Instant Pot Baked Potatoes
Get ready to make the fluffiest and most delicious Instant Pot Baked Potatoes! These spuds are perfectly tender on the inside and a hassle-free cooking method for a family-favorite side dish.
Ingredients
- 2 large russet potatoes (8-10 ounces each)
- 1 1/2 cups chicken broth (sub: water)
Instructions
- Lightly prick each potato several times with fork or paring knife.
- Pour 1 cup broth into the 6-quart Instant Pot (or 1 1/2 cups for an 8-quart IP). Place a steamer rack/trivet in the pot. Add the potatoes on top, spacing them out evenly.
- Lock and seal the lid. Cook at high pressure for 16-18 minutes (check cooking notes for specific times). After the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes.
- Transfer potatoes to large plate and, using paring knife, cut 2 slits, forming X, in each potato. Press in at ends of potatoes to push flesh up and out. Serve with butter, sour cream, salt, and pepper, if desired.
Notes/Tips
- Potato Size Cooking Chart:
-
- Smaller Russet Potatoes (5 ounces each): 12-14 min
- Medium Russet Potatoes (6-7 ounces each): 14-16 min
- Large Russet Potatoes (8-9 ounces each): 16-18 min
- Extra Large Russet Potatoes (10+ ounces each): 18-20 min
- Piercing the potato skins all over with a fork allows steam to escape so your potatoes don’t burst.
- To ensure the potatoes are done on time, use potatoes that are even thickness and size.
- Try our Air Fryer Baked Potatoes or Crock Pot Baked Potatoes recipes instead.
- Find topping and serving ideas in our Baked Potato Bar article.
- Tip: If using water in the bottom, add salt to it for a little added flavor.
Nutrition
Serving: 1 potato | Calories: 223 kcal (11%) | Carbohydrates: 49 g (16%) | Protein: 7 g (14%) | Fat: 1 g (2%) | Cholesterol: 4 mg (1%) | Sodium: 667 mg (29%) | Fiber: 4 g (17%) | Sugar: 2 g (2%)
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