Instant Pot Baked Potatoes
Pressure Cooker (Instant Pot) Baked Potatoes are far superior to any baked potato cooked in the oven or microwave. In just minutes, you'll have potatoes with a soft, moist creamy center and a dry, thin skin on the outside. You can even give them a rub in olive oil and salt and crisp them up in the oven if you want.
Pierce potatoes several times each with a fork.
Set trivet or rack into the pressure cooker. Add water. Place potatoes on top of rack. Seal lid.
Set to high pressure and cook for 12-20 minutes depending on the size of your potato. I had small to medium sized organic russet potatoes from Trader Joe's and set my time to 12 minutes, but if they are medium to large size increase the time to 20 minutes.
Once done cooking, allow to naturally release pressure for an additional 10 minutes. Then quick release the remaining pressure and carefully remove.
They are ready to serve as is, however if you'd like you can rub the olive oil and salt on the skins and roast on the rack of a preheated 400 degree F oven to take the skin from thin and dry to crispy and delicious.
To serve, cut an oval in the top. Scoop out the potato, mash up with some butter, and add it back in. Top with sour cream, crispy bacon, green onions, chives, steamed broccoli, cheese sauce - whatever you're craving!
Calories: 149kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Sodium: 300mg | Potassium: 709mg | Fiber: 2g | Sugar: 1g | Vitamin C: 9.7mg | Calcium: 22mg | Iron: 1.5mg