Description

This Instant Pot Baked Potatoes recipe delivers fluffy, tender potatoes in a fraction of the time it takes in the oven. Perfect as a side dish or a base for toppings.

Ingredients

Units Scale

4 medium russet potatoes, scrubbed clean
1 cup water
Salt, to taste (optional)

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Instructions

Place the trivet or steamer basket into the Instant Pot.
Pour 1 cup of water into the bottom of the pot.
Arrange the scrubbed potatoes on the trivet in a single layer.
Close the lid and set the valve to sealing.
Cook on high pressure for 12-20 minutes, depending on the size of the potatoes (12 minutes for small, 15 for medium, 20 for large).
Allow a natural pressure release for 10 minutes, then release any remaining pressure manually.
Carefully remove the potatoes and serve with your favorite toppings.

Notes

Use similar-sized potatoes to ensure even cooking.
You can broil the cooked potatoes for 5 minutes for crispier skin.
Great for meal prep and storing in the fridge for up to 5 days.

Nutrition

Serving Size: 1 medium potato
Calories: 160
Sugar: 1g
Sodium: 10mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg