- 3–6 medium-sized Russet potatoes
- 1 cup cold water
- Add 1 cup of cold water to the Instant Pot and place the trivet inside.
- Wash 3-6 Russet potatoes and poke each one 3 times on each side with a fork.
- Place them inside the Instant Pot, stacking them on top of each other if needed.
- Seal the lid and make sure the Venting Knob is set to Sealing. Press “Pressure Cook” and set the timer to 14 minutes. The display will read “On” until the Instant Pot comes to pressure, this will take 7-9 minutes, after which the timer will begin.
- Once the timer beeps to indicate cooking has finished, let the pressure release naturally for at least 12 minutes, then release any residual pressure by carefully moving the Venting Knob to Quick Release.
- Carefully open the lid and remove the potatoes.
Cooking time will vary slightly. It will take 7-9 minutes for the pressure cooker to build pressure, 12-20 minutes to cook the potatoes, depending on size and 12 minutes to release the pressure naturally. For small potatoes, use 12 minutes cooking time, for average, medium-sized potatoes, use 14 minutes cooking time and for extra-large potatoes use 20 minutes. I’ve found 14 minutes is perfect for an average-sized potato.
Keywords: baked potato instant pot, pressure cooker, whole, easy