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Instant Pot Baked Potatoes

Instant Pot baked potatoes cook under pressure until fork-tender, then broil briefly for crisp skins. A quick brush of olive oil and a sprinkle of kosher salt finish these easy potatoes.
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Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium, about 8 ounces each
  • 1 cup water
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt

Equipment

  • 1 6-quart Instant Pot
  • 1 rimmed baking sheet

Method
 

  1. Scrub the potatoes and pat them dry.
  2. Prick each potato several times with a fork.
  3. Pour the water into a 6-quart Instant Pot.
  4. Set in the trivet and arrange the potatoes on it.
  5. Seal the lid and cook on High pressure for 12 minutes.
  6. Let the pressure release naturally for 10 minutes.
  7. Carefully quick-release any remaining pressure.
  8. Check that a fork slides easily into the center of each potato; if needed, reseal and cook on High pressure for 2 more minutes before quick-releasing.
  9. While the potatoes cook, heat the broiler with a rack about 6 inches from the element.
  10. Transfer the tender potatoes to a rimmed baking sheet.
  11. Brush the potatoes with the olive oil.
  12. Sprinkle the potatoes with the kosher salt.
  13. Broil for 3 to 5 minutes, turning once, until the skins are crisp.

Notes

For crisp skins, pat the potatoes completely dry before broiling. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the potato texture may soften after thawing.