Foolproof Instant Pot Baked Potatoes
These Foolproof Instant Pot Baked Potatoes are fluffy inside and crispy outside, ready in under an hour with minimal effort!
Equipment
- Instant Pot
- Trivet
- Sharp Knife
- Measuring cup
- Spray Bottle
Ingredients
- 4-5 medium-sized russet potatoes choose similar size for even cooking
- 1 cup water for creating steam in the Instant Pot
- sea salt to taste, enhances flavor
- olive oil spray light spray for crispy skin
Instructions
- Wash the russet potatoes thoroughly under running water and pat dry. Poke several holes in each potato with a sharp knife to allow steam to escape.
- Pour 1 cup of water into the Instant Pot and place the trivet inside, ensuring it sits above the water.
- Place the prepared potatoes on the trivet in a single layer, not overcrowding them to allow even cooking.
- Lightly spray the potatoes with olive oil and sprinkle generously with sea salt.
- Close the Instant Pot lid and set the valve to sealing. Select manual or pressure cook and set timer for 12-15 minutes depending on potato size.
- Allow pressure to release naturally for about 10 minutes, then carefully switch the valve to venting to release remaining steam.
- Carefully open the lid and remove potatoes with tongs. Serve hot with your favorite toppings.
Notes
- Use melted butter or any vegetable oil if you don’t have olive oil spray.
- You can substitute russet potatoes with Yukon Gold or red potatoes, adjusting cooking time accordingly.
- For crispier skins, brush potatoes with olive oil and broil for a few minutes after cooking.
- Store leftover potatoes wrapped in foil or airtight container in the fridge for up to 4 days.
- Ensure potatoes are similar in size for even cooking and poke holes to prevent bursting.