Instant Pot Baked Potatoes
These Instant Pot Baked Potatoes are the best way to make baked potatoes. They cook up tender and perfect in the Instant Pot every time in a fraction of the time your oven would, and with half the work! Freezer-friendly, vegan, Whole30 and easy to make ahead!
Ingredients
- 4 medium Russet potatoes 8-10 oz each; scrubbed, rinsed and dried
- 1 cup cold water
Optional, for Serving
- coarse salt and freshly cracked black pepper
- vegan butter or ghee you can use grass-fed butter if not vegan/dairy-free
- fresh chopped parsley or chives
Instructions
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Pierce the potatoes all around with a fork.
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Place a metal trivet or a steamer basket inside to the inner pot of a 6-quart pressure cooker then add the water.
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Place the potatoes on top of the trivet. Close the lid and seal. Push the valve to steam.
Press the MANUAL or HIGH PRESSURE BUTTON and set the cook time for: 12 minutes for small (6 to 8 ounces) potatoes, 15 minutes for medium (8 to 10 ounces) potatoes, or 18 minutes for large (10 to 12 ounces) potatoes. It will take the pressure cooker 7 to 10 minutes to come to pressure.
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Once the cook time is up, allow steam to naturally release for 10 minutes for small potatoes and 15 minutes for larger potatoes, before opening the pressure cooker and serving.
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Use tongs to remove the potatoes from the instant pot and then cut each one lengthwise to split. Serve with optional toppings.
