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!
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