Pressure Cooker Baked Potatoes

Image of Jennifer Mosinski
Rated 5.0 based on 5 customer reviews
Pressure Cooker Baked Potatoes
Pressure Cooker Baked Potatoes

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Potatoes come in all sorts of sizes. If you've got small potatoes, knock the time down to 10 minutes. If you've got Costco-size potatoes, bump that cook time up to 15!

If you like a crispy skin on your baked potatoes, rub your cooked potatoes all over with a little olive oil right when then are done cooking in the pressure cooker. Line a sheet pan with aluminum foil, place cooked potatoes on prepared sheet pan, and cook at 400 degrees Fahrenheit until potato skin is crispy, about 5 to 10 minutes.

Click here for a step-by-step article on how to make baked potatoes in your pressure cooker.

Nutrition Facts

Per Serving: 161 calories; 0g fat; 36.6g carbohydrates; 4g protein; 0mg cholesterol; 24mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 161 Calories from Fat 2
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0.0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 36.6g 12%
Dietary Fiber 4g 15%
Sugars 2.0g
Protein 4g
Vitamin A 0% Vitamin C 28%
Calcium 2% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Donna Cerny

Donna Cerny says:

These were perfect! Perfectly cooked on the inside and I did the oven crisping technique for the skin as well.

Image of Antonia George

Antonia George says:

I had smaller potatoes and cooked them for 10 minutes and they came out perfect. I don't eat the skin so I skipped throwing them in the oven, but my husband made his that way. So much easier than baking in the oven the entire duration.

Image of Nathalie D

Nathalie D says:

I love crispy skin so I really appreciate the tip about adding the potatoes to the oven at the end. This method is much quicker and easier than baking in the oven. All four potatoes were cooked perfectly on the inside. Nothing worse than an undercooked potato! Glad I found something that works.

Image of Michael Tiller

Michael Tiller says:

I have the 8 quart pot; used 1.5cups of water, a silicone trivet, and 3 large russet potatoes @ 15/15. Perfectly cooked. I was grilling the other part of the meal and timed it so I could place the potatoes on the grill for about 8min. Light coating of oil and salt - Excellent!

Image of Stephanie Brown

Stephanie Brown says: