Ah, the humble potato—so simple, yet so versatile, right? I remember a time when I was convinced nothing could beat the classic oven-baked spud, until, out of sheer curiosity (and, let’s be honest, a bit of laziness), I tossed a few in the Instant Pot.
The result? A revelation!
Fluffy insides with a texture that whispers perfection, every single time.
Steps
- Place the metal trivet inside the Instant Pot. Clean the potatoes thoroughly, then pierce them several times with a fork.
- Add water to the Instant Pot and arrange the potatoes on the trivet. If necessary, stack them gently on top of each other.
- Secure the lid, ensuring it is set to the sealed position. Select manual/pressure cook on high, and cook for 12 minutes for small potatoes, 15 minutes for medium, and 18 minutes for large potatoes.
- Allow the pressure to release naturally. Then, perform a quick release for any remaining pressure and carefully remove the lid.
- For crispy potato skins, place the potatoes on a baking sheet, spray with olive oil, and broil on high for 3-4 minutes until slightly crisp. Season with sea salt and serve as desired.
Ingredients
- Russet potatoes (or Yukon gold potatoes as a substitute)
- Water
- Sea salt
- Olive oil spray (optional for crispy skins)
Nutritional Values
Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg
FAQ
- Can I use a different type of potato for this recipe?
- Absolutely! While russet potatoes are preferred for their high starch content, which results in a fluffy texture, you can also use Yukon gold potatoes as a great alternative.
- How do I ensure my baked potatoes have crispy skins?
- For crispy skins, don’t skip the broiling step. After pressure cooking, place your potatoes on a baking sheet, spray them with olive oil, and broil in the oven for 3-4 minutes until the skins are slightly crisp.
- How should I store leftover baked potatoes?
- Store leftover baked potatoes in an airtight container in the refrigerator for up to 5 days. Ensure they are completely cooled before storing. For longer storage, wrap them in aluminum foil and freeze for up to 1-2 months, thawing overnight before reheating.
- What can I serve with Instant Pot baked potatoes?
- Baked potatoes are versatile and pair well with many dishes. They complement proteins like ribeye steak, meatloaf, salmon, chicken, and pork tenderloin. You can also top them with chili, curry, or BBQ sauce for a hearty meal.
- How can I tell if my potatoes are fully cooked?
- To check if your potatoes are done, insert a toothpick into the center. If it goes in and comes out easily, your potatoes are ready to eat.
Tips
- Ensure your potatoes are completely dry after washing to prevent excess moisture from affecting the crispiness of the skins.
- For perfectly crispy potato skins, don’t skip the optional broiling step. A light spray of olive oil and a few minutes under the broiler will enhance texture.
- To verify your potatoes are fully cooked, insert a toothpick; if it goes in and out smoothly, they are ready to eat.
- Cut your potatoes open immediately after cooking to maintain their fluffy texture and prevent them from becoming dense.
Equipment
- Instant Pot
- Metal trivet for Instant Pot
- Olive oil spray (if you want crispy skins)
