Wash your potatoes, pierce with a fork a few times on each side and place evenly spaced on the trivet or rack.
Lock your lid in place (making sure your lid is on seal), set the temperature to hi and the timing to 20 minutes.
Natural release for 10 minutes before quick releasing.
Use tongs or heat protective gloves to remove the potatoes to place them on a plate to prepare for serving with your favorite baked potato toppings.
Notes
We’ve tested this recipe in a 6 quart Instant Pot and 6.5 quart Ninja Foodi. When pressure cooking with larger pressure cookers, you may need to add 1/2 cup to 1 cup more liquid to reach pressure. Make sure not to overfill smaller pressure cookers past their max lines.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.