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+ servings

Cheesy Potatoes with Bacon

The best cheesy potatoes with bacon recipe you will ever make in your life! It's so creamy, it just melts in your mouth! This recipe is so easy to make in the Instant Pot - it's the perfect side dish for any dinner!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: bacon, cheesy potatoes, easy recipes, homemade, instant pot
Servings: 10 people
Calories: 284kcal

Ingredients

  • 1 cup Cache Valley® Four Cheese Mexican Shredded
  • 1 cup Cache Valley® Colby Jack and Monterey Shredded Cheese
  • 2.5 lbs russet potatoes (cut 1/2 inch thick)
  • 5 slices hickory smoked bacon (cut into small pieces)
  • 1/2 yellow onion (diced)
  • 2 cubes chicken bouillon
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 tbsp fresh rosemary
  • 1/2 cup water

Instructions

  • In the instant pot, saute the bacon until crispy- about 8-10 mins.
  • Remove the bacon and place it on top of a paper towel.
  • Remove excess oil from the Instant Pot inner liner, leaving enough oil to saute the onions.
  • Add the onions to the oil and cook until translucent - about 2-3 mins.
  • Turn the saute function off and add the diced potatoes, salt, black pepper, garlic powder, chicken bouillon and water to the pot.
  • Stir it, close the lid and set the pressure cooker to 1 minute on high. Turn the warming function off.
  • Let it vent naturally. Open the lid, turn the saute function back on.
  • Add the milk, heavy cream, sour cream, and fresh rosemary. Stir and bring to a boil.
  • Turn the saute function off and pour the potatoes and sauce into a serving platter.
  • Top it with the crispy bacon pieces and serve.

Nutrition

Calories: 284kcal | Carbohydrates: 27g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 365mg | Potassium: 644mg | Fiber: 2g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 8mg | Calcium: 200mg | Iron: 1mg