Instant Pot Baked Potatoes
Fluffy, tender potatoes cooked under pressure in the Instant Pot.
Ingredients
Method
Completed steps 0
Add 1 cup cold water to the inner pot and place the trivet inside. (Use 1.5 cups of water if using an 8-quart Instant Pot.)
Scrub the potatoes thoroughly and poke each one 5–6 times with a fork to allow steam to escape during cooking.
Carefully arrange potatoes on the trivet, stacking them if needed. Seal the lid and lock the valve.
Select HIGH pressure and set the cook time to 12 minutes for medium potatoes, 16 minutes for average to large, or 22 minutes for very large potatoes.
When cooking is complete, let pressure release naturally for at least 10 minutes, then perform a quick release. Remove potatoes and serve with desired toppings.
For crispy skin, toss cooled potatoes with olive oil and salt, spread on a baking sheet, and bake at 400°F for 10 minutes or broil 2–3 minutes per side until golden.
Notes
Piercing potatoes prevents them from bursting under pressure.
Natural release time is essential for even cooking throughout.
Adjust cook time based on potato size to avoid undercooked or overcooked centers.
Calories: 123 kcal · Carbs: 26 g · Protein: 5 g · Sodium: 21 mg · Fiber: 5 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.