Description
Indulge in the ultimate comfort food with these Instant Pot Baked Potatoes—crispy on the outside, fluffy on the inside, and ready in no time!
Ingredients
Scale
- 4 medium-sized Russet potatoes
- 1 cup water
- Salt (to taste)
- Butter, cheese, sour cream, chives (optional)
Instructions
- Wash the Russet potatoes thoroughly under cold running water. Scrub away any dirt and pat them dry. Poke several holes in each potato using a fork.
- Pour 1 cup of water into the Instant Pot.
- Place the trivet inside the Instant Pot and set the washed potatoes on top of it without stacking them.
- Close the lid and set to high pressure for 12-15 minutes based on potato size.
- Once cooking is complete, allow for natural pressure release for about 10 minutes before switching to quick release mode.
- Carefully remove hot potatoes using tongs or an oven mitt. Top with butter, cheese, sour cream, chives, or your favorite toppings.
Nutrition
- Serving Size: 1 medium potato (173g)
- Calories: 160
- Sugar: 2g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Ensure all potatoes are similar in size for even cooking. Experiment with toppings like fresh herbs or spices such as paprika for added flavor. Substitute Russet potatoes for sweet potatoes for a healthier option.