Made with a few simple ingredients, this foolproof Instant Pot Baked Potatoes recipe comes out fluffy and creamy every single time! Thanks to the pressure cooker, I get the perfect baked potatoes without having to wrap them in foil.
Clean your russet potatoes before pricking them all over with a fork or knife, at least 5 times.
Place trivet that came with your Instant Pot into your pot, add 1 cup of cold water, and potatoes. Stack the potatoes if you have more than four.
Place your lid on, seal, and pressure cook for 14 minutes on HIGH.
When done, natural pressure release.
Let cool and cut open before adding your toppings of choice.
If you'd like your potato skins to be crispy, transfer the potatoes to a sheet pan, lightly spray with some cooking spray or olive oil, sprinkle on some salt, and broil in the oven for 3 to 5 minutes before enjoying with your choice of toppings.
Notes
Topping ideas: sour cream, bacon, shredded cheese, and chives.