Instant Pot Baked Potatoes
User Reviews
5
8 reviews
Excellent
Instant Pot Baked Potatoes
Report
Instant Pot Baked Potatoes turn out perfectly fluffy inside and crispy outside with no tin foil! Plus they cook in almost half the time.
Share:
Ingredients
- 4 russet potato medium
- 1 cup water
- toppings of your choice
Instructions
- Scrub the potatoes. Using a fork, poke holes all over the potatoes. Pour water into the Instant Pot. Place trivet over the water and place the potatoes on top of the trivet.
- Place the lid on the Instant Pot and set the vent to sealing. Cook potatoes with the Manual setting on high pressure for 14 minutes. Once the timer goes off, let the Instant Pot do a natural pressure release. This can take 15-20 minutes. Once the pressure pin has dropped, open the lid and remove the potatoes.
- Serve with the toppings of your choice!
Notes
- Simple: Butter, salt, pepper, and chives.
- Loaded: Sour cream, cheddar cheese, bacon bits, green onions, salt, and pepper.
- Chili Cheese Potato: Chili and cheddar cheese.
- Broccoli Cheddar Potato: Broccoli and melted cheese.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
14mg
(1%)
Potassium
888mg
(19%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Vitamin C
12mg
(13%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 14mg | 1% |
| Potassium | 888mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
