Instant Pot Baked Potatoes

Prep: 15

Cook: 15

Total Time: 30

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 168kcal

Author: Jessica Gavin

Instant Pot baked potatoes can be cooked in half the time compared to using the oven. The pressure cooker effortlessly creates fork-tender pieces.

Ingredients

▢ 4 (32 ounces) russet potatoes
▢ 1 cup (240 ml) water
▢ 2 tablespoons (30 ml) olive oil, for crisping, optional
▢ kosher salt, for seasoning
▢ black pepper, for seasoning

Instructions

Prepare the Potatoes - Scrub and rinse the outside of the potatoes with cool water. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around.
Add the Potatoes to the Instant Pot - Place the potatoes on top of the Instant Pot wire rack so that they fit in one layer. Pour 1 cup of water into the Instant Pot.
Cook the Potatoes - Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock. Press "Manual" button on high pressure, and then set the minute timer according to potato weight (see notes section) using the "+" or "-" buttons.
The pot will take 10 to 15 minutes to heat and build up the pressure. You will see some steam release from the lid, and then the time will start on the display. Once the display indicates "On" and begins the countdown, the Instant Pot will beep when the cycle is complete.
Release the Pressure - Allow the pressure cooker to naturally release for 15 minutes. Cover the steam release handle with a towel to avoid splattering. Carefully quick release the rest of the pressure from the pot by sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
Remove the Potatoes - Carefully open the lid and use tongs to remove the potatoes. They are ready when they easily pierce with a fork and reach between 197 to 210ºF (92 to 99ºC).
Crisp the Skin (Optional) - Set the oven rack to the center position and heat to 450ºF (232ºF). Place the potatoes on a wire rack set on a rimmed baking sheet or a foil-lined pan. Brush the surface with olive oil, then sprinkle with salt and pepper. Bake until the skin is lightly crispy on the outside, 10 to 15 minutes. Alternatively, potatoes can be broiled until lightly crisp on top, about 5 minutes.
To Serve - Immediately cut a slit down the center of each potato. Use paper towels or a dish towel to push and squeeze the ends and sides together to push some of the flesh out of the skin. Use a fork to fluff. Top with butter, salt, pepper, and other desired toppings.

Notes

Cook Times Based On Potato Size: For 5 to 7 ounces use 13 mins at high pressure, 15 mins natural release. For 7 to 9 ounces use 15 mins at high pressure, 15 mins natural release. For 9 to 11 ounces use 16 mins at high pressure, 15 mins natural release. For 11 to 13 ounces use 19 mins at high pressure, 15 mins natural release. For 13 to 15 ounces use 20 mins at high pressure, 15 mins natural release. For 15 to 16 ounces use 21 mins at high pressure, 15 mins natural release.
Serve While Hot: The potatoes are the fluffiest when eaten immediately after they’ve been cooked or within about 30 minutes.
Topping Suggestions: Sour cream, butter, salt, pepper, green onions, cheese, chives, bacon, chopped herbs.

Nutrition

Recipe Link

Recipe Video