Recipe
Instant Pot Baked Potatoes Recipe
Published: April 1, 2024
Looking for an easy and delicious recipe for Instant Pot baked potatoes? Try this simple and flavorful recipe for perfectly cooked potatoes every time. Ideal for a quick and satisfying meal.
Whipping up my instant pot baked potatoes is a breeze. Just pop 'em in, let the pot work its magic, and voila! Perfectly fluffy spuds ready for your favorite toppings.
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Ready for the best dinner side ever? My Instant Pot baked potatoes will leave you floored. Tender, fluffy, and perfectly cooked every time. They're quick to make and can be dressed up any way you like! Trust me, these spuds are gonna steal the show at your next meal. Who knew that humble potatoes could turn into such a treat? Let's get cooking, can't wait for you to try them out!
Ingredients for Instant Pot Baked Potatoes
- Russet potatoes: Starchy and fluffy when cooked, ideal for baking, absorbing flavors, and creating a satisfying texture in the dish.
- Water: Essential for creating steam in the instant pot, aiding in the cooking process and ensuring the potatoes are tender.
Did you know that adding a sprinkle of smoked paprika to your baked potatoes before cooking them in the instant pot can give them a delicious smoky flavor? It's a simple trick to elevate the taste of your dish!
Essential Tools for Making Baked Potatoes in the Instant Pot
- Instant Pot: Essential for pressure cooking the potatoes quickly and efficiently without sacrificing flavor or texture.
- Trivet: Elevates the potatoes above the water, ensuring they steam evenly and preventing them from getting soggy.
Common Questions About Making Baked Potatoes in the Instant Pot
Serves: 4 people
Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Ingredients:
- 4 medium-sized russet potatoes
- 1 cup water
- Salt, to taste
- Optional toppings: butter, sour cream, chives, cheese, bacon bits
Instructions:
- Wash the potatoes thoroughly and pierce each one several times with a fork.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Arrange the potatoes on the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Naturally release the pressure for 5 minutes, then do a quick release.
- Carefully remove the potatoes from the Instant Pot.
- Cut a slit in the top of each potato and fluff the insides with a fork.
- Season with salt and add your favorite toppings.
Read more: Instant Pot Potato Salad Recipe
Nutritional value:
Per Serving in Calories: 168 kcal | Carbohydrates: 38 g | Protein: 4 g | Total Fat: 0.2 g | Saturated Fat: 0.1 g | Trans Fat: 0 g | Monounsaturated Fat: 0 g | Polyunsaturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 12 mg | Dietary Fiber: 2 g | Sugar: 1 g | Calcium: 28 mg | Potassium: 888 mg | Iron: 2 mg | Vitamin A: 0 µg | Vitamin C: 12 mg
Can You Make Instant Pot Baked Potatoes Ahead of Time?
Make Ahead Instructions
- You can wash and pierce the potatoes ahead of time and store them in the refrigerator for up to 2 days before cooking.
- After cooking, let the potatoes cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
- To freeze, let the cooked potatoes cool completely, then wrap each potato individually in foil and place them in a freezer-safe bag.
- Potatoes can be frozen for up to 3 months.
- To reheat, thaw the potatoes in the refrigerator overnight and then bake in the oven until heated through.
