Description
These Instant Pot Baked Potatoes are fluffy on the inside with perfectly crispy skins, made quickly and easily in the pressure cooker followed by a quick broil or air fry.
Ingredients
Units
Scale
- 4 medium russet potatoes, scrubbed clean
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Instructions
- Pour 1 cup of water into the Instant Pot and place a trivet inside.
- Prick the potatoes a few times with a fork and place them on the trivet.
- Seal the lid and cook on high pressure for 12-20 minutes (12 mins for small potatoes, 20 mins for large ones).
- Once cooking is complete, allow pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove potatoes and pat dry if needed. Brush with olive oil and sprinkle with salt.
- Place under a broiler for 5-10 minutes, turning once, or air fry at 400°F for 5-8 minutes to crisp the skins.
- Serve hot with desired toppings.
Notes
- Cooking time varies depending on the size of the potatoes.
- Ensure potatoes are roughly the same size for even cooking.
- You can skip crisping if you prefer soft skins.
- Great topped with butter, sour cream, cheese, or chives.
Nutrition
- Serving Size: 1 potato
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg