Instant Pot Baked Potatoes: Easy, Fast, Perfectly Fluffy
A tender, fluffy baked potato in just 15 minutes using your Instant Pot. No oven needed! Perfect for quick weeknight dinners or meal prepping.
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Servings: 4 servings
Calories: 110kcal
Ingredients
- 4 medium russet potatoes (washed and dried)
- 1/2 teaspoon salt
- 1/2 cup water
Instructions
- Pierce each potato 3-4 times with a fork to allow steam escape.
- Place potatoes in the Instant Pot basket to avoid sticking.
- Pour water into the Instant Pot liner and add the salt.
- Secure the lid, set vent to 'sealing', and cook on high pressure for 10 minutes.
- After cooking, allow a 5-minute natural release, then quick release any remaining pressure.
- Remove potatoes, let cool slightly, then serve warm.
Notes
Do not oil the potatoes—trapped steam creates tender skin.
Check doneness by inserting a skewer; it should slide through easily.
Optional toppings: melted butter, sour cream, shredded cheddar, or chopped green onions.
For extra flavor, add a sprinkle of garlic powder before cooking.
Check doneness by inserting a skewer; it should slide through easily.
Optional toppings: melted butter, sour cream, shredded cheddar, or chopped green onions.
For extra flavor, add a sprinkle of garlic powder before cooking.
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 24g | Protein: 4g | Sodium: 125mg | Fiber: 2g