Easy Baked Potatoes - Instant Pot
An Instant Pot baked potato can be difficult to tell if it's done. Since they don't shrink up and pull away from the skin like an 'oven' baked potato, they don't pass what I call the 'pinch test'. They are done when the internal temp is 200-210. So it's best to check them with a thermometer.
Equipment
Ingredients
- 2-6 large Potatoes the size of your fist
- 1½ cups water
- Trivet or steam rack yes, you need this to keep the potatoes out of the water
Instructions
- Scrub potatoes and stab a few times with a fork. DO NOT WRAP POTATOES IN FOIL.
- Place trivet in the bottom of pot and add water. Place potatoes on top of trivet. You can stack them.
- Put lid on pot and set to seal. Use Manual or Pressure Cook for 25 min on HP, then QR.
- Baked potatoes are done when they have an internal temperature of 200-210 degrees. Use an instant-read thermometer to check the internal temp. You can always cook your potatoes more if needed.
- You can let the potatoes rest and sit in the pot to keep warm until dinner, or you can dig in and prepare it and add all of your fixins'.
Notes
When you check your potatoes they might still feel firm, but they are probably done. Sometimes people keep trying to cook the potato to soften them and they don't realize that the potato is fully cooked already. In a pressure cooker, a potato doesn't shrink and lose water mass as they would in an oven, so they are plumper and firm. They won't pass the same 'pinch test' as oven-baked potatoes do. You know when you lightly pinch the outside to test if they are done. Check the internal temp to make sure it is between 200-210 degrees.
- 3 min for baby potatoes (the size of a quarter)
- 12 min for small or B sized potatoes, whole ( 3.4 oz)
- 25 minutes on high pressure for large potatoes (fist size 6.5 oz)
- 35 minutes for extra-large potatoes (about 10 oz)
- 45 minutes for enormous bakers (these are like two fists in size 16 oz)
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Easy Baked Potatoes - Instant Pot
An Instant Pot baked potato can be difficult to tell if it's done. Since they don't shrink up and pull away from the skin like an 'oven' baked potato, they don't pass what I call the 'pinch test'. They are done when the internal temp is 200-210. So it's best to check them with a thermometer.
Servings: 2 servings
Equipment
Ingredients
- 2-6 large Potatoes the size of your fist
- 1½ cups water
- Trivet or steam rack yes, you need this to keep the potatoes out of the water
Instructions
- Scrub potatoes and stab a few times with a fork. DO NOT WRAP POTATOES IN FOIL.
- Place trivet in the bottom of pot and add water. Place potatoes on top of trivet. You can stack them.
- Put lid on pot and set to seal. Use Manual or Pressure Cook for 25 min on HP, then QR.
- Baked potatoes are done when they have an internal temperature of 200-210 degrees. Use an instant-read thermometer to check the internal temp. You can always cook your potatoes more if needed.
- You can let the potatoes rest and sit in the pot to keep warm until dinner, or you can dig in and prepare it and add all of your fixins'.
Notes
When you check your potatoes they might still feel firm, but they are probably done. Sometimes people keep trying to cook the potato to soften them and they don't realize that the potato is fully cooked already. In a pressure cooker, a potato doesn't shrink and lose water mass as they would in an oven, so they are plumper and firm. They won't pass the same 'pinch test' as oven-baked potatoes do. You know when you lightly pinch the outside to test if they are done. Check the internal temp to make sure it is between 200-210 degrees.
- 3 min for baby potatoes (the size of a quarter)
- 12 min for small or B sized potatoes, whole ( 3.4 oz)
- 25 minutes on high pressure for large potatoes (fist size 6.5 oz)
- 35 minutes for extra-large potatoes (about 10 oz)
- 45 minutes for enormous bakers (these are like two fists in size 16 oz)
