We love baked potatoes but don’t love the tedious process of poking, wrapping, baking, checking for doneness, and of course heating up the kitchen for an hour baking them.
I wanted to prep potatoes for dinner, as well as enough for sending in with my husband for lunch. I prepared half a bag of russets that ranged in size from small to medium/large.
Preparation was a simple scrubbing under running water with a vegetable brush and removing any eye spots.
Instant Pot cooking times for potatoes can be found here.
2 1/2 pounds potatoes, scrubbed and eye spots removed
1 – 2 Tbsp olive oil
1 – 2 Tbsp coarse salt
1 cup water
Add oil and salt were added to inner pot and set Instant Pot to Saute.
Add potatoes to the pot and use tongs or a large spoon to “stir” the potatoes while sauteing. Potatoes should have a light coat of oil and some coarse salt.
Saute for 5 – 7 minutes until potatoes are evening coated. Turn Instant Pot OFF.
Add 1 cup water, close and lock lid, and make sure the Steam Release is set to Seal position.
Set to Manual 15 minutes (adjust time if using only small potatoes).
Use Natural Release (approximately 20 minutes) when timer is done, and Keep Warm while pressure is releasing.