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.
Servings: 2 servings
Calories: 223kcal
Ingredients
- 2 large russet potatoes 8-10 ounces each
- 1 1/2 cups chicken broth or 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*. 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.
- *16 minutes for an 8 ounce, 17 minutes for a 9 ounce, and 18 minutes for a 10 ounce potato. Pressure cook for an additional minute if it's not tender enough after the natural release.
Notes
- Potato Size Cooking Chart:
-
- Smaller Russet Potatoes (5 oz each): 12-14 min
- Medium Russet Potatoes (6-7 oz each): 14-16 min
- Large Russet Potatoes (8-9 oz each): 16-18 min
- Extra Large Russet Potatoes (10+ oz 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: 1potato | Calories: 223kcal | Carbohydrates: 49g | Protein: 7g | Fat: 1g | Cholesterol: 4mg | Sodium: 667mg | Fiber: 4g | Sugar: 2g