Instant Pot twice-baked potatoes with chopped spinach.
Course Dinner, Instant Pot, Main Course, Side Dish
Keyword instant pot, twice-baked potatoes
Prep Time 5 minutesminutes
Cook Time 11 minutesminutes
Pressure cooker or Instant Pot
6russet potatoes(8 ounce size)
Scrub potatoes and poke with a fork.
Place potatoes in Instant Pot on a trivet and pour in 1 cup of water.
Close lid and seal vent. Pressure cook for 16 minutes (see notes if using a different size potato).
While potatoes are cooking, heat oil in a pan. Sautee shallots for 2-3 minutes.Add spinach and sautee for 4-5 minutes. Season with salt and pepper.
Once pressure cycle is complete, let naturally release for 10 minutes, then carefully release any remaining pressure and open lid. Carefully remove potatoes and let cool on a plate or wire rack for 10 minutes.
Carefully cut potatoes in half lengthwise (if still too hot, let cool more) and scoop out the inside of the potatoes.
Mash potato insides with butter, milk, salt, and pepper. Then stir in spinach mixture.
Stuff the potato skins with the mashed potatoes and broil (top with cheese optional) until heated and serve. If you are serving at a later date, freeze or refrigerate the potatoes and reheat at 350 for 15-20 minutes (longer for frozen potatoes).