Instant Pot Baked Potatoes
Ingredients
The potatoes
-
2–4
pieces
extra large Idaho Russet Potatoes
The cooking liquid and seasoning
-
1
cup
water
-
1
teaspoon
olive oil
-
generous pinch
salt
Instructions
- Add 1 cup of water to the bottom of the Instant Pot.
- Place a rack or steamer basket over the water.
- Wash and dry the potatoes, then poke them with a fork in 3-4 places.
- Rub the potatoes with olive oil and generously sprinkle with salt.
- Place the potatoes in the steamer basket and set the Instant Pot to pressure cook on high for 16 minutes.
- If potatoes are larger than 14 ounces, increase the cooking time to 18-20 minutes.
- Allow the pressure to release naturally.
- For crispy skin, place the potatoes in a hot convection or toaster oven for a few minutes.
Nutrition Facts (estimated)
Servings
2
Calories
198
Total fat
2.5g
Total carbohydrates
40.7g
Total protein
4.8g
Sodium
11.3mg
Cholesterol
0mg
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