Instant Pot Baked Potatoes Recipe

I absolutely adore this recipe because it delivers perfectly fluffy potatoes every time with minimal effort, thanks to the magic of the Instant Pot! Plus, the option to crisp up the skins with a touch of olive oil and sea salt makes them irresistibly delicious and Instagram-worthy.

I love to create recipes that are not only uncomplicated but also tasty, and making baked potatoes in the Instant Pot is one of my favorites. You only need 4 medium Russet potatoes and 1 cup of water to achieve perfect fluffiness.

For those of you who, like me, enjoy a crispy skin on your potatoes, try brushing each one with a tablespoon of olive oil and sprinkling it with coarse sea salt. That’s what I do, and it makes for a healthy and satisfying side dish.

Ingredients

Potatoes (Russet): An excellent source of fiber; potassium abounds in them.

H2O: Indispensable for generating steam; maintains the humidity levels in potatoes.

Extra virgin olive oil: Adds healthy fats; creates crispy skin.

Sea Salt, Coarse: Increases flavor and supplies minor elements.

Ingredient Quantities

• 4 medium Russet potatoes
• 1 cup of water
• 1 tablespoon olive oil (optional, for crispy skin)
• Coarse sea salt (optional, for seasoning)

Instructions

1. Clean the Russet potatoes so there is no dirt or debris left on them. Use a brush to get in all the nooks and crannies, and do it under running water so the dirt can wash away. It helps to use a fair bit of water pressure (but not so much that you damage the potato), and for best results, do it outside as the cleanup is way easier.

2. Poke each potato multiple times with a fork to make sure steam can escape while they cook.

3. Add 1 cup of water to the Instant Pot, and put a trivet or steaming rack inside.

4. Layer the potatoes atop the trivet in a single layer, being careful to make sure they do not touch the water.

5. Fasten the cover on the Instant Pot and adjust the valve to the sealing position.

6. Choose the “Pressure Cook” or “Manual” setting and set the timer for a duration of 12 to 20 minutes, contingent upon the dimensions of the potatoes (12 minutes for smaller ones, 20 minutes for those on the larger side).

7. Once the timer goes off, let the cooker sit for 10 minutes to release pressure naturally. After that, switch the valve to the venting position to let out any pressure that remains.

8. Remove the lid carefully and take the potatoes out using tongs.

9. Brush each potato with olive oil and, if desired, sprinkle with coarse sea salt, for crispy skin.

10. To achieve additional crispiness, put the potatoes under a broiler for 3 to 5 minutes until the skins turn a golden brown color that’s nice and crispy. Serve them hot with any toppings you’re into.

Equipment Needed

1. Vegetable brush
2. Fork
3. Instant Pot
4. Trivet or steaming rack for Instant Pot
5. Tongs
6. Broiler (oven with broiling capability)
7. Basting brush (for olive oil)

FAQ

• Can I use sweet potatoes instead of Russet potatoes?You can cook sweet potatoes in the Instant Pot using the same method, though the size of the sweet potatoes might alter the cooking time somewhat.
• How many potatoes can I cook at once?The Instant Pot is capable of cooking an indefinite number of potatoes, as long as they fit into the pot in a single layer. When filling the pot, keep in mind that potatoes shouldn’t be stacked on top of one another, and allow for sufficient space throughout the pot to enable steam circulation.
• Do I need to pierce the potatoes before cooking?Indeed, it is advisable to puncture every potato several times with a fork. Doing so permits steam to escape and prevents the potatoes from bursting.
• What is the cooking time for larger potatoes?If you have larger Russet potatoes, you should cook them for a longer time. They need 20-25 minutes at high pressure. If you only cook them for 15 minutes, they’ll still be undercooked and crunchy.
• Can I skip the olive oil and sea salt?Indeed, these are non-compulsory components. The olive oil and sea salt enhance the taste and also assist in getting the skin nice and crisp, but the potatoes would turn out just right even if you cooked them without these two.
• Can I use foil to wrap the potatoes?You do not need to wrap the potatoes in foil when using the Instant Pot. In fact, it is better not to, as interfering with the way the potatoes cook in the Instant Pot might not yield the results that you want.
• How can I make the skins extra crispy?Once the potatoes are cooked, use a pastry brush to apply olive oil to their surface and sprinkle raw sea salt over them. Put the potatoes on the top rack of the oven and switch on the broiler. Cooking the potatoes under the broiler for 2-5 minutes achieves a nice, crispy finish.

Substitutions and Variations

For Russet potatoes, you could substitute with Yukon Gold or Red potatoes, giving you a different texture and flavor.
You can use avocado oil or melted butter instead of olive oil for a similar effect on the crispy skin.
If you lack coarse sea salt, you can substitute it with kosher salt, Himalayan pink salt, or any of the following alternatives. They are listed from most similar to coarse sea salt in texture or flavor to least similar.

Pro Tips

1. Uniform Potato Size: Choose potatoes that are roughly the same size to ensure even cooking in the Instant Pot. If the potatoes vary greatly in size, some might end up overcooked while others remain undercooked.