Instant Pot Baked Potatoes

By Rachel Cooks

Ingredients

4 large russet baking potatoes, 9 to 11 oz. each, or 2½ to 3 inches in diameter ((see note for different size potatoes))
1 cup water
wire trivet that comes with Instant Pot or steamer basket

Prep Time5mins
Cook Time15mins
Servings4

Instructions

Scrub potatoes with a brush until clean. Pierce potatoes with a fork 4 to 5 times.

Pour 1 cup water into the insert of the Instant Pot. Place wire trivet (the one that comes with the Instant Pot works great) in the bottom of the Instant Pot. Place potatoes on top.

Secure the lid and turn valve to seal, if necessary.

Set to Pressure Cook for 15 minutes (or manual, high pressure). See the guide below for different size potatoes. The time needed to pressurize will vary depending on how large and how many potatoes are in the pressure cooker.

After timer goes off, allow pressure to release naturally, about 15 to 20 minutes.

Once the pressure valve lowers, remove the lid and carefully lift out the potatoes. I usually use large tongs. Serve potatoes with desired toppings.