Instant Pot Potato (Print Version)

# Ingredients:

01 - 1 cup of water.
02 - 5 tablespoons of butter, unsalted.
03 - A pinch of salt, kosher.
04 - 5 russet potatoes, medium-sized.
05 - A dash of freshly cracked black pepper.

# Instructions:

01 - Pour the water into your Instant Pot (6-quart) and put the metal trivet inside.
02 - Poke forks into your potatoes and set them on top of the trivet.
03 - Put it on high pressure for 14 minutes and let the pressure release naturally for 20 to 30 minutes.
04 - After they’re cool enough to touch, slice the potatoes lengthwise and cover them with your butter, pepper, and salt.

# Notes:

01 - Cuts baking time in half.
02 - Natural release ensures even cooking.

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