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Bacon Cheddar Mashed Potatoes

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Last updated on April 3rd, 2021 at 12:14 pm

Potatoes don’t have to be boring. With just a few simple ingredients and an Instant Pot, you’ll have a mouth-watering side dish!

Better make a big batch, they’ll go fast!

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Bacon Cheddar Mashed Potatoes

Mashed Potatoes become extraordinary with the addition of bacon and shredded cheddar cheese!
Prep Time10 minutes
Pressure Cooking Time12 minutes
Total Time22 minutes
Course: Dinner, Side Dish
Cuisine: American, Comfort Food
Keyword: Budget-friendly, Dinner, Gluten-free
Servings: 8
Calories: 294kcal
Author: Holly

Equipment

  • Pressure Cooker
  • Potato Masher
  • Cheese Shredder
  • Measuring Cup

Ingredients

  • 3 pounds potatoes I prefer red potatoes, but any kind will work.
  • 1½ teaspoons Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
  • 1 cup cooked, crumbled bacon 1 pound of bacon, cooked yields about 1 cup cooked, crumbled bacon.
  • 1 cup shredded cheddar cheese 4 ounces equals about 1 cup of shredded cheese
  • 1 cup sour cream
  • 1-2 green onions, finely chopped optional, but recommended

Instructions

Cook the Potatoes in the Instant Pot

  • Place potatoes in the Instant Pot insert.
  • Add 1 cup of water.
  • After checking the silicon ring, close lid.
  • Make sure the valve is set to [Sealing].
  • Select the [Pressure Cook] or [Manual] program.
  • Make sure pressure level is set to [High] pressure.
  • Adjust pressure cooking time to 12-15 minutes, depending on the size of the individual potatoes.

Make the Mashed Potatoes

  • Allow potatoes to Natural Release for 3-5 minutes.
  • Release any remaining pressure from the pot and open the lid facing away from you, avoiding hot steam reaching your face.
  • Sprinkle Magic Flavor Dust over the potatoes and mash with potato masher. No need to drain the cooking liquid, as it will all be absorbed by the potatoes.
  • Add bacon and stir while mashing more.
  • Add cheddar cheese and incorporate into potatoes.
  • Mix in sour cream.
  • Taste and adjust seasoning by adding additional salt and pepper, if needed.
  • Garnish with chopped green onions and serve.

Nutrition

Calories: 294kcal | Carbohydrates: 31g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 545mg | Potassium: 770mg | Fiber: 4g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 34mg | Calcium: 154mg | Iron: 1mg

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Rosemary Garlic Chicken

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Chicken doesn’t have to be boring. These simple herbs and seasonings will add delicious flavor to dinner!

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5 from 1 vote

Rosemary Garlic Chicken

Savory herbs–Rosemary and Garlic–come together to make ordinary chicken extraordinary!
Cook Time10 minutes
Total Time10 minutes
Course: Dinner
Cuisine: American
Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Keto, Paleo, THM-S
Servings: 8
Calories: 257kcal
Author: Holly

Equipment

  • Pressure Cooker
  • Oven Broiler or CrispLid for Instant Pot

Ingredients

  • 6-8 Chicken Thighs I prefer bone-in, skin-on.
  • 3 sprigs Rosemary
  • 12 cloves Garlic
  • 1 tbsp Magic Flavor Dust

Instructions

  • Place Chicken Thighs in bottom of pressure cooker insert.
  • Smash garlic cloves with meat mallet. Peel and break into pieces.
  • Season with Magic Flavor Dust, rosemary, and garlic pieces.
  • Add 1 cup of water to pressure cooker insert.
  • Close lid of Instant Pot and make sure pressure release valve is set to [Sealing].
  • Set pressure cooker to cook on Pressure Cook mode at High Pressure.
  • Adust pressure cooking time to 12-15 minutes by pressing the [+] or [-] buttons. Choose time based on size of chicken pieces and also whether the meat is frozen. More time for larger pieces or pieces that are frozen.
  • Press [Start] or allow pressure cooker to start on its own, depending on your model.
  • When pressure cooking is finished, allow pot to Natural Release for at least 5 minutes before releasing the remaining pressure.

Notes

See recipe for Magic Flavor Dust.

Nutrition

Calories: 257kcal | Carbohydrates: 2g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 88mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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Egg Roll in a Bowl in the Instant Pot

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We love having this taste of Asia for dinner. It’s a great meal for kids to help out on, because there’s plenty of chopping.

If you don’t have lots of helpful hands, a food processor is great for making quick work of the cabbage and carrots.

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Egg Roll in a Bowl

Asian flavors come to life in this yummy one dish meal. Using convenient shredded cole slaw mix makes it super fast and easy!
Prep Time15 minutes
Cook Time10 minutes
Pressure Cooking Time0 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Asian
Keyword: Budget-friendly, Dairy-free, Gluten-free options, Keto, Low Carb, THM-S
Servings: 6
Calories: 232kcal
Author: Holly

Equipment

  • Electric Pressure Cooker
  • Food processor, optional

Ingredients

  • 1 lb ground meat (chicken, turkey, pork, or beef)
  • 2 lbs cabbage shredded (1 head)
  • 1 cup carrots shredded or julienned
  • 1 cup onion sliced in thin wedges (frenched)
  • 8 cloves garlic fresh, minced
  • 2 inches ginger fresh, minced
  • 2 tbsp peanut oil
  • ¼ cup soy sauce or coconut aminos
  • 1 teaspoon toasted sesame oil
  • 1 cup water

To Serve:

  • chili garlic sauce
  • soy sauce
  • toasted sesame oil
  • oyster sauce

Instructions

  • Turn Instant Pot on to [Sauté] function. Brown ground meat while breaking it into pieces.
  • Add peanut oil to stainless steel inner pot.
  • Add onion and sauté for one minute, then add garlic and ginger to pot and sauté for one more minute.
  • Next add shredded cabbage and carrots (or cole slaw mix) to the pot.
  • Give it all a quick stir to incorporate the flavors.
  • Drizzle soy sauce over the cabbage mixture.
  • Pour in water.
  • Check lid and make sure silicone seal is in place. Close lid of Instant Pot.
  • Set Steam Release Valve to [Sealing] position.
  • Press [Cancel] to turn off [Sauté] function.
  • Press [Pressure Cook] or [Manual] to select pressure cooking program.
  • Press [Pressure Level] or [Adjust] to switch pressure level to LOW pressure. If your machine only has one pressure level, that's ok, but I prefer cooking cabbage on low pressure, if possible.
  • Press [+] or [-] buttons to adjust pressure cooking time to 0 minutes. That's right, ZERO! (Don't worry, all your cooking with take place as the pot heats up, comes just to pressure, and then releases pressure.
  • Wait ten seconds for Instant Pot to beep and begin heating up. If your Instant Pot has a Start button, like the Ultra, go ahead and press [Start].
  • Because cabbage can be easily overcooked, you will want to Quick Release the pressure immediately after the timer shows 0 minutes and beeps indicating the pressure cooking time has ended.
    Keep your face and hands away from the pot and turn the Steam Release Valve to [Venting]. Hot steam will begin pouring out. When the float valve drops, open your pot.
  • Drizzle toasted sesame oil over the egg-roll-in-a-bowl. Stir to incorporate all the ingredients. Taste test and add more soy sauce, if needed.

Notes

Keto Version

To make this a yummy Keto meal, just use Coconut Oil instead of Peanut Oil, and leave out the carrots. Done!

Meal Prep Shortcuts

Use a food processor to speed up the slicing of cabbage and onions, shredding of carrots, and mincing of ginger and garlic. 
OR if you need quick and easy and don’t mind spending a little more and sacrificing just a touch on the texture of the finished cabbage, use pre-shredded Cole slaw mix.
You can also purchase ginger-garlic paste or separate pre-minced garlic and ginger. I prefer the taste of the fresh over these convenience items, but when time is short, it can be worth the sacrifice!
Finally, any ground meat (chicken, turkey, beef, pork) could be used here in place of cooked, diced chicken. Just brown it in the pot before proceeding with the rest of the sautéing.

Nutrition

Calories: 232kcal | Carbohydrates: 16g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 641mg | Potassium: 839mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3712IU | Vitamin C: 60mg | Calcium: 87mg | Iron: 2mg

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