Instant Pot Baked Potatoes
Instant Pot baked potatoes are quick and easy and yield a fluffy, perfectly cooked side dish. You’ll never go back to the oven method with this time saver!
Servings 4
Calories 314kcal
Ingredients
- 4 Medium Russet potatoes approximately 14 ounces
- 1 cup Water
Instructions
- Pour the water into the inner pot of your Instant Pot and place your trivet in the water.
- Wash potatoes well and then prick your potatoes with a fork a few times.
- Place your potatoes on the trivet. Make sure your potatoes are not touching the water.
- Lock lid in place and turn valve to SEALING.
- Set to HIGH pressure for 20 minutes (medium potato see notes for varying sizes).
- When the timer goes off press CANCEL and let it do a natural release for 20 minutes.
- When 20 minutes are up carefully turn the valve to VENTING and release the remaining steam.
- Unlock lid and remove potatoes.
- Add your favorite toppings and enjoy!
Notes
- For small potatoes that are about 10 ounces, I recommend 15 minutes high pressure plus 20 a minute natural release.
- For medium potatoes that are about 14 ounces, I recommend 20 minutes high pressure plus 20 a minute natural release.
- For large potatoes that are about 20 ounces, I recommend 25 minutes high pressure plus a 20 minute natural release.
Nutrition
Serving: 1potato | Calories: 314kcal | Carbohydrates: 72g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 1655mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 3mg