The content below may contain affiliate links, which means if you by any chance decide to spontaneously buy a $130 Instant Pot while you’re reading my post, I’ll get maybe a penny. Which I would still very much appreciate.
I am so excited. My whole entire life I have loved baked potatoes. I’m not fancy, just plain baked potatoes with a smidge of butter, sour cream and chives or green onions. A few years ago, my husband and I spent a weekend trying to perfect the baked potato. Oven, microwave, grill, we tried a bunch of different methods, and finally settled on this one, which we have literally been using for the past five years.
Tonight, blasphemy, I tried using the Instant Pot for baked potatoes. And they came out PERFECT, in about half the time, with even less effort. Our original approach called for washing the potatoes, then rubbing them down in olive oil and garlic salt before popping them into a hot oven for about an hour. With the Instant Pot, there wasn’t an oil rubdown (poor potato), and significantly less time in the oven. In fact, I used our toaster oven and it turned out brilliant. This is the most amazing Instant Pot recipe for baked potatoes.
Additionally, I used the pot-in-pot (PIP) technique, which meant that as my main dish was cooking in the Instant Pot insert, the potatoes were added in an elevated stainless steel insert, almost as an afterthought. The main dish and the potatoes cooked simultaneously.
I have to say, I was not at all expecting this to turn out. I did not think it was possible for a potato to cook in so little time, just based on the density of the vegetable. But it worked. It was fluffy, light and delicious, and I’m so excited to have this technique in my arsenal.
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