This instant pot baked potatoes recipe is great for dinner, appetizers, and side dishes. When you use this recipe your potatoes will be soft, fluffy, and flavorful! It’s the perfect addition to any meal. My family loves it too because it’s tasty, nutritious, flavorful, vegan, plant based, and gluten free.
When I make instant pot baked potatoes recipes I like to use Idaho potatoes. That’s because they are considered high-quality russet potatoes. The state of Idaho harvests more than 25 varieties of this label. These potatoes that are “Grown in Idaho” are shipped all around the world. They are cheap and versatile as well that’s why they are so popular. The skin in thin, easy to peel off, and even edible.
Idaho potatoes are great for making instant pot baked potatoes. They have a mild flavor and become very fluffy when baked while the exterior becomes a nice crispy layer. These types of potatoes are categorized as starchy which means they have less moisture and become fluffy and absorbent. These characteristics are perfect for frying, baking, mashing, and boiling!
How do you make instant pot potatoes?
Step 1. Thoroughly rinse your potatoes.
Step 2. Dry them off and poke them with holes using a fork.
Step 3. Set them inside the instant pot and pour in 1 cup of vegetable broth.
Step 4. Pressure cook on high for 10 minutes with the steam valve closed.
Step 5. Allow for a natural steam release for 5 minutes.
This is the best recipe for vegan side dish because everyone loves potatoes. They’re healthy, plant based, gluten free, delicious, and cheap.
These potatoes will come out so fluffy and delicious.
Thoroughly rinse your potatoes.
Dry them off and poke them with holes using a fork.
Set them inside the instant pot and pour in 1 cup of vegetable broth.
Pressure cook on high for 10 minutes with the steam valve closed.
Allow for a natural steam release for 5 minutes.
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