Baked Potato with Broccoli and Cheddar - joe-possum/recipes GitHub Wiki

Ingredients

2 medium russet potatoes (about 3 pounds 12 ounces)
1 tablespoon olive oil
Kosher salt
freshly ground black pepper
½ head broccoli (about 8 oz), cut into small florets

Sauce (double)

4 strips thick-cut bacon, cut into 1/4-inch pieces
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
12 oz whole milk
8 oz mild Cheddar, shredded (about 2 cups)

Procedure

Pour 1 cup of water in the bottom of a 6-quart Instant Pot® and add a trivet. Place the potatoes on top of the trivet. Set the pot to pressure cook on high for 20 minutes.

Transfer the potatoes to a baking sheet and bake until the skin is golden and crispy, 7 to 10 minutes. Set aside. Clean out the pot and place back in the base.

Put a trivet in the bottom of the pot and add 1 cup water. Place the broccoli in the steamer basket and put the basket in the pot. Set the pot to pressure cook on high for 3 minutes. Transfer the broccoli to a bowl and toss with 1/2 teaspoon salt and a few grinds of black pepper.

Saute bacon.

Prepare roux with butter and flour. Add milk and allow to thicken. Add the cheese and stir until melted and the sauce is smooth, 1 to 2 minutes.

Cut the potatoes open and season with some salt and black pepper. Top with the broccoli and bacon and pour over the cheese sauce. ref: Food Network, Instant Pot Baked Potatoes with Broccoli and Cheddar