Instant Pot Baked Potatoes
Perfect Baked Potatoes every time in less than 15 minutes! This easy Instant Pot method gives you tender potatoes with soft, fluffy centers.
Servings: 3 servings
Calories: 168kcal
Ingredients
- 3 Russet Potatoes
- 1 Cup Water
- Butter, unsalted
- Salt & Pepper, to taste
- Toppings, Optional: Shredded cheese or Velveeta cheese, bacon bits, green onions, chili, or your favorite baked potato toppings
Instructions
- Place the trivet rack inside the Instant Pot.
- Pour 1 cup of water into the bottom of the pot.
- Clean potatoes and poke each one with a fork a few times.
- Arrange the potatoes on the trivet in a single layer.
- Close and lock the lid, making sure the valve is set to Sealing.
- Cook on Manual (high pressure) for 12 minutes.
- Allow the pressure to release naturally for about 5 minutes, then carefully do a quick release for any remaining pressure.
- Remove the potatoes, slice them open, fluff the insides with a fork, add butter and your favorite toppings before serving.
Notes
How to Store Baked Potatoes
Allow the potatoes to cool completely before storing.- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap each potato tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Reheat: Microwave for 2-3 minutes until heated through, or warm in a 350℉ oven for about 15-20 minutes.
Nutrition
Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 0.2g | Potassium: 888mg | Fiber: 3g
