How to Make Instant Pot Baked Potatoes!
Easy Instant Pot baked russet potatoes — quick pressure-cooked potatoes ready to serve hot.
Servings: 5 potatoes
Ingredients
Ingredients
- 5 Russet Potatoesmedium sized
- 1 c.water
Instructions
Instructions
- Wash and scrub the 5 russet potatoes under running water until clean; dry them with a towel if desired.
- Using a fork, poke several holes all over each potato (about 6–8 pokes per potato).
- Place the trivet inside the Instant Pot inner pot.
- Pour 1 cup water into the bottom of the inner pot.
- Arrange the 5 potatoes on the trivet (stacking gently if necessary so they all fit).
- Close the Instant Pot lid and turn the steam release valve to the “Sealing” position.
- Press the “Manual” (or “Pressure Cook”) button and set the cooker to High Pressure for 15 minutes.
- When the cook time finishes, allow a natural pressure release for 4 minutes.
- After 4 minutes, carefully turn the steam release valve to “Venting” to release any remaining pressure; wait until the pressure indicator has dropped.
- Open the lid away from your face, remove the potatoes with tongs, place them on a platter, and serve hot.
Equipment
- Instant Pot
- Trivet
- Tongs
Notes
Any time that you’re cooking with potatoes you’ll want to scrub them well. Wash them under warm water and use a vegetable brush to get in all the nooks and crannies! This is always worth mentioning, even if you’re peeling the potatoes to mash, be sure to scrub the outside of the potato first!
You can cook up to 8 medium sized potatoes at a time, but the method remains the same even if you’re cooking less potatoes. We don’t recommend making less that 4 at a time, the results will differ.
Cooking times will vary in each instance because of the size of the potatoes, how many you’re cooking etc.
Make sure the potatoes are on the trivet and not touching the water or they will get mushy.
Whatever method you use to bake potatoes, there’s one important thing to remember. ALWAYS prick the skin of a baked potato prior to baking. Why? If you don’t it may explode! The steam builds up inside the skin of the potato and unless there is a way to allow it to escape, it will explode!
Small potatoes take about 12 minutes on high pressure, medium-sized potatoes take about 15 minutes on high pressure and extra large potatoes will take about 22 minutes.
You can cook up to 8 medium sized potatoes at a time, but the method remains the same even if you’re cooking less potatoes. We don’t recommend making less that 4 at a time, the results will differ.
Cooking times will vary in each instance because of the size of the potatoes, how many you’re cooking etc.
Make sure the potatoes are on the trivet and not touching the water or they will get mushy.
Whatever method you use to bake potatoes, there’s one important thing to remember. ALWAYS prick the skin of a baked potato prior to baking. Why? If you don’t it may explode! The steam builds up inside the skin of the potato and unless there is a way to allow it to escape, it will explode!
Small potatoes take about 12 minutes on high pressure, medium-sized potatoes take about 15 minutes on high pressure and extra large potatoes will take about 22 minutes.