Description
These Instant Pot baked potatoes are quick, fluffy, and delicious. Finished in the oven or air fryer for crispy skins, they’re perfect as a side or loaded with toppings for a meal.
Ingredients
Units
Scale
- 4 medium russet potatoes
- 1 cup water
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Wash and scrub the potatoes thoroughly. Prick each one a few times with a fork.
- Place the trivet in the Instant Pot and pour in 1 cup of water.
- Set the potatoes on the trivet. Seal the lid and cook on high pressure for 12–15 minutes (12 for small, 15 for large potatoes).
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- For crispy skins, preheat oven to 425°F (220°C) or use an air fryer. Rub potatoes with olive oil and sprinkle with salt.
- Bake or air fry for 10–15 minutes until skins are crispy.
- Serve hot with your favorite toppings.
Notes
- Cooking times may vary depending on potato size.
- Yukon gold or red potatoes can be used, but russets give the fluffiest interior.
- Great for meal prep—store leftovers in the fridge up to 4 days.
- Try topping with sour cream, cheese, chives, or chili for a loaded version.
Nutrition
- Serving Size: 1 potato
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg