Pressure Cooker Baked Idaho Potatoes

1. 1

   Add water to the bottom of an Instant Pot or pressure cooker. Place a rack or steamer basket above the water, making sure the water level stays below the rack.

2. 2

   Wash and dry the potatoes. Use a fork or sharp kitchen knife to pierce each potato 2 or 3 times.

3. 3

   Rub each potato with a little oil to lightly coat, then salt generously.

4. 4

   Place the potatoes in the steamer basket. Close and lock the lid. Set the pressure cook setting to high. Set the timer for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. Allow 10 minutes for pressure to build.

5. 5

   Release pressure using the natural-release method according to the manufacturer's instructions for best results, 10 to 40 minutes. Unlock and remove the lid.

• Calories 188.46 kcal Moderate
• Protein 4.11 g Low Source
• Carbs 41.01 g Moderate
• Total Fat 2.1 g Low Source
• Saturated Fat 0.29 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 8.93 mg Low Source
• Fiber 2.85 g Moderate
• Sugar 6.41 g Moderate
• Added Sugar 4.98 g Moderate
• Calcium 28.48 mg Low Source
• Iron 1.49 mg Low Source
• Potassium 850.78 mg Moderate
• Vitamin A 0.03 mcg_rae Low Source
• Vitamin C 36.96 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.