Pressure Cooker Baked Potatoes

Name: Pressure Cooker Baked Potatoes
Prep time: 1 min
Cook time: 8 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 whole potatoes; 1 Cup water; 1 teaspoon salt; 1 Tbs vegetable oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 min
Cook Time
1 min
pressure up/pressure down
11 mins
Total Time
20 mins
Servings
4 servings
Calories
30 kcal
Course
Side Dish
Cuisine
American

Pressure Cooker Baked Potatoes

Alina Barrett

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This recipe shows you how to make baked potatoes in a pressure cooker or instant pot and believe me, you'll never go back to oven or microwave baked potatoes again!

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Ingredients

Servings

4 whole potatoes baking or large red or russet
1 Cup water
1 teaspoon salt kosher
1 Tbs vegetable oil substitute: olive oil

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Instructions

Wash and dry the potatoes. Use a knife and poke down into the flesh of the potatoes on all sides across the surface of the potato (about 12 holes). Poke down about ½ ".
Place potatoes into the bottom of the pressure cooker or instant pot. If you have a rack for the bottom of your pressure cooker, use that, but no worries if you don't have one.
Add 1 Cup of water. Seal the lid. Allow pressure cooker to come to pressure on high. Once pressurized, cook for 5-8 minutes (refer to cooking time chart in the article above this recipe or in the notes section. Once cooking time has elapsed, allow cooker to come back to regular pressure naturally.
If you prefer crisp potato skins, remove potatoes from the pressure cooker, use a paper towel to rub the potato with oil and sprinkle with salt. Preheat the oven to 450. Bake the potatoes on a baking sheet at 450 for 10-15 minutes until the skins are as crispy as you prefer.

Notes

Single Layer - 5 minutes, natural release
Double Layer - 15 minute, natural release
Triple Layer - 25 minute, natural release
It is important to poke the holes in your potatoes, otherwise, they are likely to explode.
Most steakhouse baked potatoes are russets. Red potatoes and yellow gold potatoes do not have a thick skin and are usually used for baking potatoes, but they will work.
You do not have to bake the potato at the end, but the skin will be soft.
Use tongs to remove the potatoes from the cooker, they are hot and wet and likely to burn you if you don't use caution.
Allow the potatoes to cool for a few minutes before serving.
I recommend using vegetable oil if crisping the skins, but you can use any edible oil or butter.
Kosher salt makes a nice presentation for the salted skins.
Wash your potatoes well before starting to remove all dirt. There's nothing worse than the crunch of a piece of sand when enjoying your potato.
Understand that the skins are soft and delicate after pressure cooking and to maintain an unmarred appearance, you'll have to be very gentle removing them from the cooker.
Remove the potatoes from the cooker and allow to drain for a few minutes, especially if you are not going to crisp the skins after pressure cooking.
If you are cooking 1 to 2 layers of potatoes, 1 cup of water will do. If cooking more, use 1.5 cups.
Do not overfill your pressure cooker.
If you have super giant potatoes (6" or longer), please understand that it may take longer to pressure cook these as it takes a while for the heat to reach the middle of the giant potato.