INGREDIENTS
|
|
INSTRUCTIONS
-
Coat potatoes with 2 tsp olive oil and season generously with kosher salt and pepper.
-
Add 1 cup of water to the Instant Pot, then add the potatoes. Secure the Pressure Cooking Lid.
-
Using the display panel select the PRESSURE COOK function. Adjust the time to 22 minutes, then select START.
-
When the time is up, quick-release the pressure. Remove the potatoes and cool for 5 minutes.
-
Cut a large oval off the top of each potato and scoop out the insides into a large mixing bowl, leaving a half-inch shell, Be careful not to tear the shell.
-
Add butter, sour cream, milk, 1 tsp kosher salt, 1/4 tsp pepper and half the cheese to the bowl of potatoes and mix together well (a hand mixer works best for this, or you can use a potato masher or fork). Fold in the thawed and drained broccoli florets.
-
Generously fill the potato shells with the filling and top with remaining cheese. Use the back of a spoon to gently press the cheese into the filling.
-
Select CANCEL, then drain the liquid from the pot. 
-
Place two of the potatoes in the bottom of the Air Fryer Basket. Insert the Broil Tray and place the remaining two potatoes on the Broil Tray. 
-
Place the Air Fryer Basket on its base and lower into the pot. Secure the Air Fryer Lid.
-
Using the display panel select the BROIL function. Adjust the temperature to 400 °F and the time to 6 minutes, then select START.
-
When cheese is melted and bubbly, remove the lid and place on the protective pad. Serve hot.
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis