How to Make Instant Pot Baked Potatoes!
This Instant Pot Baked Potatoes recipe is SO EASY! Perfectly fluffy, tender potatoes ready in a fraction of the oven time.
Servings: 4 servings
Ingredients
- 5 medium-sized Russet potatoes
- 1 cup water
- Salt and pepper optional, for seasoning to taste
- Toppings optional, such as sour cream, chives, cheese, or bacon bits
Instructions
- Wash the Russet potatoes thoroughly under cold water to remove any dirt or debris. Use a fork to poke holes in each potato to allow steam to escape during cooking.
- Pour 1 cup of water into the inner pot of your Instant Pot to create steam for cooking the potatoes.
- Place the potatoes on a trivet or steamer basket inside the Instant Pot, ensuring they are above the water and not touching it directly.
- Close the lid and set the steam release valve to the sealing position. Select the manual or pressure cook setting, and set the timer for 12 minutes for medium-sized potatoes.
- After cooking, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully turn the steam release valve to venting to release any remaining pressure.
- Open the lid carefully, remove the potatoes using oven mitts, and season with salt and pepper. Add your favorite toppings and serve hot.
Equipment
- Instant Pot
- Trivet or steamer basket
- Knife
- Measuring cup
- Oven mitts
Notes
- Always wash your potatoes thoroughly to remove any dirt and pesticides.
- Don’t skip poking holes in the potatoes; this prevents them from bursting during cooking.
- For extra large potatoes, increase the cooking time by 2-3 minutes.
- Experiment with different toppings like butter, sour cream, chives, cheese, or bacon bits for added flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated in the microwave or Instant Pot.