Ingredients
- 5.0 lbs (80.0 oz / 2268g) russet potatoes, peeled and cut into uniform halves.
- 1.5 cups (12.0 oz / 340g) cold water.
- 1.0 tsp. (0.1 oz / 5g) fine sea salt, to taste.
Step-by-Step Instructions
- Prepare your Instant Pot Baked Potatoes by adding the 1.5 cups (12.0 oz / 340g) of water directly to the inner stainless steel pot and placing a metal or silicone steamer basket inside. Place the 5.0 lbs (80.0 oz / 2268g) of halved potatoes evenly into the basket. Close and securely lock the lid, ensuring the venting valve is set to the "Sealing" position.
- Select the MANUAL (or Pressure Cook) setting on the appliance and set the cooking time for exactly 10 minutes at HIGH pressure.
- Once the cooking cycle is complete and the timer beeps, let the pressure Release Naturally (NR) for exactly 15 minutes without touching the venting valve.
- After 15 minutes, release any remaining steam manually by carefully turning the valve to "Venting". Uncover the pot, gently remove your hot Instant Pot Baked Potatoes, season evenly with 1.0 tsp. (0.1 oz / 5g) salt, and serve immediately.
Nutritional Information
Here is the approximate nutritional breakdown per serving (based on 8 servings).
- Calories: 110
- Carbohydrates: 26g
- Protein: 3g
- Fat: 0g
Pro Tips
To ensure your Instant Pot Baked Potatoes turn out flawlessly every single time, follow these chef-approved tips:
- Uniform Sizing is Key: Cut your potato halves as evenly as possible. If some pieces are significantly larger than others, you will end up with a mix of undercooked and overcooked potatoes.
- Always Use a Trivet or Basket: Never place the potatoes directly in the water. Using a metal or silicone steamer basket keeps the potatoes elevated, steaming them to a fluffy texture rather than boiling them into a waterlogged mush.
- Don't Rush the Release: The 15-minute Natural Pressure Release (NPR) is crucial for the perfect Instant Pot Baked Potatoes. Releasing the pressure too quickly can cause the potato skins to split and the rapid temperature change can alter their fluffy interior texture.
- Enhance the Liquid: While water works perfectly fine, you can elevate the flavor profile of your Instant Pot Baked Potatoes by substituting the water with vegetable broth or chicken broth to infuse them with extra savory notes as they steam.
Frequently Asked Questions
Can I leave the skins on for Instant Pot Baked Potatoes? Absolutely! Leaving the skins on is highly recommended if you want to increase your fiber intake and save prep time. Just be sure to scrub the potatoes thoroughly under cold water before slicing and cooking them.
Why did my Instant Pot Baked Potatoes turn out mushy? Mushy potatoes are usually the result of two things: either they were submerged directly in the cooking liquid (always use your steamer basket!), or they were left in the Instant Pot on the "Keep Warm" setting for too long after the pressure was released.
Can I cook whole potatoes instead of halving them? Yes, you can make whole Instant Pot Baked Potatoes. However, you will need to increase the High-Pressure cooking time. Medium-sized whole potatoes typically require about 15-18 minutes of cooking time, plus the 15-minute natural release. Always pierce whole potatoes with a fork a few times before cooking to prevent them from bursting.
How do I store and reheat leftover Instant Pot Baked Potatoes? Allow any leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave them for 1-2 minutes or place them in a 350°F (175°C) oven until warmed through.
