My friend Jessica told me about this woman who insists you can make a baked potato in your Instant Pot in just 10 minutes. Jessica, being a very smart and savvy foodie friend, was wise and added some time to her potatoes. Me, being not so wise, decided to test the 10 minute technique.
Prepping The Potatoes
Wash your potatoes and then prick them all over. Put them on a trivet and then add close to a cup of water. Secure lid and put on manual setting for 10 minutes.
They looked great but…
Totally HARD! Crapola. I was not happy and went hungry that night. She LIED!!! Grr….
I was not going to fool around the second time I made my potatoes. I steamed them on the trivet with 1 cup of water for 50 minutes. That is right. FIFTY minutes. Now I am sure you could do it around 30 minutes and it would be fine but I had the time and wanted to be absolutely sure they would be cooked right through.
Crispy Skin Please!
Yes, they were cooked through and even bursting but I wanted crispy skin so I slathered them with canola oil and then sprinkled with kosher salt.
I toasted the skins under the broiler rotating them as they got nice and crisp.
I only had the broiler on long enough to get these bad boys all crinkled and yummy and man, were they ever fluffy inside.
Bring On The Toppings!
Butter, sour cream, salt, pepper, green onions… I loaded up the potato and did not skimp. I was still angry about the raw potatoes and wanted to make up for going hungry that night so I went kind of nuts.
I wish I had figured out this technique at the BEGINNING of summer and not at the very end but you live and learn, right?
It has gotten freakin’ chilly here in Vancouver, like freakishly cold for this time of year so until next summer I will be using my old school baked potato method but I know there are a lot of places that are still crazy-hot. So get out that Instant Pot and make some my fabulous so-called “baked” potatoes until it cools off in your neck of the woods.