Active time: 10 min. Total time: 50 min.
Yield: Serves 4 (serving size: 1 potato)
If you want a perfect baked potato, then make it in your Instant Pot. Our Instant Pot Baked Potatoes are perfectly soft and fluffy on the inside thanks to all that steam, but still have a crispy, classic skin. They’re super easy and require minimal attention, and best of all, they make a great blank canvas—there are plenty of toppings and directions to go with these. Since the potatoes do have to spend a few minutes in the broiler, you can go ahead and take advantage of that by baking the potatoes and the toppings at the same time.
- 4small (6 oz. each) russet potatoes
- 1 cup water
- 1 1/2 teaspoons vegetable oil
- 1 teaspoon kosher salt
How to Make It
Scrub potatoes, and pat dry. Prick all over with a fork.
Place metal trivet in a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Arrange potatoes on trivet, and add water. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 10 to 12 minutes for cooker to come up to pressure before cooking begins.)
When cooking has finished, let the pressure release naturally (float valve will drop). (This will take 8 to 12 minutes.) Remove lid from cooker.
Preheat oven to broil with oven rack about 6 inches from heat. Rub cooked potatoes with vegetable oil, and sprinkle with salt. Place on an aluminum foil-lined baking sheet. Bake in preheated oven until skin is crispy, about 10 minutes.
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