| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Release Pressure Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 290 |
| Fat | 0g |
| Carbs | 64g |
| Protein | 8g |
Nutrition Facts
Servings Per Recipe 4
Calories 290
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Total Carbohydrate 64g | 23% |
| Dietary Fiber 7g | 25% |
| Total Sugars 3g | |
| Protein 8g | 16% |
| Vitamin C 25mg | 28% |
| Calcium 56mg | 4% |
| Iron 3mg | 18% |
| Potassium 1645mg | 35% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Chicken Laredo with Cilantro Cream
Ingredients
- 1 cup water
- four large baking potatoes
Directions
Pour water into the lowest of a multi-functional stress cooker (such as Instant Pot®). Place a trivet on pinnacle. Rinse potatoes and pierce every with a fork numerous times. Place potatoes on the trivet.
Close and lock the lid. Select high pressure in step with producer’s instructions; set timer for 20 mins. Allow 10 to fifteen minutes for pressure to build.
Release pressure the use of the natural-release method consistent with manufacturer’s commands, 10 to forty minutes. Unlock and put off the lid.
