Instant Pot Baked Potatoes
Have you ever tried making baked potatoes in the Instant Pot? If not, you are missing out on my favorite perfect-every-time spuds method! Simple and done in less time than using the oven, making baked potatoes has never been easier!
Servings: 6 servings
- 6 medium potatoes (about 1/2 pound each) or 8 small. Or 2 large
- 1.5 cups water
Wash your potatoes well. I find using a vegetable brush very helpful in getting the dirt off of root vegetables before cooking.
Use a fork or knife to poke about 6-8 holes in each sweet potato.
Place potatoes in a single layer in your Instant Pot. If they after on top of one another, they might not cook through. Pour water into the Instant Pot.
Lock lid on your Instant Pot and be sure that the valve on top is turned to sealing.
Cook on HIGH for 15 minutes for medium potatoes. See notes below for size & time adjustment. It will take your pressure cooker about 8-10 minutes to reach pressure. This is normal.
Once cooking time is up, let pressure naturally release. This takes about 10 minutes for me
Once the pressure has been totally released, carefully unlock and remove the lid.
Use tongs to carefully remove the hot potatoes. Make sure they are fork tender.
Enjoy warm or let cook completely before storing in your fridge for 3-4 days.
- For smaller potatoes (weighing 1/3 pound or less each), cook on HIGH pressure for 12 minutes. Let pressure naturally release at end of cooking.
- For medium potatoes (weighing about 1/2 pound each), cook on HIGH pressure for 15 minutes. Let pressure naturally release at end of cooking.
- For large potatoes (weight 3/4-1 pound each), cook on HIGH for 20 minutes. Let pressure naturally release at end of cooking.
Serving: 1medium potato | Calories: 164kcal | Carbohydrates: 37g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 897mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 42mg | Calcium: 27mg | Iron: 2mg