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.
- 1 cup water (or chicken broth for more flavour)
- 5 medium russet potatoes
- Butter, salt, pepper, sour cream, and chives to taste
- Add water or broth to a 6-qt Instant Pot. Place metal trivet into the pot.
- Pierce the potatoes with a fork and place them on top of the Instant Pot trivet.
- 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!
- 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.
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