I’ll cut right to the chase: If you’re not using your Instant Pot to bake up several potatoes every week, you’re missing out.

Missing out on what? The efficiency and convenience of having spuds ready-to-use at a moment’s notice.

Ready-to-use for what? How about:

·         Broccoli and cheesy potato chowder

·         Hashbrowns made on the waffle iron

·         Herb-loaded potato salad

·         Cheesy scalloped potatoes

·         Creamy potatoes au gratin

·         Comfort-giving funeral potatoes

·         Microwaved fully loaded twice-baked potatoes

·         And the list goes on…

 

Truly, discovering that I could bake my potatoes in the Instant Pot and keeping these baked jewels in my fridge throughout the week has been a major game-changer to my meal-making maneuvers! If you like the idea, here’s how to do it:

1.      place a trivet in the pot with one cup of water

2.      pierce the potatoes with a fork, and arrange them on the trivet

3.      secure the lid, making sure the valve is in the “sealing” position

4.      cook on high pressure for 12 for small potatoes (add an extra 2 minutes if you’re cooking lots); cook on high pressure for 15 minutes for medium potatoes (add an extra 2 or 3 minutes if you’re cooking lots); 16-20 minutes for large potatoes (add an extra 3 or 4 minutes if you’re cooking lots)

5.      let the pressure release naturally for at least 10 minutes

6.      then perform a quick release for any remaining pressure

 

I’ll close with one last tip: If you intend to serve some of your baked spuds right away, you may want to crisp the skins. While an optional touch, most folks really like a crisp potato skin. To get this effect, just rub the potatoes with oil and salt, and place them under the broiler for a few minutes or in an air fryer.

Give the idea a try. Not only does this method allow for getting a meal on in less time, it also benefits you throughout the week. Spuds at the ready—what a smart approach to meal-making!