Instant Pot Baked Potatoes
Want your potatoes done fast? These Instant Pot Baked Potatoes are so easy to make, and done in a snap! Just let your pressure cooker do the work, and you'll end up with perfectly soft and fluffy potatoes... every time! No aluminum foil needed!
Servings: 6
Ingredients
- 6 medium Russet Potatoes (about 5 oz. each)
- 1.5 cups Water
Instructions
- Add Water to your pressure cooker, then place steam rack inside.
- Scrub potatoes, pierce each potato with a fork several times (allowing steam to escape when cooking), then evenly lay your scrubbed Potatoes on rack and lock lid in place.
- Select 'Pressure Cook', 'High Pressure', then change cook time to 15 minutes.
- Once potatoes are done, naturally release pressure before removing lid.
- Optional: Top with sour cream, shredded cheddar cheese, and chives. YUM!
Notes
- *Additional Time To Build Pressure: In addition to cook time, it will take approx. 10-15 minutes to initially reach pressure before cook time begins, and an additional 10 minutes to naturally release pressure after cooking has completed.
- Crock Pot Pressure Cooker Instructions: Select Beans/Chili, High Pressure, 15 minutes, Start.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
