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instant pot baked potato

Instant Pot Baked Potatoes

Author: Marsha McDougal
These Instant Pot Baked Potatoes are quick, easy, and they cook perfectly every time. Perfect any day as a side dish or a simple lunch.
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Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 3

Video

Ingredients
  

  • 3 russet potatoes
  • 1 cup water
  • 3 tablespoon butter
  • ¾ teaspoon salt, divided
  • ¾ teaspoon black pepper, divided
  • Sour Cream optional
  • Chives optional

Instructions
 

  • Thoroughly wash the russet potatoes under water.
  • Pierce a few holes in each potato with a fork to allow steam to escape while they are cooking.
  • Insert the Instant Pot trivet rack and place the potatoes on the top of the rack. Pour 1 cup of water into the Instant Pot and close the lid. Make sure the sealing ring is always securely inserted.
  • Pressure cook on high for 24 minutes.
  • Allow a natural steam release for at least 15 minutes before removing the lid.
  • Be careful removing potatoes as they will be hot. Serve with butter and your favorite toppings like sour cream and chives! Enjoy!

Notes

  1. I usually cook 3 potatoes at a time, but my 6 quart Instant Pot can hold about 5-6 medium size potatoes. Be sure not to overfill or go past the fill line.
  2. Cook time does not include time for Instant Pot to reach pressure or natural steam release.

Nutrition

Serving: 1potatoCalories: 270kcalCarbohydrates: 39gProtein: 5gFat: 12gCholesterol: 30mgSodium: 686mgFiber: 3gSugar: 1g
Course Side Dish
Cuisine American
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