Instant Pot Mini Irish Potatoes

As a child, I remember my grandma would make the most delicious twice-baked potatoes. On a summer afternoon, she would bring some over to our house. These were my favorite kind of baked potatoes, especially when she would make them.

Inspired by her recipe and my family’s Irish heritage. These bite-sized potatoes include melt-in-your-mouth pieces of corned beef in the creamy mixture. Made in the Instant Pot and then baked to perfection. Easy to make and very tasty. They are a great appetizer for your next party or to enjoy at any time. 🍀🥔🇮🇪

Instant Pot Mini Irish Potatoes

Ashlee

Inspired by my grandma’s twice-baked potato recipe and our Irish heritage. These bite-sized potatoes include melt-in-your-mouth pieces of corned beef in the creamy mixture. Made in the Instant Pot and then baked to perfection. Easy to make and very tasty. They are a great appetizer for your next party or to enjoy at any time. 🍀

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer

Servings 6

Ingredients

  

• 1 cup water
• 1 lb baby red potatoes
• 1/2 cup corned beef, chopped
• 1/4 cup sharp cheddar cheese, shredded
• 1 Tbsp unsalted butter, melted
• 1/4 cup milk
• 1/4 cup sour cream
• 1 Tbsp dried or fresh chives
• Kosher salt & ground pepper, to taste

Instructions

 

• Preheat oven to 400ºF. Prepare a baking sheet and line with aluminum foil. Set aside.
• Add 1 cup water to pressure cooker. Place metal trivet into pot.
• Pierce potatoes with a fork. Put potatoes on metal trivet. Add 1 cup of water. Place lid on pressure cooker. Select “Manual” setting and adjust pressure on high. Set time for 10 minutes. Change spout to “Sealing” not “Venting”. When finished cooking, naturally-release pressure according to manufacturer’s instructions, about 10 minutes. Allow to cool, about 5 minutes.
• Once potatoes are cooled, cut each in half lengthwise and cut a bit of the rounded bottom.
• Using a small spoon, scoop out some of the inside of each potato so it creates a bowl shape. Put insides in a small bowl.
• Combine corned beef, cheese, butter, milk, sour cream and chives. Stir until well combined and creamy. Season with kosher salt and ground pepper, to taste.
• Scoop creamy mixtures into potato halves. Transfer to lined baking sheet. Top mixture with more cheese. Place into oven.
• Bake at 400ºF for 10 minutes or until cheese is melted. Remove from oven.
• Serve immediately.

Keyword Appetizer, Potatoes, St Patrick’s Day