Instant Pot Broccoli, Cheese, and Bacon Stuffed Potatoes

Pierce the Russet Potatoes (4) with a fork and then place into a pressure cooker with the trivet on the bottom.

Pour Water (1 cup) into the bottom of the pressure cooker and cook on high pressure for 20 minutes and then release pressure at end of cooking.

Carefully slice the potatoes in half and add Butter (4 Tbsp) to each potato along with Salt (to taste) and Ground Black Pepper (to taste) and mix carefully.

Add Broccoli (1 cup) , Shredded Cheddar Cheese (1 cup) , and Bacon (6 slices) . Then top with the desired amount of Sour Cream (to taste) , Scallions (to taste) , and more Salt (to taste) and Ground Black Pepper (to taste) if needed.