Instant Pot baked potatoes

[Baldieheid]

Just tried this tonight and wow....
Scrub and pierce spuds, put on the rack with a cup of water in the bottom, and set on high pressure of 20 mins (4 large spuds), natural release.

Lovely fluffy dry spuds. No crunchy skin but I suppose you could grill them for a few mins. I normally microwave for 8 mins then skewer and bake for 25, but this has meant I didn't need to turn on my oven. I'm mad it took me so long to think of it.

Thanks for this. I'm just wondering whether to get on the Instant Pot/Ninja bandwagon, and decent baked potatoes in 20 mins sounds amazing!

Full disclosure. It did have to sit for 15 mins after cooking stopped to release the pressure naturally but that's not costing anything so I'm counting it as an economic success.

I do these in my instant pot. So soft and fluffy.

I freeze some of them and pop them in the micro for 4/5 minutes when I'm looking for a quick lunch/tea.

@Baldieheid

You can quick release. Makes no difference to the tattie, they're still soft and fluffy.

@user1583920194858592910103848559201

But if you do NPR you can have a much shorter cooking time.
20mins QPR could be 10mins NPR. Half the fuel saved.

Will try this as I've not used my Instant pot for a while. It's been put in a cupboard but I need to look up more recipes to cook in it.

Oh it's brilliant, MrsJ.

Don't be afraid to play about with it. You don't need to follow precise instructions. You can cook it, open it up, put it on a bit longer if you need to!

I made amazing pulled pork the other day. A shoulder of pork, cut off the skin. A couple of onions, celery, garlic, jalapeños. A pack of spicy Mexican seasoning I had hanging about (can just use cumin, chilli, smoked paprika etc). 20mins NPR. It needed a bit longer to get really easy to pull so I gave it another 5mins. There was quite a bit of liquid, so I left it on sauté to dry down while I shredded it.

Blooming lovely.

I do mine in the slow cooker. Rub in oil and salt, wrap in tin foil, 4 hours on high. They aren't exactly crispy but they do go a lovely golden brown.
I quite like doing them for lunch when I'm working from home, as it takes 2 mins to pop them in the slow cooker in the morning before I start work, then they're ready by lunch time.

Thanks! I'll try that, I just followed a blog I found and they said npr. They're so good!

I put them in a hot oven to crisp up the skins

I wonder if grilling would work? I'm trying not to use the oven, especially not for a few spuds...

Have you got an airfryer? They are quick to finish off in that.

So, they keep well in the fridge too. I've put 4 extra in the oven with the roast today. They'll be reheated for lunches, either in the microwave or both microwave and airfryer if it's on for other things.

No, no airfryer. Don't have the space for anything else in my tiny kitchen. I don't mind the softer skin as long as the spud itself is fluffy, so I'm happy anyway. Good call for those that do have one though.