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Instant pot baked potato on white round plate with pat of butter and parsley on top and side of sour cream on plate with a fork.
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Instant Pot Baked Potatoes

Instant Pot Baked Potatoes are super easy to make and create the most fluffy potatoes. A favorite side dish that now requires no foil and can be on the dinner table in half the time!
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Plus natural release time: 10 minutes
Servings: 6
Author: Heather

Equipment

Ingredients

  • 6 medium Russet potatoes
  • 1 cup water
  • butter, for topping
  • sour cream, for topping
  • chives, for topping
  • salt, to taste
  • black pepper, to taste

Instructions

  • Wash and scrub potatoes clean. Pierce potatoes with fork about 8 times each.
  • Add trivet and 1 cup water to instant pot.
  • Stack potatoes on trivet.
  • Place lid on instant pot, and move valve to sealing. Set instant pot to high pressure for 12 minutes.
  • Do a 10 minute natural pressure release. Once the pin has dropped, carefully remove the lid.
  • Remove potatoes, slice the top of the potatoes, fluff potatoes with fork and add your favorite toppings.

For Crisp Skins:

  • After removing lid, place potatoes on a sheet pan. Then spray, spritz or rub the potatoes with a little olive oil, sprinkle with salt, and broil on high for 5 minutes. Watch closely.

Video

Notes

For smaller potatoes: 10 minutes on high pressure with 10 min NPR.
For large potatoes: 15 minutes on high pressure with 10 min NPR.

Nutrition

Serving: 1med potato, plain | Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg
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