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!
- 6 medium Russet potatoes
- 1 cup water
- butter, for topping
- sour cream, for topping
- chives, for topping
- salt, to taste
- black pepper, to taste
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.
For smaller potatoes: 10 minutes on high pressure with 10 min NPR.
For large potatoes: 15 minutes on high pressure with 10 min NPR.
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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