You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
The BEST way to make baked potatoes is in the Instant Pot! These Instant Pot Baked Potatoes are fluffy, creamy and ready in about 30 minutes–no heating up the kitchen or hour of baking needed.
Plus tips on how to acquire crispy skin–just love at restaurants!
Instant Pot Baked Potato Recipe:
4-8 russet potatoes, scrubbed clean.
put the trivet in the inner pot of the pressure cooker. Add 1 cup of cold water if using a 3 or 6 quart instant pot and 1.5 cups of cold water if using an 8 quart instant pot. Pierce the potatoes 5-6 times each and put on the trivet.
put lid on Instant Pot and be sure vent knob is pointed to sealed.
Hit manual and adjust cook time using following as a guide:
10 minutes for small potatoes (about 2 inches in diameter or 3-4 ounces)
12 minutes for medium potatoes (between 2.5-3 inches in diameter or 5-7 ounces)
16 minutes for big potatoes (between 3.5-4.5 inches in diameter or 8-10 ounces)
20 minutes for extra big potatoes (between 5-6 inches in diameter or 11-13 ounces)
Once cook time has elapsed, let pressure release for at least 5 minutes, then do a fast release of pressure.
If desired, brush with butter/oil and sprinkle with salt and broil for a few minutes to crisp up the skin.
Full Printable Recipe: https://amindfullmom.com/instant-pot-baked-potatoes/
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