Instant Pot Baked Potatoes
Super quick and creamy baked potatoes in minutes!
Servings: 2
Equipment
Ingredients
- 4 medium Yukon gold potatoes or red-skinned potatoes
- 1 tablespoon butter
- 1 cup water
Instructions
- Scrub the skin of the potatoes and poke each 4 to 5 times with a fork.
- Pour the water into the bottom of the instant pot and add the trivet.
- Place the potatoes on the trivet and set it to manual, HIGH pressure.
- Cook for five minutes and allow a natural release for 5 minutes. Release the remaining pressure and enjoy!
Nutrition
Calories: 214kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 69mg | Potassium: 898mg | Fiber: 5g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 42mg | Calcium: 31mg | Iron: 2mg