Potatoes are a staple in just about every household. And baked potatoes continue to be a favorite. But I’m not into the hour it takes to bake ‘em. So, I wondered, “Can you make faster baked potatoes in the Instant Pot?” And the answer is a hearty, “YES!”
Let’s face it, potatoes just take a long time to cook…unless you peel and cut them down to cubes (which also takes time) and roast or boil them. I was looking for a quicker way all around ‘cause, you know, I’m into cooking faster!!! My friend Debbie, Instant Pot user extraordinaire, had a simple method, and now I’m hooked.
Instant Pot “baked” potatoes
Place a wire basket or pressure cooker trivet (mine came with the trivet) in your Instant Pot loaded with 6 russet potatoes (whatever fits comfortably on one layer – I turned mine on their sides). Pour 1 cup of cool water over all. Put on the top (making sure the pressure valve is set to closed) and set on manual high pressure for 15 minutes.
Once it’s done cooking, quick release the steam and remove the potatoes. You can serve ‘em immediately or cool and chop for later. I cut mine in half and then let ‘em cool till I could handle ‘em with my bare hands. Then I simply grabbed an edge of the skin and pulled it off. Super easy!
If it doesn’t work that way for you, cut under the very edge of the skin with a paring knife, put the thumb of that hand on the skin (pressing it against the knife), and then pull. The only places where the skin won’t pull away is on an eye or perhaps a black spot. Just cut around those.
Once you’ve removed all the skin, chop to the size you want. Let ‘em cool all the way before storing in an air-tight container in the fridge.
Trouble-shooting your Instant Pot
If your Instant Pot has a little trouble fully sealing like mine does, check that the gasket is fully seated snugly against the “wire” around the inside of the top before putting it on the pot.
Once you hear the steam building and the post is jiggling (but it’s not rising to seal), grab the handles on both sides (two pieces – one from the cover and one from the pot), squeeze them together and hold. If it’s ready to seal, that post will pop right up there. If not, give it a minute and try again.
What can’t you do with these cooked potatoes?
- I did this Father’s Day and used ’em for potato salad
- You could roast or broil ‘em till lightly browned to use under a “saucy” meat entrée
- Use in Breakfast Hash
- Use as the crust for a hashbrown quiche
- Or just plain fry ‘em for hashbrowns
This is such a time-saver, I’m sure you’ll find other great uses for these taters! What’s your favorite? Drop in the comments below!
Wanna try rice in your Instant Pot? That method’s included here!
