Pressure-Cooker Buffalo Wing Potatoes


  • 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 1 small sweet yellow pepper, chopped
  • 1/2 small red onion, chopped
  • 1/4 cup Buffalo wing sauce
  • 1/2 cup shredded cheddar cheese
  • Optional toppings: crumbled cooked bacon, sliced green onions and sour cream


  • Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set potatoes, yellow pepper and onion in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel.
  • Remove vegetables to a serving bowl; discard cooking liquid. Add Buffalo wing sauce to vegetables; gently stir to coat. Sprinkle with cheese. Cover and let stand until cheese is melted, 1-2 minutes. If desired, top with bacon, green onions and sour cream.

Nutrition Facts

3/4 cup: 182 calories, 4g fat (2g saturated fat), 9mg cholesterol, 382mg sodium, 32g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Hot Potato! in Skinny Instant Pot

Total Time
Prep: 15 min. Cook: 5 min.

6 servings

I was getting tired of mashed potatoes and baked spuds, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. —Summer Feaker, Ankeny, Iowa

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Written by tasteofhome


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