Baked Potato
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Ingredients
1.5 cup water
5 medium russet potatoes*
1 tsp olive oil
Unsalted butter, to taste
Kosher salt and freshly ground black pepper, to taste
* I used just two large russets
5 medium russet potatoes*
1 tsp olive oil
Unsalted butter, to taste
Kosher salt and freshly ground black pepper, to taste
* I used just two large russets
Cooking Instructions
Wash potatoes, dry with paper towels.
Place metal trivet into the instant pot. Add water so that it stays below the trivet (about 1.5 cups for 8qt pot).
Pierce potatoes with a fork*
Coat outside with a little bit of olive oil; maybe 1/2 tsp per large potato.
Place potatoes on top of the trivet in a single layer.
Select manual setting; adjust pressure to high, and set time for
Place metal trivet into the instant pot. Add water so that it stays below the trivet (about 1.5 cups for 8qt pot).
Pierce potatoes with a fork*
Coat outside with a little bit of olive oil; maybe 1/2 tsp per large potato.
Place potatoes on top of the trivet in a single layer.
Select manual setting; adjust pressure to high, and set time for
- small potatoes =12 minutes
- medium potatoes = 16 minutes
- large potatoes = 22 minutes
When finished cooking, naturally release pressure, about 20-30 minutes.
Use tongs to move potatoes to a foil lined baking sheet. Spread olive oil over potatoes (carefully, those bad boys are HOT). If you are not currently on blood pressure medication, sprinkle on some kosher salt. Place on top shelf of oven and broil for 2-3 minutes, then flip and broil the other side for 2-3 minutes.
* Note: I did not pierce my potatoes, simply because I forgot, and there were no adverse affects.
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