Instant Pot Baked Potato
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
5 servings
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Course
Side Dish
Instant Pot Baked Potato
Description
The Instant Pot Baked Potato recipe sets medium russet potatoes on a trivet above a cup of water, then cooks under high pressure for 14 minutes with a natural release. This steaming environment softens the potatoes evenly without drying out the skin or flesh. Piercing potatoes beforehand allows steam penetration during cooking.
After cooling slightly, each potato is halved and topped with unsalted butter, kosher salt, and freshly ground black pepper to taste. The texture is tender and fluffy inside while the skin retains slight firmness, suitable for a simple side dish or base for toppings.
This approach is practical for a quick batch of baked potatoes without using an oven, saving time and energy. The notes clarify that medium potatoes weigh about 5.3 ounces, about the size of a computer mouse, helping select appropriate potato size.
Ingredients
- 1 cup water
- 5 russet potato medium
- 5 tablespoons butter unsalted
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Add water to a 6-qt Instant Pot®. Place metal trivet into the pot.
- Pierce potatoes with a fork; place potatoes on top of the trivet. Select manual setting; adjust pressure to high, and set time for 14 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
- When cool enough to handle, cut each potato in half lengthwise; top with butter and season with salt and pepper, to taste.
Notes
- Select medium russet potatoes, approximately 5.3 ounces each, similar in size to a computer mouse.
User Reviews
Overall Rating
4.7
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