Recipe Background
Quick and perfectly fluffy, these Instant Pot® Baked Potatoes are ready in just 20 minutes.
You don’t have to wait a long time to have some delicious baked potatoes! Instant Pot ® Baked Potatoes take only twenty minutes to make — a fraction of the time it takes when using a conventional oven — and they are perfectly fluffy and baked in the end. Top them with whatever your heart desires, whether that be butter, sour cream, bacon, scallions, or more! Instant Pot Baked Potatoes pair amazingly with any entree, and they’ll become a go-to side dish.
Ingredients
For the potatoes:
- 4-6 medium russet potatoes
- 1 cup water
Optional, for serving:
- butter to taste
- bacon to taste, cooked and crumbled
- sour cream to taste
- chives to taste, chopped
Directions
- Use a fork to prick each potato several times.
- Add the water to the pressure cooker pot. Place a trivet, steamer basket, or balls of foil in the bottom of the pressure cooker pot.
- Put the potatoes on top of the trivet, steamer basket or balls of foil. It is okay to stack them if necessary.
- Put the lid on the pressure cooker and set the valve to the sealed position.
- On the keypad of your pressure cooker, press "Manual," then press "Pressure" until the light on "High Pressure" lights up.
- Adjust the +/- buttons to set the cooking time. For small potatoes, cook for 10-12 minutes. For medium potatoes, cook for 14-16 minutes. For large potatoes, pressure cook for 18-20 minutes.
- When the cooking time has elapsed, allow the pot to naturally release pressure for 8-10 minutes.
- Very carefully turn the vent to "Venting" for quick release. Wait until all of the steam has released and the valve has dropped.
- Remove the lid and use tongs to remove the potatoes. Be careful because they are very hot.
- Cut a slit down the top of each potato.
- Add toppings of your choice and serve!
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