• 4 slices bacon
  • 3 lbs russet potatoes
  • 2 medium leeks
  • 1/2 cup Water
  • 1 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup milk
  • 2 tbsp butter
  • 1/2 small head savoy cabbage
  • Press Sauté; cook bacon in Instant Pot® until crisp. Remove to paper towel-lined plate. Add potatoes, leeks, water, salt and pepper to pot; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
  • When cooking is complete, press Cancel and use quick release.
  • Press Sauté; add 1/2 cup milk and butter to pot. Cook and stir 1 minute, mashing potatoes until still slightly chunky. Add remaining 1/2 cup milk and cabbage; cook and stir 2 to 3 minutes or until cabbage is wilted. Stir in bacon.
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