Instant Pot Baked Potatoes Recipe
Light, fluffy, and no fuss these Instant Pot Baked Potatoes are your new go-to for perfection with minimal effort required.
Servings: 4 -8 potatoes
Calories: 168kcal
Equipment
Ingredients
- 1 1/4 c. water
- 4-8 Russet or sweet potatoes scrubbed and poked 3 times each with a fork
- Canola oil grapeseed or avocado oil
- Coarse kosher sea salt
Instructions
- Pour water into the insert of the Instant Pot. Add the steamer rack trivet or a metal folding steamer basket.
- Place the potatoes into the Instant Pot, stacking if necessary.
- Place the lid on. Make sure the valve is switched to sealing. Select MANUAL mode (high pressure) for 11-20 minutes (11 minutes for small potatoes, 14 minutes for medium potatoes, 17 minutes for large potatoes, 20 minutes for extra-large potatoes).
- Once cooked, let the pressure release naturally. This will take anywhere from 8-12 minutes. Once the pin drops, open the lid and use tongs to remove the potatoes from the Instant Pot.
- Enjoy as is, or place on a parchment-lined baking sheet, rub with oil and salt, and bake in the oven at 450°F (232°C) for 10 minutes.
- Let cool for 5 minutes before slicing lengthwise down the center, then pushing gently at both ends to "pop" the potato open.
Video
Notes
STORE leftover Instant Pot Baked Potatoes in an airtight container in the refrigerator for up to 5 days. To FREEZE, wrap each potato in foil before placing it in a freezer bag. You can freeze them for up to 3 months.
To REHEAT, thaw in the fridge if frozen, then warm in the oven at 350°F (175°C) for 15-20 minutes or microwave on high for 2-3 minutes until warmed through.
Nutrition
Serving: 1serving | Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg
