Guys!! CREAMY INSTANT POT MASHED POTATOES WITH CARAMELIZED ONIONS AND BACON!!!! I should just quit writing right here and now because honestly.. just the words are enough to describe how amazing this dish is!! And it’s sooo easy to make these because it’s like.. come on it’s INSTANT POT MASHED POTATOES!!!.. ANYTHING done in the instant pot is easy, right??!?!
Trust me when I say this is simple dimple, easy peasy to make! The biggest thing that will take your time is the caramelizing of the onions, but if you’re doing a few other things while you’re cooking them, it’s not a big deal. PLUS.. you can make this mixture AHEAD of the day you want to serve them so it really cuts down event day prep!!
The recipe card might look like there’s a lot of steps, but really there isn’t. I’ve just really explained the steps in detail, so it looks like there’s tons of things to do!
How do I make these incredible Instant Pot Mashed Potatoes with Onions and Bacon (you ask…) ??
Begin by slicing your onions. Use a mandoline if you have one, or very carefully use a knife. Get as thin as you can!
Cut up the bacon into bits
Begin to saute the bacon in a bit pot. Cook the bacon until it’s 3/4 way to crispy, then remove from the pot and set aside. Leaving the fat in the pot, add the onions and salt, and start sauteing them. Keep stirring them frequently. You’ll see them begin to wilt and gradually turn color. Near the end of the cooking time for the onions, add back the bacon, add the thyme, butter, salt and pepper. Stir and set aside.
As the onions are cooking, peel the potatoes, cut them into big chunks, and put them in the Instant pot. Use the trivet at the bottom of the pot before adding the potatoes, and add the water. Cook on manual pressure for 14 minutes and then do a quick release.
Carefully transfer the potatoes to a bowl (using tongs), and add the parsley, garlic and butter. Begin to mash. Add the cream in small increments until you reach the consistency of creamy mashed potatoes.
Transfer the potatoes to a baking dish, smooth out and then cover with the onion and bacon mix. Broil in the oven for a few minutes BUT WATCH CAREFULLY as the onions can burn quickly!!
Drizzle the optional butter over the dish and then serve!
I hope you consider trying this recipe! It’s great for any holiday table or even any weeknight. The onions take the longest, and that’s around 20 minutes, but you can get other things going while you do this, and TRUST ME .. when you taste these delectable bites of the creamiest instant pot mashed potatoes with onions and bacon… you’ll totally understand what I am talking about.
******* Be sure to pin this Instant Pot Mashed Potatoes with Caramelized Onions and Bacon Pin to your favorite board on Pinterest so you never lose the recipe! *******
- 3 lbs potatoes, (russets or your favorite starchy potatoe)
- 2 lbs sweet onions, (regular onions will do if that's all you have)
- 1/2 lb bacon, cut into bits
- 1 cup water
- 1/3 cup butter
- 1 tsp garlic, minced
- 1/3 cup parsley, fresh
- 1 tsp thyme, dried
- 3 - 4 tbsp heavy cream
- as desired salt and pepper
- 1 tbsp butter
- Begin by peeling and slicing the onions thinly. Use a mandoline if you have one.
- In a large pot over medium low heat, begin to saute the bacon bits. When they are 3/4 of the way crispy, remove the bacon onto a plate.
- Leaving the bacon fat in the pot, add the onions and begin to saute. This process is the longest, as you don't want to cook them over a high heat to rush the process because the sugars in the onions will make them burn.
- Add a teaspoon or so of salt to the onions to assist in letting of the natural juices and aiding in the caramelization process. Continue stirring often to watch the process of the onions going from white to tan, to brown. The amount of onions will wilt down.
- As you are sauteing the onions, peel the potatoes and cut into large chunks (quarters are fine). Transfer them to the instant pot using the trivet on the bottom of the pot.
- Add the water
- Set on manual pressure, for 14 minutes, being sure to move the toggle switch to the "sealing" position.
- When the onions have nice light brown color, add back the bacon and finish sauteing. Add a 2 tbsp of butter, thyme, salt and pepper. Mix well. Take the onions off the heat when complete.
- When the potatoes are done cooking, do a quick release and when the pin drops, use a set of tongs and carefully transfer the potatoes into a bowl.
- Add the butter, parsley, garlic, salt and pepper. Mash well. Using small increments, add the cream to the potatoes to get a creamy (but not runny) consistency.
- Transfer the potatoes to a 9 x 11 baking dish and smooth out the top. Add the onion and bacon mixture and spread evenly over the top of the potatoes.
- Broil the potatoes for a few minutes to slightly crisp up the top. Be careful as the onions can burn very fast
- Optional step: Melt a tablespoon of butter and drizzle over the top of the potatoes.