Instant Pot Baked Potatoes
Instant pot baked potatoes! Learn how to make perfect jacket potato in your pressure cooker, less than half the time you would spend making them if you used the oven or microwave. These baked potatoes are fluffy and tender, finished them off in the oven for that perfect crispy skin. These spuds are perfect for lunch or dinner and leftover can be used in breakfast too.
Instant Pot Baked Potatoes
Here in the UK, baked potatoes (Spuds) are popular for gracing lunch desks or dinner table we also call it jacket potato. This is one of the easiest instant pot potato recipe you can whip up in your pressure cooker. Perfect comfort food for cold weather or any other season. I served these fluffy baked potatoes with chilli con Carne, boy it was just perfect.
This instant pot potatoes recipe was ready in no time and I finished off in the oven for crispy skin. After all what is the point of a jacket potato if is not crispy on the outside, fork-tender and fluffy on the inside. These are better than shop-bought, it is fresh, delicious and you don’t have to wait hours to enjoy them as you would for oven baked potatoes
Best Potatoes To Use For This Recipe
You can make any type of potatoes in your instant pot, but the cooking time would vary. Floury potatoes like Maris Piper, Desiree, Kind Edward, Russets Potatoes are all perfect for making this instant pot baked potatoes.
What you will need for Instant pot baked potatoes
Large potatoes or any potato size
Water
How to make instant pot baked potatoes recipe
- Wash the potatoes clean
- Pierce the potatoes with fork or knife number of times, this is to prevent pressure building in the potatoes which might lead to them exploding whilst cooking.
- Place trivet in the inner pot of your IP then add a cup of water to the pan.
- Arrange the potatoes on the trivet, you don’t need to wrap them in a foil as this would add more cooking time to this recipe.
- Lock the IP securely and turn the valve to sealing position, select manual or high pressure and time for 16 minutes. The timing may change depending on the size of the potatoes you use. When the spud is done cooking, leave to natural pressure release for 10 minutes then carefully do a quick pressure release.
- Open the lid and use a thong to remove the potatoes from the pressure cooker. Cut the potatoes lengthwise and serve with any toppings and fillings of choice.
- For crispy skin: transfer the potatoes to an oiled oven tray, spray with more oil and place in the oven at 220C/420F for 5 to 10 minutes.
Baked potato fillings
There are endless ways to serve this pressure cooker baked potatoes. Your popular filling options are the humble butter, salt and black pepper. I served mine with instant pot chili, it doesn’t end there. These baked spuds are great with
Shredded cheese
Baked beans
Turkey chilli
Mayonnaise
Yogurt
Salad. Like I mentioned, your options are endless.
How To Use Leftover Potato
Leftover baked potatoes can be easily transformed to these delicious potato balls, loaded potato soup, potato waffles just to mention a few.
How to store baked potatoes
In the refrigerator: allow them to cool down completely before storing in the fridge. Don’t wrap them in foil either to avoid bacteria growth. These baked potatoes would stay up to 5 days in the fridge.
Pro Tips
Use instant pot crisp lid instead of the oven, one pan, fewer dishes to wash
Keep the potatoes the same size so they cook evenly.
Let the size of the potatoes guide you for how long to cook them for. Baby potatoes would cook between 8 to 10 minutes at high pressure. Medium size potatoes for 12 to 15 minutes at high pressure while large potatoes can be from 15 to 20 minutes depending on the size.
Love potatoes? Try this potato recipes
More Instant Pot Recipes For You
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Instant Pot Baked Potatoes
Equipment
- Instant Pot
Ingredients
- 4 Large potatoes or any potato size about 1kg (2.1lb)
- 1 cup Water
Instructions
- Wash the potatoes clean
- Pierce the potatoes with fork or knife number of times, this is to prevent pressure building in the potatoes which might lead to them exploding whilst cooking.
- Place trivet in the inner pot of your IP then add a cup of water to the pan. Arrange the potatoes on the trivet, you don’t need to wrap them in a foil as this would add more cooking time to this recipe.
- Lock the IP securely and turn valve to sealing position, select manual or high pressure and time for 16 minutes. The timing may change depending on the size of the potatoes you use. When the spud is done cooking, leave to natural pressure release for 10 minutes then carefully do a quick pressure release.
- Open the lid and use a thong to remove the potatoes from the pressure cooker. Cut the potatoes lengthwise and serve with any toppings and fillings of choice.
- For crispy skin: transfer the potatoes to an oiled oven tray, spray with more oil and place in the oven at 220C/420F for 5 to 10 minutes.
Notes
- Use instant pot crisp lid instead of the oven, one pan, fewer dishes to wash
- Keep the potatoes the same size so they cook evenly.
- Let the size of the potatoes guide you for how long to cook them for. Baby potatoes would cook between 8 to 10 minutes at high pressure. Medium size potatoes for 12 to 15 minutes at high pressure while large potatoes can be from 15 to 20 minutes depending on the size.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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