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Instant Pot Baked Potatoes

Instant Pot baked potatoes cook under high pressure until tender, with fluffy centers and an easy-to-test doneness cue. This hands-off method uses a trivet and a 10-minute natural pressure release.
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Prep Time 5 minutes
Cook Time 17 minutes
natural pressure release 10 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 4 russet potatoes medium (8 to 10 ounces each)

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Scrub the potatoes and prick each one 5 or 6 times with a fork.
  2. Pour the water into a 6-quart Instant Pot and set the trivet inside.
  3. Arrange the potatoes on the trivet and seal the lid.
  4. Cook at high pressure for 15 minutes.
  5. Let the pressure release naturally for 10 minutes.
  6. Carefully quick-release any remaining pressure and open the lid.
  7. Test a potato with a knife; if the center is still firm, reseal and cook at high pressure for 2 more minutes, then quick-release.

Notes

Choose potatoes of similar size so they cook evenly. Refrigerate leftovers for up to 4 days; freezing is not recommended. These potatoes are naturally gluten-free and vegan.