Instant Pot Baked Potatoes
Instant Pot Baked Potatoes
Fluffy and perfectly cooked potatoes, ready for toppings.
Nutrition
Calories: 130cal
Carbohydrate: 30g
Protein: 3g
Fat: – -g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
5 min Prep
40 min Cook
45 min Total
4 Servings
Ingredients
- 4 medium russet potatoes
- 1 cup water
- Salt, to taste
- Pepper, to taste
- Butter, sour cream, cheese, bacon bits, chives, or any toppings of your choice
Instructions
- 1. Wash the potatoes thoroughly under running water. Use a vegetable brush if needed to scrub away any dirt.
- 2. Using a fork, poke each potato several times to create small holes around the surface. This not only helps steam escape during cooking but also allows for even cooking.
- 3. Pour 1 cup of water into the Instant Pot. Place a trivet or steaming rack into the bottom of the pot.
- 4. Place the potatoes on the trivet, making sure they are not touching the water.
- 5. Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position.
- 6. On the Instant Pot, select the ‘Manual’ or ‘Pressure Cook’ setting at high pressure and set the timer for 14 minutes.
- 7. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes. After this, carefully turn the valve to the ‘Venting’ position to release any remaining pressure. Be cautious of the steam.
- 8. Open the lid and check if the potatoes are tender by inserting a fork. If not, cook an additional 3-5 minutes at high pressure.
- 9. Remove the potatoes with kitchen tongs and place them onto a plate.
- 10. Slice each potato open and fluff up the insides to release steam. Add salt, pepper, and any toppings you desire. Serve hot!
- Tip: For a crispy skin, after cooking in the Instant Pot, place the potatoes in a preheated oven at 400°F for 10 minutes.