It takes everything you already love about loaded baked potatoes and turns it into the perfect cold salad to compliment any meal!
Prep Time10 minutesmins
Cook Time15 minutesmins
Instant Pot Pressure Build Time18 minutesmins
Total Time43 minutesmins
Course: Salad, Side Dish
Cuisine: American
Servings: 8people
Author: I Don't Have Time For That
Equipment
6 qt Instant Pot
steamer basket
Ingredients
3poundsbaby heirloom potatoes
12ouncesbaconcooked and chopped
2tablespoonsolive oil
½cupgreen onionschopped
1cupcheddar cheeseshredded
1cupsour cream
½cupmayonnaise
salt and pepperto taste
1cupwaterfor cooking in Instant Pot
Instructions
Add oil to your Instant Pot and turn on to saute. Add in the potatoes and roast them for 6-8 minutes, stirring on and off to ensure all the potatoes are lightly roasted. Turn Instant Pot off.
Remove potatoes and place them in a steamer basket.
Add 1 cup of water to the Instant Pot inner pot and then place the steamer basket with the potatoes in the pot.
Close the lid on the Instant Pot and turn the valve to sealing position.
Turn Instant Pot on to manual high pressure ( the pressure cook button for newer models), for 7 minutes. When timer is up, quick release the pressure.
Transfer potatoes to the refrigerator to cool quickly. When they are cool to the touch, half and quarter the potatoes depending on the size of the potato.
In a large bowl, mix potatoes together with remaining ingredients.