurt, and of course unsalted butter.
- For creamier potatoes, substitute heavy cream for the milk, and sour cream can be substituted for the yogurt.
- For even richer flavor cook the potatoes with chicken stock.
- I used Yukon Gold potatoes but russet potatoes would work as well.
I’ll add this to my list of recipes that have me fairly convinced that I need to buy an Instant Pot RIGHT NOW. My kids would take these loaded mashed potatoes over steamed broccoli (rut? why, yes!) any day of the week!