Making baked potatoes in the Instant Pot is SUPER easy! And they come out perfect every time! Want an Instant Pot?! Get one here: https://goo.gl/dG8Qg2 ★ OPEN FOR FULL RECIPE ★
#instantpotbakedpotatoes #instantpot #bakedpotatoes
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FULL RECIPE: https://kristenpound.com/youtube/instantpotbakedpotatoes
▼ STUFF I MENTIONED ▼
– BURRITO BOWL RECIPE: https://youtu.be/xKvonkE4nas
– BBQ JACKFRUIT: https://youtu.be/9RqcgLZmUJk
– EASY VEGAN SOUR CREAM: https://youtu.be/UPlofhLE7uk
– MORE INSTANT POT VIDEOS: https://bit.ly/2w78L1M
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– INSTANT POT BAKED POTATOES –
Ingredients:
1 cup cold water
4-10 medium-sized potatoes, scrubbed (I used russet)
Directions:
1. Pour the cold water into the bottom of the Instant Pot and place the trivet on top of the water.
2. Prick each potato 5-6 times and then place them into the Instant Pot.
3. Close the lid and set the valve to sealing.
4. Cook the potatoes on high pressure for 12 minutes*.
5. After the 12 minutes is up, let the pressure naturally release for 8-10 minutes.
6. Release the rest of the pressure manually.
7. Open up your Instant Pot and the taters should be perfectly done. Enjoy!
*the cooking time may vary depending on the size of your potatoes
*for small potatoes, cook for 10 minutes
*for extra large potatoes, cook for 18-20 minutes
NOTE: If you like your baked potatoes extra crispy on the outside:
Preheat your oven to 400F. Once the potatoes are done in the Instant Pot, rub them with a little bit of olive oil and sprinkle them with salt and bake them for 10 minutes. Boom. Crispy-ass baked potatoes!
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Listen to the ‘How To Vegan’ Podcast: https://wavve.link/howtoveganpodcast
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xx Kristen
– KristenPound.com –
kristen@kristenpound.com
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⬇ Vegan Documentaries To Watch ⬇
– Forks Over Knives
– What The Health (some parts of it)
– Earthlings (WARNING: Very graphic images!)
– Dominion (WARNING: Very graphic images!)
– Cowspiracy
– The Game Changers
– Dominion
– Vegucated
– Food, Inc.
– Food Matters
– Fed Up
– Blackfish
– The Cove
– Fat, Sick and Nearly Dead
Slow Cooker Tips – What You Need To Know (Plus a Sweet and Sour Pork Recipe)
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