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Instant Pot Baked Potatoes (with Crispy Skins)

Learn how to make Instant Pot Baked Potatoes with crispy skins! They cook in just 12 minutes in your pressure cooker. Then, finish them off under the broiler for perfect, crispy & salty skins.

I’ve found that baked potatoes end up being reserved for the weekends at our house. They’re always a bit of a last minute thought, and a 45-minute cook time in the oven means that since most my meals are 30-minutes or less, we’ll end up waiting on the baked potatoes.

Not anymore.

Instant Pot Baked Potatoes to the rescue.
You can cook these beauties up in a fraction of the time.

And the best part? Despite the fact that they're steamed from the pressure cooker, I am still bringing these skins to you. I mean, there is really no way to enjoy a potato?
Here is How to Make Perfect Instant Pot Baked Potatoes:
Add water and a trivet (or steamer basket) to the Immediate Pot. You require a cup of water. Make certain the potatoes aren't touching the water.
Ensure that your potatoes are the exact same size. Varying sizes mean changing times. Make certain that your potatoes are about the same size, and use my chart below to time things.
Pierce the potatoes. Piercing each potato guarantees that steam will escape and that they won't burst during cooking.
End under the broiler. Rub with oil, sprinkle with salt, If the potatoes are done cooking, and pop them. This gives you those potato skins that are great.

Recipe adapted from here
Instant Pot Baked Potatoes (with Crispy Skins)
  • 4 - 8  medium potatoes
  • 1  cup  water
  • Olive oil  optional
  • Kosher salt  optional

  1. Add trivet or steamer basket and 1 cup water .
  2. Pierce each potato five times with a fork and place. Water is not touching.
  3. Set for MANUAL, higher pressure based on potato size. It will take the pressure cooker 7-10 minutes to come to pressure.
  4. Release the pressure for 10 minutes, before opening the lid and releasing any pressure.
  5. Preheat broiler to HIGH while stress is releasing.
  6. Place potatoes on baking sheet, then rub with oil and sprinkle with kosher salt. Broil 4-6 minutes until the skins are crispy.

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