Ingredients
Directions 7 steps | 30 Minutes
Prepare the potatoes. Scrub and rinse the potatoes. With the tines of a fork, pierce the potatoes a few times.
Place an Instant Pot trivet in the bottom of the Instant Pot and add the water.
Place the potatoes on top of the trivet and close the lid. Make sure the lid is set to sealing. Set the Instant Pot to manual high pressure and set the timer for 15 minutes. (See notes 1.)
When the timer goes off, let the pressure naturally release for 10 minutes. After 10 minutes, quick-release the pressure. Be careful not to stand over the cooker while the pressure is being released as the steam is very hot.
For crispy skin, preheat the oven to 400°F while the pressure naturally releases. Once the potatoes are done, lightly rub them with oil and season with salt.
Place the potatoes on a baking sheet and roast until the skin becomes crispy, up to 10 minutes.
Slice the potatoes in the center and season with salt and pepper. Load it up with sour cream, shredded cheese, bacon bits and finely chopped chives. Serve and enjoy!
Notes:
- For small potatoes, decrease the cooking time to 12 minutes. For large potatoes, increase the time to 17 minutes. For extra-large potatoes, increase the time to 20 minutes.
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