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Crispy Instant Pot Baked Potatoes
Course:
Side Dish
Cuisine:
American
Keyword:
baked potato, instant pot
Prep Time:
18
minutes
minutes
Cook Time:
12
minutes
minutes
Pressure Build & Release Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Calories:
123
kcal
Author:
Platings and Pairings
Learn how to make Instant Pot Baked Potatoes with crispy skins! They cook in just 12 minutes in your pressure cooker. Then, finish them off under the broiler for perfect, crispy & salty skins.
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Ingredients
4 - 8
medium potatoes
1
cup
water
Olive oil
optional
Kosher salt
optional
Instructions
Add 1 cup water and trivet or steamer basket to Instant Pot.
Pierce each potato five times with a fork and place on trivet. Be sure potatoes are not touching water.
Set for MANUAL, HIGH pressure for 12-18 minutes depending on potato size. It will take the pressure cooker 7-10 minutes to come to pressure.
Naturally release the pressure for 10 minutes, before releasing any remaining pressure and opening the lid.
While pressure is releasing, preheat broiler to HIGH.
Place potatoes on baking sheet, rub with olive oil and sprinkle liberally with kosher salt. Broil 4-6 minutes until the skins are crispy.
Video
Notes
Cooked potatoes will store in the fridge for up to five days.
Nutrition
Calories:
123
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Sodium:
33
mg
|
Potassium:
879
mg
|
Fiber:
5
g
|
Vitamin C:
24.3
mg
|
Calcium:
64
mg
|
Iron:
6.9
mg