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Instant Pot Baked Potatoes Recipe | lecremedelacrumb.com
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Instant Pot Baked Potatoes

This super easy Instant Pot Baked Potatoes recipe takes the waiting out of the potato-baking game and they come out just as moist and fluffy as an oven-baked potato in a quarter of the time!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 6 servings
Calories 133kcal
Author Tiffany

Ingredients

  • 4-6 russet potatoes
  • 1 cup water
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions

  • Set the trivet (the wire rack that came with your pressure cooker) in the bottom of the metal insert.
  • Wash the potatoes and pat dry with a paper towel. Pierce all over several times with a fork.
  • Add 1 cup of water to the pot.
  • Place potatoes on the trivet, overlapping and stacking as needed is fine.
  • Place the lid on the pressure cooker, lock the lid, and turn the valve to the SEALED position.
  • Press MANUAL and set to 14 minutes. (If using slightly smaller or larger potatoes you can adjust the time to 12-16 minutes)
  • When the timer goes off, let the pressure naturally release for 10 minutes, then switch the valve to VENT and remove the lid once the float valve drops.
  • EXTRA OPTIONAL STEP FOR CRISPY SKINS: brush potatoes with olive oil, season generously with salt and pepper, and place on a baking sheet. Broil for 3-4 minutes (watch closely so they don't burn!) til crispy and lightly browned on the outsides.
  • Slice potatoes and serve with your favorite baked potato toppings.

Notes

Toppings: some of my favorite toppings include butter, sour cream, sharp cheddar cheese, crumbled bacon, green onions, or chili. 

Nutrition

Calories: 133kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 592mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg