Pressure Cooker Baked Potatoes

Name: Pressure Cooker Baked Potatoes
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1½ cups water; 4 russet potatoes, scrubbed and pierced all over with a fork; Toppings; butter, salt, ground black pepper, chives, sour cream and whatever else your heart desires

Jennifer Mosinski

Share This Recipe

Baked potatoes are inexpensive, delicious, and easy to make. Unfortunately they can take up to 90 minutes to cook in a conventional oven. Enter the pressure cooker: tender, fluffy potatoes are done in under an hour! Baked potatoes with plenty of toppings can be a fantastic and filling meal, or a side dish. Top these with whatever you like and enjoy.

Print recipe

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

Amount Per Serving
Calories 161		Calories from Fat2
% Daily Value*
Total Fat 0g		0%
	Saturated Fat0g	0%
	Trans Fat0.0g
	Polyunsaturated Fat0.1g
	Monounsaturated Fat0.0g
Cholesterol 0mg		0%
Sodium 24mg		1%
Total Carbohydrate 36.6g		12%
	Dietary Fiber4g	15%
	Sugars2.0g
Protein 4g

Vitamin A0%		Vitamin C28%
Calcium2%		Iron10%

* 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

Tagged:

Quick And Easy Sides Pressure Cooker Russet Potatoes Potato Multipot Dinner Snacks 8 Quart Pressure Cooker Five Ingredients Or Less Dairy-free No Meat Whole 30 Weeknight Vegan Vegetarian Gluten-free

Reviews

5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Donna Cerny says:

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

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.

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.

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!

Stephanie Brown says: