Instant Pot Loaded Baked Potato Salad
This thick and creamy recipe is a great to have on a warm day.
- 3 lbs baby heirloom potatoes
- 12 oz bacon cooked and chopped
- 2 tablespoon olive oil
- 1/2 cup green onions chopped
- 1 cup cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup mayonnaise optional
- salt and pepper to taste
- 1 cup water for cooking in Instant Pot
Add oil to instant pot and turn on to saute. Add in the potatoes and roast them for 6-8 minutes, stirring on and off to ensure all the potatoes are lightly roasted.
Remove potatoes and place them in a steamer basket.
Add 1 cup of water to the Instant Pot inner pot and then place the steamer basket with the potatoes in the pot.
Close the lid on the pressure cooker and turn the valve to sealing position.
Set to a manual high time for 7 minutes. When the cooking time has finished, do a quick pressure release.
Transfer potatoes to the refrigerator to cool quickly. When they are cool to the touch, half and quarter the potatoes depending on the size of the potato.
In a large bowl, mix potatoes together with remaining ingredients.
Season with salt and pepper.
Calories: 517kcal | Carbohydrates: 23g | Protein: 14g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 499mg | Potassium: 858mg | Fiber: 4g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 21mg | Calcium: 191mg | Iron: 6mg