Twice “Baked” Potato Casserole {Instant Pot Recipe}

I absolutely love making potatoes in my Instant Pot. I love even more that it takes 1/4 of the time to “bake” potatoes as well. I say “baked” potatoes because you won’t get the outside crisp that you can get when cooking in the oven but the soft texture in the middle makes you forget about the skin..kind of.

To start, you’ll really need to make sure you have a pan that fits in your Instant Pot. I have a few 6″ and 7″ pans but for this recipe I used my 7″ Fat Daddio’s ProSeries Bakeware pan. It’s perfect for sitting on top of the trivet and using the handles to put the pan in and take the pan out. I definitely recommend investing in a pan. They normally don’t cost much over $10.00.  I prefer the 7″x4″ so I can cram even more food into the pan.

This recipe is simple but does take two steps. I “baked” the potatoes whole in the Instant Pot for about 15 minutes. This will make the potatoes done so you can easily cut and assemble the layers to your casserole.

Layer One:  Chopped Potatoes
Layer Two: Sour Cream
Layer Three: Bacon
Layer Four: Mozzarella Cheese
Layer Five: Cheddar Cheese

Then you repeat the steps. If you’re using the same pan as I have then you’ll be able to easily have two layers in your pan.  If you want more cheese, use more. If you want less, use less. Cover the pan with foil tightly because you don’t want any of the water getting inside the baking pan.

Another IP accessory that I find necessary is a steamer basket.  You can also find these at grocery stores as well as department stores.  I have a few (as well as 2 Instant Pots). I found a steamer basket at TJ Maxx that I love and cost around $8.00.

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Twice "Baked Potato" Casserole {Instant Pot Recipe}
  1. Add 1 cup of water to the bottom in the inner liner of the Instant Pot. Put in steamer basket and add 6 small to medium potatoes. Close lid and press the manual button and adjust the time to 15 minutes. When timer goes off and done, allow for a 5 minutes natural release then release remaining pressure.
  2. Remove potatoes from Instant Pot and cut into 1 inch cubes and set aside.
  3. Grease the baking pan.
  4. Place half of the cubed potatoes into the bottom of greased pan. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Spread 1 cup of sour cream, sprinkle with bacon, 1 cup of shredded mozzarella, 1 cup of shredded cheddar cheese and repeat layers one more time.
  5. Top with remaining bacon and cover pan with foil. Place foil covered pan on trivet (that came with Instant Pot handles out) and place down inside the inner pot. Make sure there is 1 cup of liquid at the bottom.
  6. Close the lid and seal valve. Press manual and adjust the time to 20 minutes.
  7. Once timer goes off allow for 5 minute natural release then release remaining pressure.
  8. Using oven mitts, carefully remove the pan using the handles on the trivet. Remove the foil carefully not allowing water to get inside.
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