Ingredients

The following ingredients have 6 Servings
  • 1 1/2 Pounds Potatoes (Scrubbed and Peeled)
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • Salt/Pepper (to taste)
  • 4 Cups Whole Milk
  • 1 teaspoon Better than Bouillon Chicken
  • 1/2 Cup Sour Cream
  • 1/2 Cup Sharp Cheddar Cheese (Shredded)
  • 3 Green Onions (Sliced)
  • Bacon (8 Slices Cooked Crisp and Crumbled)

Instruction

  • Pour one cup of water into Instant Pot pot, and then place in trivet. Place potatoes on top of trivet.
  • Cover with lid, and make sure the pressure valve is sealed. Cook on manual high pressure for 20 minutes. Do a quick release.
  • Set potatoes aside, and discard water.
  • Turn the Instant Pot to saute. Melt the butter and whisk in one tablespoon of flour at a time until smooth. Add in the salt and pepper to taste.
  • Once bubbling, pour in milk and Better than Bouillon. Whisk occasionally until thickened.
  • Turn the Instant Pot to the keep warm setting. Stir in sour cream and cheese.
  • Finally, mash the potatoes with a potato masher to your desired texture. Fold in the potatoes, bacon, and green onions.