Baked Potatoe

1. Poke to Prevent Explosions – piercing the potato skins all 
	over with a fork allows steam to escape so your potatoes don’t burst.
2. Use a rack – keep the potatoes on the rack without touching the water.
3. Add cold water – for consistent cooking results, add 1 cup of cold water.
4. Even-sized potatoes – to ensure the potatoes are done on time, use potatoes 
	that are even thickness and size. 

How to Make Baked Potatoes in the Instant Pot

1. Prepare Instant Pot – place a trivet in the pot and add 1 cup cold water.
2. Scrub Potatoes – thoroughly wash the potatoes.
3. Pierce Potatoes – poke the potatoes all over with a fork.
4. Pressure Cook – Cover with lid and set the valve to the 
	‘sealing’ position. Set to manual high pressure according 
	to the time chart (16 minutes for large russets).
5. Natural Pressure Release – once the cooking time is up, let the 
	pressure release naturally or until the pressure indicator 
	drops indicating there is no pressure behind it. Switch the 
	valve to the venting position to release any remaining steam 
	before removing the lid.
6. Check for doneness – Poke potatoes to test for doneness then remove 
	them to a plate using tongs.