Instant Pot Baked Potato
Make baked potatoes in a fraction of the time with your Instant Pot. Perfectly fluffy, this is such an effortless way to cook up this popular potato side dish, and the results are always super delicious!
Servings: 3 servings
Equipment
- Trivet
Ingredients
- 3 Russet potatoes pricked with a fork
- 1 cup water
Instructions
- Add 1 cup of water to the inner pot of the Instant Pot and place the trivet in it.
- Place the potatoes on top of the trivet, close the lid, turn the valve to 'Sealing' and cook potatoes on High Pressure for 12 - 15 minutes, depending on the size of the potatoes.
- When the cooking time is over, naturally release the pressure for 10 minutes and quickly release the remaining pressure.
Video
Notes
- Always use the trivet—don’t place potatoes directly in the pot.
- Prick potatoes with a fork to let steam escape and prevent bursting.
- Let pressure naturally release for 10 minutes to ensure tender centers.
- Use tongs to remove—they’ll be hot!
Nutrition
Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg
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