Description
These Instant Pot baked potatoes are whole Russet potatoes that are pressure cooked to fluffy and tender perfection.
Ingredients
Scale
- 4 Russet potatoes (6–8 ounces each)
- 1 cup water
- Salt, pepper and other toppings as desired
Instructions
- Scrub the potatoes and use a fork to poke holes all over them.
- Pour the water into the Instant Pot and then add the trivet. Place the potatoes on the trivet. It’s ok if they are stacked up.
- Seal the pot and set to manual high pressure for 16 minutes.
- After the cook time has elapsed, let the pressure release naturally for 10 minutes, then manually release the pressure.
- Carefully remove the potatoes from the pot. You can serve them as-is, or else brush with olive oil and broil in the oven for 3-5 minutes if you prefer crispy skin.
- Split the potatoes open and add salt, pepper and any toppings as desired.
Notes
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 168
- Sugar: 1 g
- Sodium: 0 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Pot Baked Potatoes