Instant Pot Baked Potato Recipe
Cooking baked potatoes in an Instant Pot is a quick and hassle-free way to achieve a soft, fluffy inside with tender skin. This method cuts the cooking time in half compared to oven baking, making it a convenient option for a delicious side dish or a customizable meal with your favorite toppings.
Equipment
- Instant Pot with trivet
Ingredients
- 1 cup water
- 4–6 medium Russet or Idaho potatoes ¾ to 1 pound each, washed, scrubbed, and pierced with a fork
- Optional toppings: butter sour cream, chives, bacon, or any preferred toppings
Instructions
- Prepare the Potatoes: Insert the trivet into the Instant Pot’s inner pot and pour in one cup of water. Arrange the washed and pierced potatoes on top of the trivet, ensuring they are evenly placed. It’s fine if they slightly overlap or rest on top of each other.
- Start Pressure Cooking: Secure the Instant Pot lid and adjust the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" function, set it to High Pressure, and cook for 15 minutes. After cooking, let the pressure naturally release for 10 minutes, then switch to a quick release to release any remaining pressure.
- Serve the Potatoes: Using tongs, carefully remove the potatoes from the Instant Pot and transfer them to a plate. Slice each one open and add toppings of your choice before serving.
Notes
- For softer potatoes, extend the pressure cooking time to 20–25 minutes.
- For smaller potatoes (around ½ pound each), reduce the cooking time to 12 minutes.
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