1 cup cold water
4 medium-sized Russet or Yukon Gold potatoes, washed and scrubbed
1 cup very hot water
1 tablespoon coarse kosher salt
Desired toppings such as butter, spices, cheddar cheese, sour cream, chives, or parsley.
Place the stainless steel liner into the Instant Pot and add one cup of cold water into the liner.
Thoroughly wash and scrub the potatoes. Use a fork to puncture each potato multiple times across its surface. In a shallow bowl or dish combine the salt and the remaining cup of hot water, stirring to dissolve the salt to create a brine.
Place each fork-pricked potato into the brine for a minute or so rolling the potato so that the holes can soak up the salt water and flavor the skin.
Insert a wire rack into the Instant Pot liner and place the brined potatoes on top of the rack. Secure the Instant Pot lid and switch the valve to the "sealing" setting. Set your Instant Pot to cook under HIGH pressure "manual" option and adjust the timer for 14 minutes. Refer to notes for any variations in cooking time.
The Instant Pot will signal with a beep and begin pressurizing. When the valve rises, the device has reached pressure, and the countdown will begin shortly. When finished, the Instant Pot will emit several beeps. Allow the pressure to release naturally.
Exercise caution when opening the lid, directing it away from your face. The potatoes are ready to serve and garnish with your toppings of choice like butter, spices, cheddar cheese, sour cream, or chives.
For smaller potatoes, a 12-minute cooking time should be enough.
For larger potatoes, extending the cooking time by an additional 2 minutes should ensure a fully cooked potato.
Keywords: baked potato, instant pot, instant pot baked potato, side dish