The fastest and best way to make a fluffy baked potato is by cooking it in the Instant Pot! This recipe uses Idaho potatoes to make perfectly baked buttery potatoes! Includes time chart for all sizes of potatoes!
Using a fork, poke holes into the potatoes all over.
Add the trivet to the bottom of the Instant Pot. Pour in water.
Add potatoes onto the rack. If the potatoes have to go on top of each other, that's ok!
Close and lock the lid, and set the valve to the sealing position. Select HIGH pressure, setting timer for the correct minutes based on the size of the potatoes:Small Potatoes (4-5 ounces) - 12 minutesMedium Potatoes (6-7 ounces) - 14 minutesLarge Potatoes (8-10 ounces) - 16 minutesExtra Large Potatoes (10-12 ounces) - 19 minutesExtra Extra Large Potatoes (13-14 ounces) - 20 minutes
Once time is up, let the pressure release naturally - about 10-15 minutes. Then switch to the quick release position to release any remaining pressure. Once the float valve drops down, open the lid, careful of steam coming up.
Serve baked potatoes with your favorite toppings (butter, sour cream, bacon, cheese, parsley, chives or salt!). Enjoy! If you have any leftovers, store them in an airtight container in the refrigerator for 4-5 days. You can reheat them in the microwave (1-2 minutes) or oven (400 degrees F, 20-25 minutes).