Perfectly fluffy and flavorful baked potatoes in half the time it takes in an oven.
As someone who’s not a big fan of kitchen gadgets, I must confess that I was late to the party when it came to cooking with an Instant Pot. Mostly, it was because I was unsure of how pressure-cooking worked, but I also didn’t love the idea of another appliance cluttering up my countertops. However, my interest piqued after hearing countless friends, coworkers, and family members raving about how much it sped up their cooking times—less than an hour for a juicy, two-pound pot roast, or fall-off-the-bone tender ribs in only half an hour! Consider me sold.
After finally jumping on the pressure-cooking bandwagon, I was eager to try making baked potatoes, a dish that typically requires a bake time of up to 90 minutes in the oven. I was thrilled to discover that after just 14 minutes in the Instant Pot (followed by a natural pressure release of about 20 minutes), they came out as fluffy and flavorful as they do when baked in an oven. My mind was officially blown. Now, instead of only making baked potatoes on special occasions, I can whip them up in the middle of a busy week. The texture of Instant-Pot baked potatoes is incredibly light and airy, and they have a creamy, rich flavor. While I love to enjoy my spuds with a generous pat of butter and some salt and pepper, this dish is very versatile, as you can pile on as many, or as little, toppings as you’d like. Some of my favorites happen to be a few spoonfuls of Vegan Chili to add some protein and a couple of dollops of Sour Cream Dip when I’m craving a zesty kick.
Are Instant-Pot Baked Potatoes Healthy?
Since this recipe relies on the buildup of pressure to cook the potatoes rather than any oil or butter, they can be considered a healthy option. Potatoes are also gluten-free as well as a good source of fiber and other nutrients like vitamin C. However, since they are a starchy vegetable, they are high in carbohydrates. It’s also good to keep in mind that whatever toppings you put on the potatoes, such as butter, bacon, or cheese, will affect its nutritional value.
If you’re following a vegan or dairy-free diet, you could top your baked potatoes with a plant-based butter option instead of regular butter, or even olive oil. And if you’re going for a “loaded” baked potato, you can also opt for plant-based sour cream, shredded cheese, and even vegan bacon bits.
How Does An Instant Pot Work Exactly?
An Instant Pot is an electric pressure cooker that can cook food very quickly, often in half the time it takes to cook it traditionally. It’s essentially a pot with a tightly-fitted lid and a steam valve. By adding water to the pot and sealing the lid during cooking, it traps steam inside, which results in a buildup of pressure and an increase of temperature. This causes foods to cook much more quickly than they normally would. It has a gauge to let you know the pressure level, and it has a steam valve, so you can release the steam safely once cooking is complete.
In addition to cooking food faster, it’s also more convenient because you don’t have to stand over the stove while cooking. You can simply set it, walk away, and it does all the work for you. Even better, it’s a multipurpose appliance, since you can also use the Instant Pot as a slow cooker, rice cooker, yogurt maker, and a pot to sauté, sear, or simmer foods. This allows you to streamline your countertop appliances.
How Do I Store Leftovers?
Once your baked potatoes have cooled completely, wrap them in plastic wrap or aluminum foil, place them in an airtight container, and store them in the fridge for up to 4 days or in the freezer for up to 3 months. If frozen, allow the potatoes to thaw in the fridge overnight. To reheat them, unwrap, pop the spuds on a baking sheet, and place them in the oven for 15 to 20 minutes at 350°F. You could also reheat them in the microwave, but baking them allows the skin to get nice and crispy while maintaining a fluffy interior.
Serving Suggestions
While these baked potatoes are delicious with just some butter and salt and pepper, you can definitely turn them into “loaded baked potatoes” with toppings like sour cream, cheese, chives, and bacon bits. For a gourmet twist, try serving them with some Roasted Mushrooms, Roasted Tomatoes, and Garlic-Parmesan Sauce. Chili is also a well-loved topping, in which case I’d recommend either this Buffalo Chicken Chili or Cowboy Chili.
As for what to serve alongside your Instant-Pot baked potatoes, nothing is more classic than steak and potatoes. I highly recommend serving them with Bacon-Wrapped Steak. However, they’d also pair beautifully with other proteins, such as Rosemary Chicken or BBQ Pork Chops. For a lighter meal, you could also serve them with a refreshing salad like this Blue Cheese Salad or a vegetarian soup like Broccoli-Cauliflower Soup.
Ingredients
- 1 cup water
- 5 medium russet potatoes
- 5 tablespoons unsalted butter
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Pour the water into a 6-quart Instant Pot. Insert the metal trivet into the pot.
- Thoroughly pierce the potatoes with a fork to allow steam to escape during cooking. Arrange the potatoes on the trivet inside the Instant Pot.
- Secure the lid of the Instant Pot and set the valve to the sealing position. Select the manual setting, adjust the pressure level to high, and set the timer for 14 minutes.
- Once the cooking cycle is complete, let the pressure release naturally according to the manufacturer’s instructions, which should take about 20-30 minutes.
- Carefully open the lid after the pressure has fully released. When the potatoes are cool enough to handle, slice each one in half lengthwise.
- Top each potato half with a dollop of unsalted butter, and season with kosher salt and freshly ground black pepper to your liking.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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