Instant Pot Chicken Sausage and Zucchini Stuffed Potatoes

Instant Pot Chicken Sausage and Zucchini Stuffed Potatoes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Instant Pot Diabetes Cookbook. Recipe Credit: . Photo Credit: Renée Comet.

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.

  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    1 stuffed potato
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 stuffed potato
  • Amount per serving Calories 350

  • Total Fat 12g
    • Saturated Fat 3.1g
    • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 470mg
  • Total Carbohydrate 45g
    • Dietary Fiber 6g
    • Total Sugars 6g
  • Protein 16g
  • Potassium 1580mg
  • Phosphorus 250mg

Choices/Exchanges: 3 Starch, 1 Lean protein, 1 1/2 Fat



  • 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)
  • 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


  1. 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.

  2. 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.

  3. 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.

  • Recommended

    A great recipe, but I definitely got better results baking the potatoes in the oven versus using my instant pot. Using the instant pot, the potatoes end up well cooked, but the skin is soggy. In the oven, you can crisp the skins and I found this to be the best way to use this recipe. Although using the instant pot is a huge time saver.