Instant Pot Baked Potatoes
These Instant Pot Baked Potatoes are soft and fluffy in the middle and crispy on the outsides. Serve plain or as loaded baked potatoes with your choice of toppings!
Snacks, Side Dishes, and Appetizers
instant pot, loaded, russet potatoes
washed and dried
Shredded cheese, queso, sour cream, bacon, green onions, chives, crumbled feta, etc.
optional for turning into loaded baked potatoes
Pour 1 cup cold water into your 6 quart Instant Pot, then place in trivet. Set aside.
Pierce each potato all the way around with a fork, about 5-6 times, then place the pierced potatoes onto the trivet (stacking on top of each other, if necessary).
Close and lock the lid - be sure the pressure valve is pointed toward SEALING.
Cook on HIGH pressure for 15 minutes.
Allow the pot to naturally release for 10 minutes before flipping the valve to release any remaining pressure and removing the lid.
Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone baking mat, then carefully place the potatoes onto the prepared baking sheet.
Rub each potato all over with olive oil then sprinkle generously with salt.
Bake in the preheated oven for 10 minutes or until the skin is crisped to your liking.
Remove the potatoes from the oven, cut a small X on the top of each potato then use your hands (be careful, they’re hot!) to gently press the potatoes inward so that they “bloom” from the X.
Sprinkle the inside flesh with salt, then top with desired toppings and enjoy!
Take 5 seconds to
rate this recipe below
We greatly appreciate it!
Nutritional information does not include olive oil and salt to taste or optional toppings.