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Instant Pot Chicken Sausage and Zucchini Stuffed Potatoes
15 min prep time
30 min cook time
4servings
Recipe by
Nancy S. Hughes
Source
The Instant Pot Diabetes Cookbook
Photo by
Renée Comet
How to Make Instant Pot Chicken Sausage and Zucchini Stuffed Potatoes
No need to fire up the oven to bake these potatoes - cooking them in the Instant Pot saves times and cuts down on the power bill. Plus, with this “all-in-one” recipe, you can use your multi cooker in place of a skillet as well by cooking the chicken sausage and zucchini mixture using the browning function.
This recipe orginally appeared in The Instant Pot Diabetes Cookbook.
Find more diabetes-friendly Instant Pot recipes here.
15 min prep time
30 min cook time
4servings
1 stuffed potato
Print Recipe >
Step-By-Step Instructions:
- Press the Saute/Browning button. When hot, add 1 Tbsp. oil, tilt the pressure cooker pot to coat bottom lightly. Add sausage and cook 3 minutes or until beginning to brown on edges. Add 1/3 cup of the water, the zucchini, 3/4 cup of the onion and oregano, cook 3 minutes or until zucchini is tender crisp, scraping up browned bits. Place in a medium bowl with hot sauce and remaining 1 Tbsp. oil. Cover to keep warm.
- Put a steamer basket in the pressure cooking pot and add the remaining water. Top with the potatoes. Lock the lid in place and close the seal valve. Press the Cancel button and reset to Manual for 18 minutes. When time ends, use a 10-minute natural pressure release, then a quick pressure release.
- When valve drops, carefully remove the lid. Remove potatoes with tongs (or a fork). Split potatoes almost in half and fluff with a fork. Add the salt and pepper to the sausage mixture and spoon equal amounts over each potato. Top with the cheese and remaining 1/4 cup green onion.
Nutrition facts
4 Servings
-
Serving Size
1 stuffed potato
- Amount per serving Calories 350
-
Total Fat
12g
- Saturated Fat 3.1g
- Cholesterol 40mg
- Sodium 470mg
-
Total Carbohydrate
45g
- Dietary Fiber 6g
- Total Sugars 6g
- Protein 16g
- Potassium 1580mg
- Phosphorous 250mg
Ingredients
extra virgin olive oil (divided use)
2 tbsp
fully cooked Italian-style chicken sausage links, such as Al Fresco (chopped)
2 links (6 oz total)
water (divided use)
2 cup
zucchini (chopped)
1
green onion (scallion) (chopped, divided use)
1 cup
dried oregano
1/2 tsp
hot sauce, such as Frank's
1 tsp
russet or baking potatoes (pierced in several areas with a fork)
4 (8-oz each)
salt
1/8 tsp
black pepper
1/4 tsp
reduced-fat blue cheese (crumbled)
1 oz
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