Instant pot baked potatoes are brimming with buttery softness, a hint of sour cream tang, and a final flourish of chives. It's a celebration of tastes and textures that will have everyone asking for seconds.
Scrub each potato clean. Poke 8 to 10 sets of holes in the skins each potato using a fork. This is done for ventilation. Rub the potatoes with a small amount cooking oil and season generously with salt.
Place potatoes on a plate that is safe for microwave use. Microwave them for 10 minutes, making sure to flip them halfway through.
Pressure cook the potatoes on high for a period between 12 and 18 minutes. The exact duration will depend on the size the potatoes.
Carefully remove the potatoes from the instant pot. Slice each potato down the center. Add 1 tablespoon melted butter to the inside each potato. Follow this with the addition of sour cream and chives or any other preferred items. Finally, season with salt and pepper according to taste.