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Pressure Cooker Baked Potatoes [Instant Pot]

Pressure Cooker Baked Potatoes

Pressure Cooker Baked Potatoes most likely made in your Instant Pot that turn out fluffy and fork tender, in just 15 minutes!
5 from 3 votes
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Course: Main Course, Side Dish
Cuisine: American
Prep Time: 2 minutes
Cook Time: 35 minutes
Calories: 126kcal
Author: Nichole Crews

Ingredients

  • 4-6 large Russet potatoes
  • 1 cup water

Instructions

  • Pour 1 cup cold water into the bottom of the pressure cooker, and then place a trivet at the bottom.
  • Scrub 4-6 Russet Potatoes and pierce with a fork.
  • Set to high pressure and cook 15 minutes. For smaller sized, you can start with 12 minutes.
  • Allow pressure to release naturally for 8-10 minutes and then turn valve to release any remaining pressure.
  • Crisp under the broiler. If you're eating as-is and want a crispy skin, you can broil for 2-3 minutes in the oven. (optional)

Notes

  • Small Russet potatoes (6 to 8 ounces): 12 minutes on high pressure
  • Medium Russet potatoes (8 to 10 ounces): 15 minutes on high pressure
  • Large Russet potatoes (10 to 12 ounces): 18 minutes on high pressure
serving size is one large potato, as-is. Can easily half one potato and half the nutrition info below.

Nutrition

Serving: 1g | Calories: 126kcal | Carbohydrates: 26g | Protein: 5g | Fiber: 5g
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