If you love baked potatoes you will love how delicious and easy this Instant Pot Baked Potato is. The results are fluffy inside and crispy outside as you would would expect in a delicious baked potato. You don’t have to heat up the kitchen or waste energy. The Instant Pot has your baked potato ready in about half the time of an oven baked potato.
What We Love About This Pressure Cooker Baked Potato
- Energy Saver. I don’t have to heat up the oven for 1 or more potatoes. This is especially nice when I am craving a baked potato but my main course doesn’t need to be baked in the oven.
- Quick. Baked Potatoes in the Instant Pot are done in about half the time of baking them in the oven. The cooking time is only 17 minutes. The time for the Instant Pot to come to pressure and the time it takes for natural release will add 10 to 15 minutes more time.
- Fluffy Inside, Crispy Outside. The inside of the potatoes are fluffy and the outside haa just the right amount of texture.
- Servings. You can make 1 potato up to 5 or 6. They number depends upon the size of your potatoes and if they can all be arranged flatly on the steam rack.
- Versatility. I can make these for a great side dish or I can load them up with all kinds of ingredients for a main meal. Check out the Variations below.
How to Make Delicious Instant Pot Baked Potatoes
- Use russet potatoes. Their starch content makes them perfect for baked potatoes with the fluffy texture.
- Make sure to puncture the potato skin so you don’t end up with potatoes splattered all over the inside of your pot.
- Wait for the pressure to release naturally. This adds to the cooking time of the potato without overcooking it under pressure.
Variations
- As a side dish top with sour cream, shredded cheese, crispy bacon pieces, sliced green onions or chives.
- Stuff the potato with hot chili like this Fuss-Free Instant Pot Chicken Chili
- Top the potato off with these Blackened Shrimp.
- Stuff the baked potato with chunks of cooked chicken and steamed broccoli florets. Then drizzle a little cheese sauce over the top.
Instant Pot Baked Potatoes Go Well With:
Instant Pot Baked Potato - Fluffy Inside
If you love baked potatoes you will love how delicious and easy this Instant Pot Baked Potato is. The results are fluffy inside and crispy outside as you would would expect in a delicious baked potato.
Servings 2
Ingredients
- 2 russet potatoes, scrubbed
- 1 cup water
- 2 tablespoon butter
- Kosher salt and freshly ground black pepper
Instructions
- Using a knife, make a small criss-cross slit through the skin in the top of the potatoes. Add water to the pot. Place a steam rack in the bottom of the pot. Add the potatoes slit side up.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 17 minutes. When the cooking time is done, press Cancel. Let stand until the pressure releases naturally and the float valve drops down. Turn the steam release handle to Venting and remove the lid.
- An instant-read thermometer inserted in the thickest part of the potato should register 210°F and the potatoes should show no resistance when pierced with a knife. (If more cooking time is needed, continue pressure cooking on High for 2 minutes, then quickly release the pressure.)
- Transfer potatoes to serving plates and cut a longer section into the top of each potato. Top with a pat of butter. Serve with salt and pepper, sour cream, and more butter on the side.
Notes
Variations
- As a side dish top with sour cream, shredded cheese, crispy bacon pieces, sliced green onions or chives.
- Stuff the potato with hot chili like this Fuss-Free Instant Pot Chicken Chili
- Top the potato off with these Blackened Shrimp.
- Stuff the baked potato with chunks of cooked chicken and steamed broccoli florets. Then drizzle a little cheese sauce over the top.
Nutrition
Calories: 269kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 117mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
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