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Instant Pot Baked Potatoes with Broccoli and Cheddar

This hearty and healthy weeknight dinner will please both kids and grown-ups, and it's made entirely in the Instant Pot®.
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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

4 medium russet potatoes (about 3 pounds 12 ounces)

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

1 head broccoli (about 1 pound), cut into small florets

4 strips thick-cut bacon, cut into 1/4-inch pieces

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/2 cups whole milk

8 ounces mild Cheddar, shredded (about 2 cups)

Directions

Special equipment:
a 6- or 8- quart Instant Pot® multi-cooker
  1. Preheat the oven to 450 degrees F.
  2. Prick the potatoes all over with a fork. Rub them with the oil and sprinkle with 1 teaspoon salt and a few grinds of black pepper. 
  3. Pour 1 cup of water in the bottom of a 6-quart Instant Pot® and add a trivet. Place the potatoes on top of the trivet. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 20 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the potatoes to a baking sheet and bake until the skin is golden and crispy, 7 to 10 minutes. Set aside. Clean out the pot and place back in the base. 
  4. Put a trivet in the bottom of the pot and add 1 cup water. Place the broccoli in the steamer basket and put the basket in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the broccoli to a bowl and toss with 1/2 teaspoon salt and a few grinds of black pepper. Cover and set aside. Drain the water from the bottom of the pot, wipe it dry and place back in the base. 
  5. Set the pot to saute on medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate and reserve. Pour out the drippings (or reserve for another use). Wipe out the pot and place it back in the base. 
  6. Set the pot to saute on medium heat. Add the butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the flour and whisk into the butter, then continue to whisk until golden brown, 1 to 2 minutes. Pour in the milk and 1/2 teaspoon salt and whisk continuously until the sauce has thickened, 4 to 5 minutes. Add the cheese and stir until melted and the sauce is smooth, 1 to 2 minutes. 
  7. Cut the potatoes open and season with some salt and black pepper. Top with the broccoli and bacon and pour over the cheese sauce. 

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.