Baked Potatoes

Stav Kogan

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Servings: 4 servings

Calories: 110

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.
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.
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.

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.
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.

Calories: 110kcalCarbohydrates: 26gProtein: 3g

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