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Instant Pot “Baked” Potato
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Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 40 minutes
Yield: varies
Method: Instant Pot
Cuisine: American
INGREDIENTS
russet or yukon gold potatoes, scrubbed clean (you can do 1 potato or up to 4-5 pounds)
INSTRUCTIONS
Add 1 cup of water to the pressure cooker pot and place trivet or a steamer basket inside. Stack potatoes inside, larger ones on the bottom, smaller on the top. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
When cooking is complete, use a natural release. Could also use a quick release if needed, but they are more moist with a natural.
Serve with desired toppings like butter, sour cream, shredded cheese, diced ham, steamed broccoli, BBQ pork, gravy, nacho cheese sauce, runny egg, etc.
NOTES:
Russet Potatoes are a more starchy potato and make a light, fluffy baked potato. Yukon gold are a waxy variety and result in a very creamy baked potato. Both are amazing in their own way!
Shred any extra potatoes, scatter them on a sheet pan, and freeze for hash browns. Once frozen place them in a freezer safe ziplock bag.
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