Instant Pot Mashed Potatoes with Bacon

Instant Pot Mashed Potatoes with Bacon are pretty much an exact replica of my Dutch Oven Mashed Potatoes with Bacon. I made that version last year for Christmas dinner with my family. It was a really big hit. I will probably make it again this year for Christmas, but this time I may be using my Instant Pot!

Calories: 231       Fat: 11G      Net Carbs: 26G      Protein: 6G

When I first got into cooking potatoes were my side dish of choice for every family function. Over the years I would prepare a ton of different variations from scalloped….to mashed….to casseroles. I loved and hated it. I hated the time it took to stand over the sink peeling the potatoes, followed by the time it would take to boil them.

I started using red potatoes because they are a healthier alternative to russet. They also take less time to boil. They do not boil quickly, but I was trying to save time by any means necessary. With the Instant Pot (and the Dutch oven as noted in the recipe above), you can save LOADS of time cooking potatoes.

For this recipe, the potatoes took 12 minutes of cook time. It takes about 10 minutes for the Instant Pot to come to pressure. During this time, I cooked the bacon and also prepared another recipe.

You can choose whatever potatoes you like for this recipe. I love russet and Yukon Gold as well. You really can not go wrong with potatoes! At least not with me!

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5 from 1 vote

Instant Pot Mashed Potatoes with Bacon

Instant Pot Mashed Potatoes with Bacon is a quick and easy healthy pressure cooker recipe with sour cream, cream cheese, and chives.

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Course dinner, lunch, Side Dish

Cuisine American

Keyword Instant pot bacon mashed potatoes

Prep Time 8 minutes minutes

Cook Time 22 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 231kcal

Author Brandi Crawford

Cook ModePrevent your screen from going dark

Ingredients

• 6 red potatoes peeled
• 3 oz cream cheese I used reduced-fat
• 1/3 cup sour cream I used reduced-fat
• 4 slices bacon cooked and crumbled (I used nitrate-free, uncured)
• 2 green onions chopped
• 3 garlic cloves chopped
• 2 tablespoons butter
• 1/4 cup heavy whipping cream
• 1 tsp chives
• 1 tsp rosemary
• salt and pepper to taste
• 3 cups water

Instructions

• Place the potatoes in the Instant Pot with the water. 
• Cook on Manual High Pressure for 12 minutes.
• When the Instant Pot beeps that it is complete, quick release the steam.
• Open the lid and mash the potatoes with a potato masher. Add the remaining ingredients. Continue to mash and combine the ingredients. The potatoes will become more creamy.
• Cool before serving.

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Nutrition (displayed with net carbs)

Calories: 231kcal

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.