Easy Instant Pot Baked Potatoes
Fork tender Instant Pot Baked Potatoes come out perfectly fluffy in half the time it takes in the oven. Use any type or size of potato!
Servings: 8 potatoes
Calories: 168kcal
Instructions
- Wash potatoes well. Prick them with a fork or knife about 8 times each.
- Add 1 cup of cold water and place trivet or steamer basket inside your Instant Pot. Place up to 8 large potatoes on a trivet. It is OK to pile up potatoes on top of each other.
- Close the lid and make sure pressure valve is set to Sealing. Cook small potatoes (2" wide) for 15 minutes on High Pressure with Quick or Natural release. And medium to large potatoes (2.5" - 3" wide) for 20 minutes.
- Remove potatoes onto a plate, cut lengthwise open in a middle, fluff with a fork and serve with your favorite toppings.
Notes
- Store: Baked potatoes taste best fresh or same day. Maximum you can reheat in a microwave next day but not past that. Potatoes are not good freezer candidates either. Instead cook only as many as you need.
- Cold water: Make sure to use cold water as it prevents potatoes from overcooking.
- Prick potatoes: It helps steam to escape and prevents potatoes from exploding.
- Crispy skin: Brush cooked potatoes with oil and sprinkle with salt. Then bake on baking sheet for 10 minutes in preheated 400 degrees F oven.
Nutrition
Serving: 1potato | Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Fiber: 3g | Sugar: 1g