Instant Pot Baked Potatoes (No More Foil!) Recipe
Making Baked Potatoes in the Instant Pot is so much easier and faster than cooking them in the oven!
Trivet or steamer basket
- 5 medium russet potatoes
- 1 cup water
Scrub skin of potatoes with a brush until they are clean. Stab with fork 5-8 times. Don't wrap them in foil!
Pour 1 cup of water into the insert of the Instant Pot. Place steamer basket (or the trivet - the one that comes with the Instant Pot works great) in the bottom of the Instant Pot. Place potatoes on top of/inside steamer basket.
Secure the lid and turn the knob to sealing.
Use the manual mode or pressure cook button on Instant Pot and set to 12 minutes.
Allow pressure to “release naturally” – takes 15-20 minutes.
Once it is done releasing the pressure, remove the lid and serve immediately with desired toppings. You can also store in the fridge for 3-4 days in an airtight container.
- If you like to meal prep, then these potatoes are perfect for you. They last 4 to 5 days in the refrigerator in sealed container.
Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg