Ingredients
Potatoes
- 4 Russet potatoes (6-8 ounces each)
Cooking Liquid
- 1 cup water
Toppings (optional)
- Salt, to taste
- Pepper, to taste
- Olive oil (for brushing, optional)
- Cheese
- Bacon
- Sour cream
Instructions
- Prepare Potatoes: Scrub the Russet potatoes thoroughly and use a fork to poke holes all over each potato. This helps steam escape during cooking.
- Add Water and Trivet: Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the potatoes on the trivet. They can be stacked if needed.
- Pressure Cook: Seal the Instant Pot lid and set the cooker to manual high pressure for 16 minutes. This will cook the potatoes through perfectly.
- Release Pressure: Once the cooking time ends, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
- Remove and Optional Crisping: Carefully take the potatoes out of the pot. If you prefer crispy skin, brush the potatoes with olive oil and broil in the oven for 3-5 minutes.
- Serve: Split open the potatoes and season with salt, pepper, and your choice of toppings such as cheese, bacon, and sour cream.
Notes
- Scrubbing and poking the potatoes helps steam cook them evenly.
- Natural pressure release ensures the potatoes finish cooking gently.
- Broiling after Instant Pot cooking crisps the skin if desired.
- Russet potatoes are best for this recipe due to their starchy, fluffy texture when cooked.
- You can stack the potatoes in the Instant Pot if needed; just place them on the trivet.
- Prep Time: 5 minutes
- Cook Time: 16 minutes pressure cooking + 10 minutes natural release
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
