These fluffy Instant-Pot Baked Potatoes are an easy side dish the whole family will love.
I’ve said it before, and I’ll say it again a thousand times: potatoes are amazing. They’re diverse, they’re delicious, and they’re easy! You can do so much with just a potato. Not only are they fantastically versatile, but they’re a great, cost-effective meal that you can easily make any day of the week!
This is the first time I’ve made baked potatoes in an Instant Pot, and it’s really worth a try. Honestly, I don’t know why I hadn’t tried it before! I find it to be really useful with so many other dishes, so why not potatoes? The Instant Pot always makes life easier, and my family loves potatoes just as much as I do!
The outside of a good baked potato is crispy and golden, while the inside should be soft and fluffy. And this recipe achieves just that! Honestly, using an Instant Pot for baked potatoes reminds me of my switch from cooking rice in a pot to using a rice cooker. It’s straightforward and always yields the best results.
Repurposing Baked Potatoes
When making baked potatoes, it’s always a good idea to whip up a big batch. Not only will you rest assured knowing there’s always a side waiting for you in the fridge or freezer, but cold baked potatoes can be used in myriad ways. One of my favorite uses for cold, baked potatoes is in a potato salad. Simply chop them up and mix them with mayo, grainy mustard, green onions, fresh herbs and hard-boiled eggs. They’re also wonderful mashed, mixed with herbs and grated cheese, and turned into potato cakes. For even more decadence, top the cakes with a fried egg. Looking for a quick weekend breakfast? Turn your potatoes into a hearty hash made with red onions, cubed ham, and bell peppers. Or why not make twice-baked potatoes? Simply scoop out the flesh, leaving the skins intact. Mix the potato with cream, cheese, and finely chopped herbs, and bake again until bubbling and golden.
FAQs & Tips
How Do I Store Leftovers?
You can keep your baked potatoes in an airtight container in your refrigerator for about 5 days and reheat them easily in the microwave for a quick meal. You can also reheat them in the oven at 350 degrees Fahrenheit for about 15 minutes, as this will keep the outside crispier than when reheating them in the microwave.
Can I Use Another Type Of Potato?
Yukon Golds are your next best option. They have a naturally buttery flavor and bake up beautifully tender and creamy.
Getting An Even Cook
Try to choose potatoes that are all similar in size so that they cook evenly. If you have small potatoes with big potatoes, the small ones will be overcooked and dried out, while the bigger ones will be too hard and undercooked. Using potatoes of a similar size will ensure that you don’t run into this problem.
Serving Suggestions
Baked potatoes can be a meal on their own. You can make a bunch and reheat them in the microwave as needed, served with whatever delicious toppings you like, such as cheese, bacon bits, and chives. You can also put a baked potato next to many dinner entrées. For a vegetarian option, go with Black Bean Sliders. In the mood for comfort food? Try a Slow-Cooker Beef Stew or Sous Vide Filet Mignon. If it’s something lighter you’re after, serve them alongside a Grilled Chicken Salad!
Instant-Pot Baked Potatoes
Ingredients Â
- 1 1/4 cups water
- 4 medium russet potatoes scrubbed and cleaned, pierced with a fork several times
- Sour cream, shredded cheese, and other preferred garnishes
InstructionsÂ
- Place the trivet in the Instant Pot and add water.
- Place the potatoes in a single layer on the trivet. Secure the lid, set the valve to 'Sealing'. Set the appliance to manual high pressure. Cook the potatoes for 25 minutes.
- After cooking, allow it to sit for 10 minutes, then adjust the valve to 'Venting'.
- Carefully remove the potatoes, slice open, and serve with your favorite toppings like butter, sour cream, cheese, and chives.
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