- Prep Time: 15m
- Cook Time: 25m
- Total Time: 1h 30m
- Yield: makes 12 cups
Ingredients
- 6 medium Russet Potatoes, diced into small pieces
- 1/2 teaspoon pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup bacon bits
- 2 cups milk
- 4 ounces cream cheese, softened
- 2 teaspoons onion powder
- 1 teaspoon Badia Complete Seasoning
- 1 cup chicken or vegetable broth
- 2 garlic cloves, minced
- 3 tablespoons butter
- 1/4 teaspoon salt
Instructions
- Wash and dice the potatoes into small/medium pieces.
- (Peel if you want)
- Select the Saute Button on the Instant Pot and set it to normal.
- Add butter and melt. Add minced garlic and saute for 1-2 minutes.
- Hit the Cancel Button.
- Add in the potatoes.
- Pour the broth into a small bowl and stir in the complete seasoning and onion powder.
- Pour broth over potatoes.
- Put the lid onto the Instant Pot and seal it, making sure the vent on top is in the correct position.
- Cook on high pressure for 25 minutes.
- When it\'s done cooking, let it natural release for 15 minutes and then use the quick release on top to depressurize the Instant Pot.
- Open the lid and use a potato masher (or large fork) to mash the potatoes.
- Stir in the cream cheese.
- Pour in the milk and stir.
- Sprinkle in the bacon bits and mozzarella cheese, stir until cheese is melted.
- Stir in the salt and pepper. Taste and add more seasoning if needed.
- (Add more milk if you want it to be even thinner)
Leave a Comment