Instant Pot Baked Potatoes
Make Instant Pot Baked Potatoes that are fluffy, creamy and perfectly cooked with this easy recipe. No need to turn on the oven for the best baked potatoes!
Servings: 4
Ingredients
- 4 small russet potatoes washed and poked with fork
- 1 cup water
Instructions
- Pour the water into the inner Instant Pot liner
- Place the trivet inside the pot
- Place the potatoes on the trivet, cover with lid, turn knob to Sealing position, and hit PRESSURE COOK for 12 minutes
- Pot will take a few minutes to reach pressure, then begin counting down and cook for 12 minutes. When pot beeps, allow a natural release for 10 minutes, then do a quick release for remaining pressure or allow a full release -- it only takes a few more minutes
- When pin drops, carefully open lid, and remove potatoes to a a large plate. Cover with foil to keep warm until ready to serve
- Optional -- For crispy baked potato skins, place cooked potatoes on a baking sheet, rub skins with a little olive or vegetable oil, sprinkle with sea salt, and broil for about 5 minutes or until skins darken and are crispy
Notes
Recipe was made in 6 quart Instant Pot electric pressure cooker. If using an 8 quart, increase water to 2 cups and cook as directed.
Cook potatoes according to size -
- Large potatoes (about 6 inches) -- 20 minutes.
- Medium potatoes (5 inches) -- 15 minutes.
- Small potatoes (4 inches) -- 12 minutes.
Nutrition
Calories: 168kcal | Carbohydrates: 38g | Protein: 4g | Sodium: 13mg | Potassium: 888mg | Fiber: 2g | Sugar: 1g | Vitamin C: 12.1mg | Calcium: 28mg | Iron: 1.8mg