Instant Pot Baked Potato

Yield: 5 servings

Prep: 45

Cook: 15

Total: 1

The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!

4.7 stars (45 ratings)

Ingredients

1 cup water
5 medium russet potatoes*
5 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste

Instructions

Add water to a 6-qt Instant Pot®. Place metal trivet into the pot.
Pierce potatoes with a fork; place potatoes on top of the trivet. Select manual setting; adjust pressure to high, and set time for 14 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
When cool enough to handle, cut each potato in half lengthwise; top with butter and season with salt and pepper, to taste.

Notes

*A medium-size potato weighs about 5.3 ounces, about the size of a computer mouse.

This Instant Pot Baked Potato recipe is brought to you by DAMN DELICIOUS

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