Instant-Pot Baked Potatoes

Ingredients

• 300 ml (1 1/4 cups)water
• 4 mediumrusset potatoes, scrubbed clean and pierced several times with a fork
• to tastesour cream, shredded cheese and other preferred garnishes

Instructions

1. 1

   Prepare the pot

   Set the trivet inside the Instant Pot and pour in the water.

2. 2

   Cook the potatoes

   Arrange the potatoes in one layer on the trivet. Secure the lid and set the valve to Sealing. Select manual high pressure and cook for 25 minutes.

3. 3

   Release the pressure

   When cooking finishes, leave the pot for 10 minutes, then move the valve to Venting.

4. 4

   Open and serve

   Carefully lift out the potatoes, slice each one open and serve with your preferred toppings, such as butter, sour cream, cheese or chives.

What are baked potatoes?

A baked potato is a whole potato cooked until its skin is tender and its centre is soft enough to fluff with a fork. It is a familiar American side dish that can also make a straightforward meal when loaded with toppings.

This version uses an Instant Pot rather than an oven. Pressure cooking gives the potatoes a tender interior without needing to bake them for a longer stretch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 5g protein, 38g carbs, 0g fat.

Most of the listed carbohydrate comes from the potatoes; they also provide a little protein, while the potatoes themselves contribute very little fat. Sour cream, cheese and other toppings can add fat, protein and extra energy, so serve with a vegetable side and choose toppings to suit your plate.

Choosing the potatoes

Russets: Their starchy flesh is well suited to a fluffy centre. Choose medium potatoes of similar size so they cook at roughly the same rate.

Preparation: Scrub off any soil and pierce each potato several times with a fork, as directed. This recipe cooks them whole, so there is no need to peel or cut them first.

Setting up the Instant Pot

Water: Add the measured water to the inner pot before cooking. It creates the steam needed for pressure cooking.

Trivet: Keep the potatoes on the trivet in a single layer rather than placing them directly in the water. The recipe calls for the valve to be set to Sealing during cooking.

Getting the texture right

Doneness: After the pressure release, the potatoes should be tender enough for a fork to pass into the centre easily. If a potato is still firm, return it to the pot for more pressure cooking.

Fluffy centres: Slice the potatoes open while hot and gently loosen the flesh with a fork. Add toppings after opening so they reach the warm centre.

Allowing for pressure release

Rest: Once the 25-minute cooking time ends, let the pot sit for 10 minutes before moving the valve to Venting. This is part of the method, so include it in your timing.

Opening: Keep hands and face away from the escaping steam when venting. Wait until the pressure has fully released before opening the lid.

Serving ideas

Classic toppings: Serve with butter, sour cream, shredded cheese or chives, adjusting the amount to your taste. The recipe also leaves room for other preferred garnishes.

On the plate: Pair a potato with a protein-rich main and a vegetable side for a more rounded meal. You can also set out toppings separately so everyone can finish their own.

Recipe notes & tips

• Choose potatoes of similar size to help them finish cooking together.
• Pierce each potato several times before placing it in the pot.
• Arrange the potatoes in one layer on the trivet.
• Keep the full 10-minute rest before venting the pressure.
• Open the potatoes while hot to fluff the centres easily.

Variations

• Cheesy finish: Add shredded cheese to the hot, opened potato so it softens.
• Sour cream: Spoon sour cream over the fluffed centre just before serving.
• Chive topping: Scatter chopped chives over the potato for a fresh garnish.
• Butter finish: Add butter to the centre while the potato is still hot.
• Loaded style: Combine your preferred toppings after cooking for a more substantial potato.

Common mistakes to avoid

• Skipping the trivet: The recipe calls for the potatoes to sit above the water; place the trivet in the pot first.
• Crowding the pot: Potatoes should sit in a single layer; cook in batches if they do not fit that way.
• Forgetting to pierce: Make several fork holes in each potato before cooking, as specified.
• Venting too soon: Leave the pot undisturbed for 10 minutes after cooking before turning the valve to Venting.
• Opening under pressure: Wait until pressure has fully released before removing the lid.

How to store

Refrigerate leftover potatoes in an airtight container for up to 4 days. Reheat until hot throughout in the microwave or oven, and add toppings after reheating.

Frequently asked questions