Instant Pot Baked Potatoes

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Whether for a main dish, a simple size, or even a baked potato bar, this quick and simple recipe will have delicious and fluffy baked potatoes cooked and ready in under 20 minutes. Easily customized to your liking feel free to add any toppings of your choice!

Ingredients

• Russet Potatoes: I’ve only tried this recipe using russet potatoes but gold, red, etc. should work fine also. I might adjust the cooking time if the potatoes are smaller in size. This recipe uses a 5 lb bag of medium sized russet potatoes.
• Salt: I prefer pink Himalayan sea salt but any kind will work.
• Pepper
• Optional toppings: Vegan butter, vegan sour cream, vegan cheese shreds, chili, veggies, etc.
• *For this recipe I use my handy Instant Pot but any pressure cooker will work. If you don’t already have an instant pot I highly suggest you look into purchasing one.

How to Make Baked Potatoes in the Instant Pot

Put 1 cup of water into your instant pot liner and place trivet inside. Wash and place potatoes on trivet inside instant pot liner. Seal your pressure cooker and set it to pressure cook for 15 minutes. After the timer beeps allow potatoes to cool for an additional 5 minutes before opening the lid. After 5 minutes carefully release any excess pressure. Remove instant pot lid and carefully remove baked potatoes using tongs or oven mitt. Slice cooked potatoes down the center and fill with any yummy toppings you choose. Serve and enjoy!

Instant Pot Baked Potatoes

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Course Main Course, Side Dish

Equipment

• Pressure Cooker

Ingredients

  

• 5 lb bag Russet baked potatoes or less.
• salt I prefer pink Himalayan sea salt
• pepper
• vegan butter optional
• vegan sour cream optional
• parsley or chives for garnish optional
• vegan cheese shreds optional