Instant Pot Hasselback Potatoes Recipe2022-03-27
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Ready In: 40m
Average Member Rating
(2.5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat2.1 g
Trans Fat0 g
Unsaturated Fat1.0 g
Instant pot Hasselback potatoes recipe.The best recipe for Hasselback potatoes. This easy instant pot recipe will tell you how to make the perfect Hasselback potatoes with bacon.
Benefits of Hasselback Potatoes
Hasselback potatoes are a great side dish for any occasion. They are easy to make, and they can be made with as many different toppings as you want. These potatoes will also help you get your veggies in for the day!
Hasselback Potatoes are an easy and healthy dish to make in your Instant Pot. They require minimal prep work, and you can customize them with your favorite toppings. With this recipe, you’ll have a delicious side dish that’s perfect for any occasion!
The first thing to know about this dish is that they are an easy and efficient way to prepare a meal for your family.
To start, make a batch of Hasselback potatoes. Cut the potatoes into thin slices of about 1/8-1/4 inch thickness. The thinner the better!
It is a great way to make a meal for the family. You just need to put the potatoes in the pot and then add some salt, pepper, butter, or olive oil and water.
The first thing you should know about instant pot Hasselback potatoes is that they are an easy and efficient way to prepare a meal for your family. To start, make a batch of accordion potatoes. Cut the potatoes into thin slices of about 1/8-1/4 inch thickness. Then you can add some salt, pepper, butter, or olive oil and water to the pot and pressure cook it for around 22 minutes.
Instant Pot Hasselback Potatoes Recipe
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- 4 medium Russet potatoes
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 oz (90 g) sliced Cheddar cheese
- crumbled bacon
Pour 1½ cups (375 ml) of water into the bottom of the pot. Place trivet in the bottom.
Peel potatoes before, using a sharp knife, make cuts 1/8-1/4 inch apart starting 1/2 inch from the end of the potato. In a small mixing bowl, combine melted butter, olive oil, garlic powder, salt, and black pepper. Brush half of the butter mixture over the potatoes. Spread the mixture apart from the pieces of the potatoes and make sure it can be seen between them.
Arrange the potatoes on top of the trivet in the instant pot. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 22 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, remove baked potatoes from the cooker and transfer them to a baking sheet.
Brush the rest of the butter mixture over and between potato slices. Place cheese slices between each potato slice. Sprinkle bacon on top. Bake under the broiler for 3-5 minutes, or until cheese is melted.