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–+ servings

Instant Pot Loaded Baked Potatoes

Whip up these easy Instant Pot loaded baked potatoes for a dish that features fluffy potatoes, crispy bacon, tender broccoli, and lots of melty cheese.
David Murphy
Prep Time 15 minutes
Cook Time 34 minutes
Additional Time 10 minutes
Total Time 59 minutes
Serving Size 6

Ingredients

  • 6 white baking potatoes
  • 2 sticks of butter divided
  • 8 slices of bacon cooked and crumbled
  • 1 teaspoon of minced garlic
  • 1 teaspoon of garlic salt
  • 1 teaspoon of seasoned salt
  • 1 teaspoon of seasoned pepper
  • 1/2 cup of shredded colby jack cheese
  • 2 cups of steamed broccoli florets

Instructions

  • Wash the potatoes, and place them in the Instant Pot. Add 1 cup of water and sprinkle with garlic salt. Place the lid on the Instant Pot, locking it into place. Make sure the PRESSURE VALVE is set to SEALING. Press the MANUAL button, and set the time for 6 minutes.
  • When the Instant Pot finishes cooking, do a quick release by turning the PRESSURE VALVE from the SEALING position to VENTING. Make sure all the pressure is released and the FLOAT VALVE is down. Remove the lid, and using tongs, remove the potatoes and allow them to sit for about 5 minutes.
  • While the potatoes are resting, place the trivet that came with your Instant Pot in the bottom of the pot. Place the broccoli florets in a steamer basket, and place the basket in the Instant Pot on top of the trivet.
  • Add 1 cup of water, and place the lid on the Instant Pot. Make sure the pressure valve is set to SEALING. Press the MANUAL button and set the time for - 0 - minutes. Let the Instant Pot come up to pressure, and as soon as it beeps, turn the valve to VENTING, ensuring the pressure has been released.
  • Let the broccoli sit in the Instant Pot for 1 minute, then remove it from the steamer basket, and place the broccoli in a bowl. Melt 1/3 cup of butter, and sprinkle garlic salt on top. Pour melted butter over the broccoli, and toss.
  • Place the potatoes on a parchment-lined cookie sheet. With a sharp knife, cut the potatoes open lengthwise. With a large spoon, scoop out the inside of the potatoes, and place them in a bowl. Mash the potato that has been scooped out, and place 1/2 stick of butter in the mashed potatoes. Let the butter melt, then stir well.
  • Add the garlic salt, seasoned salt, and seasoned pepper then stir. Add the minced garlic, half of the shredded cheese, and half of the crumbled bacon. Stir to combine.
  • Fill the hollowed-out potato skins with the mashed potatoes until they're full. Place broccoli florets on top of each potato, then sprinkle the remainder of the crumbled bacon and cheese.
  • Then place the cookie sheet in the oven at 400 degrees for 10 - 15 minutes, or until the cheese is melted, bubbly, and slightly browned.
  • Remove the potatoes from the oven, serve, and enjoy!

Notes

Yes, you can easily cut this recipe in half and 1/4ths!
The potatoes will be very hot, so use a fork or tongs when handling them.