Instant Pot Baked Potatoes
Get out the pressure cooker! This recipe for Instant Pot Baked Potatoes is practically effortless AND super delicious too. Just 20 minutes to done!
Servings 8
Ingredients
- 5-8 russet potatoes – medium
- 2 tsp sea salt
- 1-1/2 cups water
- cheese, butter, sour cream, parsley, chives, bacon bits for garnish if desired
Instructions
- Wash the potatoes & place on top of the trivet in your pressure cooker.
- Sprinkle with salt & add the water to the bottom of the pot.
- Close the lid & steam valve & set to high pressure for 14 minutes.
- Once it is done cooking, allow for slow release for 7 minutes before using the quick release.
- Use a fork to make sure the potatoes are tender before serving.
- Remove & garnish as desired.
Notes
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.