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.