Perfect instant pot baked potatoes! Learn how to make fork tender, fluffy pressure cooker potatoes with crispy skin or without. This baked potatoes in instant pot recipe is easy, quick and simple. Let me show you the step by step with video tutorial.
3largePotatoesrusset potatoes, Mary piper, Yukongold, Baking potato or any other of choice
1cupWater
Saltto taste
Pepperto taste
Buttertopping (Optional)
1tablespoonOlive oilIf crisping in the oven
Instructions
First scrub and wash the potatoes under running water to get rid of dirt. You can do this by making use of brush or soft sponge.
Poke the potatoes with fork making about 5 punctures in each potato. Next add a cup of water in the inner pot of the instant pot then place trivet in the pot.
Arrange the washed potatoes on the trivet.
Close the instant pot pressure cooker with it's lid and turn the valve into sealing position. Set IP to manual pressure cook and afterwards do 5 minutes natural release.Check pressure cooking time in note below.
When the pot is depressurised, open the lid and poke the potatoes to test for doneness.
For crispy skin, arrange the potatoes on oven tray, brush with olive oil and bake in the oven for few minutes.
Bring potatoes out, cut, sprinkle with salt, pepper, butter or any toppings of choice.Enjoy with sides of choice.
Notes
How long to pressure cook baked potatoes in instant pot?
Small (6-8 ounces - 220g): 12 minutes msanual high pressure cook.Medium (8-10 ounces - 280g): 16 minutes manual high pressure cook.Large (10- 12 ounces - 340g): 20 minutes manual high pressure cook.Tips
Use similar size potatoes so they cook in same time.
Use trivet or steamer basket. Don't cook potato directly in water to avoid mushy potatoes.
Pierce potatoes with fork to avoid it exploding in the pot while cooking.
Don't overcrowd the instant pot.
For crispy skin, broil in the oven for few minutes or if you don't have the broil function, bake or grill in the oven