Instant Pot Baked Potatoes
For the full experience, make this recipe with the Drop Recipes app.
recipe by Garima Gakkhar https://thisthatmore.blog/
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 420
Instant Pot Baked Potatoes are perfectly fluffy and tender and are made in Instant Pot in less than half of the time and without any foil. I love baked potatoes, actually who doesn’t love them. A perfectly baked potato topped with cheese, veggies with some seasonings. This one of my family fav Sunday breakfast items as we are potato lovers. Making it in Instant Pot is so much easier, no need to adjust potatoes to cook evenly. Just add the potatoes in instant pot over a trivet with some water and pressure for 14 minutes. Yes, that’s the time it takes to cook a Baked Potatoes plus a little more for pressure to release.
Inspired by: https://thisthatmore.blog/instant-pot-baked-potatoes/recipe updated 5 Jan. 2022
Ingredients
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- Broccoli
- 45 g
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- Cheese
- 120 g
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- Spring onion
- as needed
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- Water
- 240 ml
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- Russet potato
- 4
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- Salt
- 1 dash
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- Black pepper
- 1 dash
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- Sour cream
- 120 ml
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- Butter
- 2 tablespoons
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- Cheese
- 120 g
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- Chili flakes
- as needed
Tools
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Instant Pot
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Inner pot
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Rack
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Medium bowl
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Work surface
Step preview
- Pierce the potatoes all over with the fork
- Add water to the inner pot
- Place a clean rack in the inner pot
- Place russet potato on the rack
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook - Pressure cook, High, Natural venting, 14 min
- Release pressure - Natural venting, 15 min
- Quick-release the remaining pressure
- Add filling ingredients to a clean medium bowl
- Remove potatoes to work surface
- Remove 1/4 from the top of the potatoes lengthwise
- Transfer 1/4 of the filling to each potato
- Add broccoli to the potatoes
- Sprinkle with cheese
- Transfer stuffed potatoes to inner pot and close lid
- Let it rest for 5 minutes until cheese melts then remove lid
- Sprinkle with chili flakes and spring onion
- Serve