Instant Pot Loaded Mashed Potatoes with Bacon and Cheddar
These loaded mashed potatoes combine the convenience of pressure cooking with all the indulgent flavors of a loaded baked potato. Tender potatoes are cooked with garlic and vegetable bouillon for extra flavor, then mixed with crispy bacon, sharp cheddar cheese, fresh green onions, and creamy sour cream. The Instant Pot makes quick work of cooking the potatoes while bacon crisps in the oven, creating a crowd-pleasing side dish perfect for holidays, potlucks, or any time you want comfort food with minimal effort.
Ingredients
- 10 medium potatoes, peeled and roughly chopped
- 1 vegetable bouillon cubechicken bouillon cube1:1
adds richer flavor
- 1 cup water
- 6 garlic cloves, peeled and roughly chopped
- ⅓ cup milk
- 6 strips bacon
- 2 cups shredded cheddar cheese
- 1 bunch green onions, washed and thinly sliced
- ½ cup sour cream
- 2 tablespoons unsalted butter
- salt
- freshly ground pepper
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with aluminum foil
- 2
Place a baking rack on top of the foil and lay bacon strips across the rack
- 3
Bake bacon for 20 to 30 minutes depending on desired crispiness
- 4
While bacon cooks, wash and roughly chop potatoes, shred cheddar cheese, slice green onions, and measure milk and sour cream
- 5
Transfer chopped potatoes and garlic to the Instant Pot
- 6
Add vegetable bouillon cube and water
- 7
Put lid on Instant Pot ensuring proper seal and set vent to locked position
- 8
Set Instant Pot for 20 minutes on high pressure
- 9
When bacon is done, let cool for 5 minutes then crumble into bite-size pieces
- 10
When potatoes are done, do a quick release using an oven mitt and wooden spoon to open vent safely
- 11
Drain off any remaining water from potatoes
- 12
Partially mash potatoes using a potato masher without fully mashing to avoid starchiness
- 13
Stir in milk, sour cream, butter, salt, and pepper using a sturdy wooden spoon
- 14
Add three-quarters of the bacon, cheese, and green onions to potatoes
- 15
Taste and adjust seasoning with additional salt or pepper if needed
- 16
Scoop into a large serving bowl and top with remaining bacon, cheese, and green onions
Tips
Don't fully mash the potatoes or they'll become starchy when you add the mix-ins - aim for a chunky texture.
Use an oven mitt and wooden spoon when doing the quick release to safely open the vent and avoid steam burns.
Reserve some of the bacon, cheese, and green onions for topping to create an appealing presentation and extra flavor contrast.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat gently in microwave or on stovetop with a splash of milk.
Can be made up to 1 day ahead. Store covered in refrigerator and reheat gently with additional milk if needed.
Serve immediately while hot as a side dish. Goes well with roasted meats, grilled chicken, or as part of a holiday spread.
Common Mistakes
Don't overmash the potatoes or they'll become gluey and starchy
Use quick release carefully to avoid steam burns from the pressure valve
Don't skip draining excess water or the potatoes will be watery
Substitutions
adds richer flavor
FAQ
Can I make these without an Instant Pot?
Yes, boil chopped potatoes and garlic in salted water for 15-20 minutes until tender, then drain and proceed with mashing and mixing steps.
What if I don't have a baking rack for the bacon?
You can cook bacon directly on the foil-lined baking sheet, but it may be slightly less crispy due to sitting in its own fat.
How long will these keep in the refrigerator?
Loaded mashed potatoes will keep covered in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess.