Twice “Baked Potato” Casserole {Instant Pot Recipe}
Servings
6 servings
Servings
6 servings
Ingredients
Instructions
  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.