Instant Pot Baked Potatoes
Serves
4
Total Time
40mins
Calories
420
Instant Pot Baked Potatoes are perfectly fluffy and tender and are made in Instant Pot in less than half of the time and without any foil.
I love baked potatoes, actually who doesn’t love them. A perfectly bak...
- Broccoli45 gchopped, stem removed
- Cheese120 gshredded
- Scallionas neededsliced
- Water240 ml
- Russet potato4
- Salt1 dash
- Black pepper1 dash
- Sour cream120 ml
- Butter2 tablespoons
- Cheese120 g
- Chili flakesas needed
Ingredients
- 1. Pierce the potatoes all over with the fork
- 2. Add water to the inner pot
- 3. Place a clean rack in the inner pot
- 4. Place russet potato on the rack
- 5. Close and lock the lid and turn the steam release handle to Sealing
- 6. Pressure cook - Pressure cook, High, 14 min
- 7. Release pressure - Natural venting, 15 min
- 8. Quick-release the remaining pressure
- 9. Add filling ingredients to a clean medium bowl
- 10. Remove potatoes to work surface
- 11. Remove 1/4 from the top of the potatoes lengthwise
- 12. Transfer 1/4 of the filling to each potato
- 13. Add broccoli to the potatoes
- 14. Sprinkle with cheese
- 15. Transfer stuffed potatoes to inner pot and close lid
- 16. Let it rest for 5 minutes until cheese melts then remove lid
- 17. Sprinkle with chili flakes and scallion
- 18. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
