Instant Pot Baked Potatoes Recipe
- 4 large russet potatoes, Idaho potatoes
- 1 cup cold water
Prepare Instant Pot - place a trivet in the bottom of a 6 quart instant pot. Add 1 cup cold water.
Scrub Potatoes - thoroughly wash the potatoes.
Pierce Potatoes - poke the potatoes all over with a fork and arrange on the rack.
Pressure Cook - Cover with lid and set the valve to the 'sealing' position. Set to manual high pressure for 16 minutes, or according to the time chart*.
Natural Pressure Release - once the cooking time is up, let the pressure release naturally (usually about 15 minutes) or until the pressure indicator drops indicating there is no pressure behind it. Switch the valve to the venting position to release any remaining steam before carefully removing the lid.
Check for doneness - Poke potatoes to test for doneness, then remove them to a plate using tongs.
Serve potatoes - cut potatoes in half and serve with your favorite toppings (sour cream, bacon, cheese, chives), or let them cool and use them for Potato Salad.
*Instant Pot Baked Potatoes Time Chart:
- Smaller Russet Potatoes (5 oz each)- 12 minutes
- Medium Russet Potatoes (6-7 oz each)- 14 minutes
- Large Russet Potatoes (8 oz each) - 16 minutes
- Extra Large Russet Potatoes (10-14 oz each) - 18-20 minutes