Instant Pot Baked Potatoes
Instant Pot Baked Potatoes is the easiest and fastest way to cook a 'baked potato.' This method is perfect for making a loaded baked potato, or for use in Potato Salad
Ingredients
- 4 large russet potatoes, Idaho potatoes
- 1 cup cold water
Instructions
- Prepare Instant Pot - place a trivet in the bottom of a 6 quart instant pot. Add 1 cup cold water.
- Prep Potatoes - thoroughly wash the 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.
Notes
*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
- To Refrigerate: once potatoes have cooled to room temperature, cover and refrigerate for 3-4 days.
- To Reheat: For a crisp skin, reheat uncovered in the oven (350˚F for about 15-20 minutes), or in the air fryer just until heated through.
Nutrition Facts
Instant Pot Baked Potatoes
Amount per Serving
Calories
168
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
14
mg
1
%
Potassium
888
mg
25
%
Carbohydrates
38
g
13
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
2
IU
0
%
Vitamin C
12
mg
15
%
Calcium
29
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
