Instant Pot Buffalo Potatoes

Author: Staff

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Prep Time 15

Cook Time 5

Total Time 20

Course Instant Pot

Cuisine American

Servings servings

Calories 191.83 kcal

Equipment

InstaPot Pressure Cooker

Ingredients

▢ 2 lbs Yukon Gold potatoes cut into 1 inch cubes
▢ 1 cup yellow onion chopped
▢ 1/2 cup red onion chopped
▢ 1/4 cup Buffalo sauce
▢ 1/2 cup plant-based cheese shredded

Instructions

Place the steamer basket and 1 cup of water to the cooker. Set potatoes and both yellow and red onion pieces to the cooker. Close the PRESSURE RELEASE. Turn PRESSURE COOK to high for 3 minutes. Carefully apply a Quick Release to reduce the pressure.
Transfer the vegetables to a large bowl. Discard remaining cooking liquid.
Stir in the buffalo sauce and gently stir to cover the vegetables.
Sprinkle the plant-based cheese over the vegetables and serve.

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Nutrition with Essential Amino Acids

Nutrition Facts

Instant Pot Buffalo Potatoes

Amount Per Serving (2 cups)

Calories 191.83 Calories from Fat 30

% Daily Value*

Fat 3.28g5%

Saturated Fat 2.03g13%

Sodium 332.25mg14%

Potassium 881.03mg25%

Carbohydrates 43.28g14%

Fiber 3.86g16%

Sugar 4.02g4%

Protein 3.63g7%

Vitamin A 81.78IU2%

Vitamin B1 0.07mg5%

Vitamin B2 0.07mg4%

Vitamin B3 2.32mg12%

Vitamin B5 0.58mg6%

Vitamin B6 0.36mg18%

Vitamin C 22mg27%

Vitamin E 0.14mg1%

Vitamin K 4.23µg4%

Calcium 24.32mg2%

Copper 0.22mg11%

Folate 57.45µg14%

Iron 1.05mg6%

Manganese 0.33mg17%

Magnesium 44.82mg11%

Phosphorus 125mg13%

Selenium 0.95µg1%

Zinc 0.6mg4%

Ess-Arginine 156mg

Ess-Histidine 53mg

Ess-Isoleucine 103mg

Ess-Leucine 151mg

Ess-Lysine 165mg

Ess-Methionine 48mg

Ess-Phenylalanine 126mg

Ess-Threonine 103mg

Ess-Tryptophan 32mg

Ess-Valine 159mg

* Percent Daily Values are based on a 2000 calorie diet.