The BEST way to make baked potatoes is in the Instant Pot! These Instant Pot Baked Potatoes are fluffy, creamy and ready in about 30 minutes--no heating up the kitchen or hour of baking needed.
Plus tips on how to get crispy skin--just like at restaurants!
Instant Pot Baked Potato Recipe:
4-8 russet potatoes, scrubbed clean.
Directions:
Place the trivet in the inner pot of the pressure cooker. Add 1 cup of cold water if using a 3 or 6 quart instant pot and 1.5 cups of cold water if using an 8 quart instant pot. Pierce the potatoes 5-6 times each and place on the trivet.
Place lid on Instant Pot and be sure vent knob is pointed to sealed.
Hit manual and adjust cook time using following as a guide:
10 minutes for small potatoes (about 2 inches in diameter or 3-4 ounces)
12 minutes for medium potatoes (between 2.5-3 inches in diameter or 5-7 ounces)
16 minutes for large potatoes (between 3.5-4.5 inches in diameter or 8-10 ounces)
20 minutes for extra large potatoes (between 5-6 inches in diameter or 11-13 ounces)
Once cook time has elapsed, let pressure release for at least 5 minutes, then do a quick release of pressure.
If desired, brush with butter/oil and sprinkle with salt and broil for a few minutes to crisp up the skin.
Full Printable Recipe: amindfullmom.com/instant-pot-...
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