Instant Pot Baked Potatoes
The best and easiest method to make a baked potato might not be your oven! We're talking all things Instant Pot Baked Potatoes so you can them perfectly cooked and fluffy in about half the time as it takes to bake them!
Ingredients
- Russett Potatoes
- 1 tablespoon of butter or ghee per potato
- Fine Sea Salt
- Freshly Ground Pepper
Instructions
- Scrub and dry potatoes. Poke each potato all over with a fork.
- Place a rack inside of your instant pot and place potato/es on the rack.
- Pour 1 cup of water over the potatoes and sprinkle with salt.
- Place the lid on the Instant Pot and set the valve to sealing.
- For a medium 10-11 ounce potato, cook on manual high pressure for 16 minutes. Set the valve to venting to quickly release the steam. See notes for alternative cooking times for smaller or larger potatoes.
- Let the potatoes sit for 5 minutes.
- Carefully slice open the potato, and press it together to separate the flesh. Fluff the interior of the potato with a fork and add a pat of butter or ghee, a sprinkle of salt and fresh ground black pepper.
- Add butter and salt and or desired filling.
- Small Potato: 8-9 oz 14 minutes
- Medium Potato: 10-11 oz 16 minutes
- Large Potato: 12-14 oz 19 minutes
Notes
Choose how many potatoes you need to cook! It's best to keep them in one layer on the rack, but you can stack on one or two if need be.