Instant Pot Baked Potatoes

Instant Pot Baked Potatoes

from pressurecookingtoday.com
20 min

Ingredients

  • 6 regular-sized* russet potatoes (around 6 to 8 ounces each)
  • Olive oil, optional, if crisping
  • Kosher salt or sea salt, optional, if crisping
  • Toppings of choice (butter, sour cream, chives, diced bacon, cheese, etc.), for serving

Directions

  1. 1

    Place a trivet in the bottom of the pressure cooking pot and add 1 cup water.

  2. 2

    Pierce the potatoes in several places with a fork to allow the steam to escape. 

  3. 3

    Place the potatoes on the trivet. Lock the lid in place. Select High Pressure and 20 minutes cook time.

  4. 4

    When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.

  5. 5

    Use an instant read thermometer to check that the potatoes are cooked through in the center (205°F). If they’re close, secure the lid in place and continue to steam for a few minutes. If they’re under 190°F, lock the lid in place and add a few more minutes of cook time, followed by a 5 minute natural pressure release, and a quick pressure release. 

  6. 6

    Remove the potatoes from the cooking pot. Discard the water and return the trivet to the cooking pot. 

  7. 7

    If you’re crisping the potatoes, coat them lightly in oil and sprinkle with kosher salt to taste. 

  8. 8

    Air Fryer Lid: Place the potatoes on the trivet in the cooking pot. Set the air fryer lid securely on top of your pressure cooker. Set the temperature to 400°F and an 8 minute cook time. When the cook time ends, carefully remove the lid and place it on the cooling pad. Use tongs to remove the potatoes.

  9. 9

    Oven: Preheat the oven to 500°F. Line a baking sheet with foil and set a cooling rack on top. Place the potatoes on the rack and roast for 5 minutes.

  10. 10

    To serve, slice the potatoes lengthwise and top with your favorite toppings.