Instant Pot Jalapeño Popper Mashed Potatoes
Nothing pairs with barbecue or a spicy, smoky dinner quite like Instant Pot Jalapeño Popper Mashed Potatoes. They are fluffy, flavorful, and an instant crowd pleaser!
Yes, I know, another Instant Pot recipe. But given the popularity of my previous IP mashed potato post, I thought you all might like the recipes I promised in that post a bit sooner.
Truth be told, I made all four recipes (Classic, French Onion, Cheddar Bacon Ranch and Jalapeño Popper) in one night, because the Instant Pot makes it so easy!
I wont say I have a favorite among those because they’re all so great… But these mashed potatoes are the perfect side dish for BBQ, some spicy chicken, or an otherwise boring meal that needs that extra something special.
Add in the ease of the Instant Pot and these are potatoes you’re going to want to make over and over again.
So despite being an Instant Pot recipe, you can still make these without one. Just peel the potatoes, cube and boil for 15-20 minutes, then follow the rest of the recipe.
And like my classic version, I keep most of the skin on the potatoes. It just gives it that hearty, homemade quality that creamy or boxed potatoes don’t deliver. But of course, just peel the potatoes before if that is your taste.
Pro-tip: Make a thin cut just through the skin all the way around your potatoes before placing in the Instant Pot. They will peel easily after cooking.
As for the taste, they’re just like jalapeño poppers! And don’t worry, it isn’t spicy. Most of the spiciness of jalapeños lies in the pith (white core) and surprisingly not the seeds! Coring them ensures that it wont be too spicy, but the flavor remains.
These are fluffy and have a fantastic mouthfeel, but with the salty smokiness of bacon, the creaminess of cream cheese, and that little kick and crunch of jalapeño.
Heaven in a bite! I promise your friends and family will be begging for more!
Until next time. X
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Instant Pot Jalapeno Popper Mashed Potatoes
Instant Pot Jalapeño Popper Mashed Potatoes
Nothing pairs with barbecue or a spicy, smoky dinner quite like Instant Pot Jalapeño Popper Mashed Potatoes. They are fluffy, flavorful, and an instant crowd pleaser!
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
- 5 lbs Russet Potatoes, washed and eyes removed
- 1 cup water
- 1 cup heavy cream
- 3/4 cup (12 Tbsp) unsalted butter
- 1 1/2 tsp salt
- 2 Tbsp unsalted butter
- 3–4 jalapeños, cored, seeded and diced
- 5–6 slices cooked bacon, cut in thin strips
- 8 oz cream cheese
Instructions
- Place the trivet in the bottom of the Instant Pot liner and pour in the 1 cup water.
- Prick each side of each potato with a fork so the steam can escape during cooking, then place the potatoes, whole, inside the Instant Pot.
- Close the lid and turn the knob to sealing.
- Cook on High Pressure for 15 minutes.
- Do a 10 minute quick release (carefully turn the knob to venting after sitting for 10 minutes after cooking).
- Remove the potatoes to a large mixing bowl. Discard any remaining water in the Instant Pot.
- Begin mashing with a large fork or potato masher. Take out and discard any excess skin you don’t want in the potatoes.
- Stir in the 3/4 cup butter until it is melted.
- Add the 1 cup heavy cream and 1 1/2 tsp salt.
- In a small skillet or saucepan set over medium heat, or using the saute function on the Instant Pot, melt the 2 Tbsp of butter and saute the diced jalapeños 3-5 minutes.
- Add the cooked bacon and cream cheese and stir until it melts.
- Pour the entire mixture over the potatoes and mix well.
- Serve warm and enjoy!
Notes
Tools
- Instant Pot pressure cooker
- fork
- large mixing bowl
- potato masher or large fork
- small skillet or saucepan (optional – can use Instant Pot)
Jarred jalapeños are significantly spicier and have a different texture. I prefer fresh jalapeños in this recipe, but go with your gut!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Southern
