You’ll hear people say anything appliance a, b, or c an do, an Instant Pot can do better. We’re not going to go that far, BUT we can attest that it makes quick, tasty work of potatoes and it’s a great way to free up your oven for the main course. Allow 15 minutes for the potatoes to cook and at 15-20 minutes for the Instant Pot to do a natural release.

INGREDIENTS:

  • 1 cup water (or chicken broth for more flavour)
  • 5 medium russet potatoes
  • Butter, salt, pepper, sour cream, and chives to taste

DIRECTIONS:

  1. Add water or broth to a 6-qt Instant Pot. Place metal trivet into the pot.
  2. Pierce the potatoes with a fork and place them on top of the Instant Pot trivet.
  3. Choose manual setting and be sure to set pressure to HIGH. Make sure the lid is set to “sealing” not “venting” or your potatoes won’t cook!
  4. Set time for 15 minutes. When finished, do a natural release pressure according to your Instant Pot’s directions.

Once the potatoes can be handled, slice and serve with butter, salt, sour cream and/or chives.

Notes:
Add a couple of minutes cooking time for large potatoes. Reduce by a minute for smaller.

These potatoes will have a soft skin, not crispy like oven-baked. Really, these are steamed potatoes