Instant Pot Baked Potatoes
These Instant Pot Baked Potatoes come fully loaded with bacon, cheddar, sour cream and chives - and they cook way faster than in the oven!
Servings: 4 servings
Calories: 440kcal
Ingredients
- 4 large-sized russet potatoes
- 1 cup water
Toppings
- Bacon or turkey bacon
- Shredded cheddar cheese
- Butter
- salt & pepper
- Chives or green onions
- sour cream
Instructions
- Prick potatoes all over with a fork. Place trivet in the bottom of the Instant Pot and add water. Add potatoes then place lid on.
- Press the pressure cook button and set to high, then cook for 20 minutes for large potatoes, 15 minutes for medium-sized potatoes and 12 minutes for small potatoes. Instant Pot will take about 5-10 minutes to come to pressure.
- Let the Instant Pot naturally release pressure, which should take about 15 minutes or so (wait until the pressure gauge has dropped and lid opens easily).
- Meanwhile, prepare toppings and cook bacon. When potatoes are finished remove from the Instant Pot with a pair of tongs and then open and load 'em up! Add as many or as few toppings as desired. Serve and enjoy!
Video
Notes
Make sure to poke holes in the potatoes before cooking so they don’t explode.
Adjust the cooking time based on the size of your potatoes.
The Instant Pot will take about 15 minutes to do a natural release of the pressure.
Store these potatoes in the fridge for up to 5 days. Reheat in the oven for 15-20 minutes at 350° F or in the microwave.
Freeze for up to 3 months then reheat from frozen or thaw in the fridge overnight.
Nutrition
Calories: 440kcal | Carbohydrates: 51g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 465mg | Potassium: 1249mg | Fiber: 5g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 80.9mg | Calcium: 80mg | Iron: 3.1mg