Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon, chopped
  • 4 lb russet potatoes, peeled and cut in 1-inch pieces
  • 8 green onions, thinly sliced, white and green parts separated
  • 1/2 teaspoon salt
  • 1 carton (32 oz) Progresso® chicken broth
  • 1 package (8 oz) cream cheese, cubed, softened
  • 1 cup shredded Cheddar cheese (4 oz)

Instruction

  • Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Add bacon to insert; cook 7 to 9 minutes, stirring occasionally, until crisp. Select CANCEL. Using slotted spoon, transfer bacon to paper towel-lined plate.
  • Stir potatoes, green onion whites and salt into bacon drippings in insert. Stir in broth. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 6 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Mash potatoes in pot; stir in cream cheese until combined.
  • Spoon into bowls. Top with Cheddar cheese, bacon and green onion greens.