If you make baked potatoes in the conventional way, you and kids will remain hungry for 70~90 minutes, depending on the size of the potato. With Instant Pot, your baked potatoes will be ready in 25 minutes, regardless of the size.
This speed is achieved with high-pressure steaming. Steam cooks evenly; high temperature cooks fast.
- Large russet potatoes, one per serving. Russet potato is also called baking potato, rich with starch.
- Olive oil
- Kosher salt
- Shredded cheese, sour cream or your favorite topping.
- Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl.
- Put two cups of water in the inner pot
- Place the bowl on top of the steam rack (included in the Instant Pot package).
- Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
- When the “Steam” program finishes, release the steam. Take the potatoes out.
- Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).
- Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect. I use a small toast oven at toast mode.