Instant Pot Loaded Mashed Potatoes

Ingredients

• 2 Pounds Russet Potatoes (peeled and diced into 1-inch chunks)

• 1 Cup Chicken Broth

• 4 Slices Bacon (cooked and broken into small pieces)

• 1 Cup Cheddar Cheese (divided)

• 1 Scallion (cut into small pieces)

• 3 Tablespoons Unsalted Butter

• Salt and Pepper to Taste
  

InstructionsCook the bacon and break into small pieces. Set aside. While the bacon is cooking, wash and dry the potatoes. Then peel them and cut into 1-inch chunks. Add them to the Instant Pot. Pour in the chicken broth.Close the lid, and set the valve to "sealing." Press the manual/pressure cook button, and cook on high pressure for 10 minutes. After the time is up, allow a natural release for 5 minutes prior to opening the valve for a quick release.Remove the lid. Add the butter and half the cheese. Using a hand mixer, blend the potatoes until smooth. Add salt and pepper to taste.Top with bacon and the remaining cheese. Close the lid to allow the residual heat to melt the cheese. The takes about 3-4 minutes. Remove the lid and add the scallions.Serve hot! Leftovers can be stored in the refrigerator for up to 3 days.