Instant Pot Baked Potatoes
These Instant Pot Baked Potatoes make the most tender, delicious "baked" potatoes! Load them up with your choice of toppings or use them to make appetizers, side dishes, or soups. The Instant pot makes delicious baked potatoes in a fraction of the time!
Ingredients
- 4 medium Russet potatoes or similar baking potatoes
optional
- 1 tbsp butter
- salt and pepper to taste
Instructions
- Wash each potato, scrubbing gently to remove any dirt from the skin.
- Wrap each potato in aluminum foil and place on a rack inside pressure cooker. Potatoes can sit side by side or be stacked to best fit.
- Add 1.5 cups of water to the bottom of the pot.
- Cook on high pressure for 20-30 minutes, or until potatoes are tender. The cook time will vary with the size and thickness of the potatoes. I generally use 25 minutes for a medium potato.
- Quick release the pressure, and use a fork to test tenderness and if done, use tongs to remove the potatoes from the pressure cooker.
Optional
- If you want a crispy skin on your potato, remove the foil from the potato and rub butter on the skin. Season with salt and pepper and place on a baking sheet.
- Bake at 425˚F for 8-12 minutes or until the skin reaches the desired crispiness.
Notes
- Substitutions:
- *Cook time can vary based on the size and thickness of the potatoes, as well as, your altitude. In general, the thicker the potato, or higher in altitude you are, the longer you will need to cook the potato to get it tender.
- * You can cook more than 4 potatoes at a time if desired. The pressure cooker can be stacked with potatoes to the fill line. If you have more potatoes, you may need to add extra cook time.
- How to Store: To save leftovers, separate them into meal-sized portions and then place them in an airtight container and store:
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
Russet Potatoes – Any size potato will work, just be sure to adjust the cooking time depending on how large or small the potato is. Idaho potatoes also work great!
*Cook time can vary based on the size and thickness of the potatoes, as well as, your altitude. In general, the thicker the potato, or higher in altitude you are, the longer you will need to cook the potato to get it tender. * You can cook more than 4 potatoes at a time if desired. The pressure cooker can be stacked with potatoes to the fill line. If you have more potatoes, you may need to add extra cook time.
- *Cook time can vary based on the size and thickness of the potatoes, as well as, your altitude. In general, the thicker the potato, or higher in altitude you are, the longer you will need to cook the potato to get it tender. * You can cook more than 4 potatoes at a time if desired. The pressure cooker can be stacked with potatoes to the fill line. If you have more potatoes, you may need to add extra cook time.
- in the refrigerator for 3-4 days
- in the freezer for up to a month
Nutrition Information
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 193
% Daily Value*
| Serving | 1potato | |
| Calories | 193kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 33mg | 1% |
| Potassium | 889mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.