This post may contain affiliate links. Please read our disclosure policy.
This Instant Pot Baked Potatoes recipe makes perfectly fluffy and delicious classic baked potatoes in less than half the time of baking them in the oven. You’re going to LOVE how quick and easy it is to cook potatoes right in your Instant Pot pressure cooker!
Are you obsessively using your Instant Pot for everything that you can think of like I am?? We’ve had ours for around 4 years now, but it has only been the past year that I have started really experimenting with it. I’ve cooked so many new things in it and have a lot of great Instant Pot staple recipes coming your way soon. Get excited!! :D
Today, we’re diving into these fluffy and delicious Instant Pot Baked Potatoes. They’re ridiculously easy to make (as baked potatoes typically go) and you’re going to love them.
Truth be told: making potatoes in your instant pot doesn’t save you a ton of time (although it is a bit faster). But for me, it’s always a win when I can avoid turning my oven on. Especially in the summer!
What kind of potatoes are best for Baked Potatoes?
When making potatoes like this, I always opt for Russet potatoes. You can make all different kinds of potatoes in your Instant Pot, but this recipe specifically focuses on how to make baked potato style potatoes.
How to Make Perfect Instant Pot Baked Potatoes:
It couldn’t be easier, you guys. Here’s the rundown, but as always, keep scrolling to find a printable recipe.
- Poke each potato about 6 times. Place the trivet that came with your pressure cooker inside of the pot and pour in 1 cup of water. Next, place the potatoes in, stacking if needed.
- Cook the potatoes on manual high mode for 15 minutes and then let the instant pot pressure release naturally until the metal pin has gone down.
- Test the potatoes with a fork to make sure they’re tender. If they’re not, you could reseal and cook again for 2-3 minutes with a natural release. And that’s IT! Super easy, right?
- This is totally optional, but I like to place mine on a baking tray, spray with cooking spray and sprinkle with sea salt, and then broil for just a few minutes to crisp up the skins a little bit. It’s definitely not necessary, but a step that I just personally like to take.
Cooking guide:
The cook time could vary a decent bit depending on the size of the potatoes. I’ve found that 15 minutes was perfect for average-sized, medium potatoes.
- Super small potatoes may need just 10 to 13 minutes.
- Large potatoes could take anywhere from 17 to 20 minutes.
Tips for Instant Pot Baked Potatoes
Here’s a list of our best tips & tricks for cooking potatoes in the Instant Pot, so you’ll have perfect baked potatoes every time!
- Pick out potatoes that are similar in size to each other to ensure equal cooking time.
- Give potatoes a good scrub before cooking them.
- Don’t forget to poke the potatoes all over with a fork. Six times per potato will be good. This will prevent potato explosions. No need for foil!
- Be sure to use cold water to cook potatoes because the water temperature will affect how long it takes your Instant Pot to reach pressure, and therefore how long your potatoes will cook.
How To Use These Baked Potatoes:
There are so many different things you could do with these Instant Pot baked potatoes, but here are a few suggestions!
- These work great for meal prepping! Make ahead and use with meals throughout the week. They will keep well in the fridge for 4-5 days.
- Jazz them up with your favorite toppings! Here are some ideas of what you can pile on top of a baked potato:
- Bacon, sour cream, cheddar cheese and chives. The classic, obviously.
- Chili. Major comfort food!
- Butter. Simple and so good.
- Broccoli cheddar. For extra veggie deliciousness.
- Mexican! Add any favorites – Pico de gallo, corn, black beans, guacamole, cheese, sour cream, cilantro
- Hollow them out and use them for twice baked potatoes.
Here are some more instant pot recipes that you might like:
Instant Pot Baked Potatoes
Ingredients
- 4 medium potatoes
- 1 cup of water
- optional: cooking spray and sea salt for sprinkling
Instructions
- Using a fork, poke each potatoes about 6 times.
- Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
- Cook on manual HIGH pressure for 15 minutes (if your potatoes are sightly smaller, go for 13 minutes and if your potatoes are extra large, go for 17 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
- Optional step: put the cooked potatoes on a baking sheet, spray with cooking spray, and sprinkle with sea salt. Broil the potatoes for about 3-4 minutes (make sure to watch carefully!) to lightly crispy up the skins.
- ENJOY!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
for an 8 qt IP, do u need to increase the water?
no- I’ve done it in both!
I find 1 cup of water wasn’t enough- it showed the burn notice & my potatoes were still hard at 15 min(medium) I used 2 cups water &20 min they came out perfect!
on gal called the “whatchmacallit the “silver thingy” which works for me! The thing that doesn’t is why pressure cook something that only 20 minutes (start to finish!) in the first place! Try this…peel potatoes, cut into quarters, or 6ths (same as before). Boil in regular pot for 15-20 minutes (same time), drain, add butter, milk & mash. Meanwhile, your instant pot is still needing 10-15 minutes of de-pressurizing!!! Use the instant pot for things like tough meat (saves money) & cooking several items at the same time. No difference in taste, just less time the “old fashioned” way! Btw…while my potatoes were cooking, I was instant potting my corned beef! That’s when my instant pot sings! Of course, I’ve been using a pressure cooker for 50 years and loving it! My kids dragged me into the 21st century this Christmas/Birthday with a 3 qt. Instant Pot!!! Thought they’d *never* remember loosing “the little silver thingy”!!!
Sorry….I clicked on Mashed Potatoes in Instant Pot….not baked. Wrong comment page somehow. Baked are great!!! However, one only needs to stab with a knife on like the ends to keep exploding potatoes at bay!
Actually I love doing my mashed potatoes in my IP. I don’t have to peel potatoes anymore and I don’t have to worry about boiling water or wet potatoes. Using the IP makes it so easy to cook the whole potatoes then just pull the skins right off and they are easily mashed. No watching the stove or even getting out a cutting board. I have not boiled water for potatoes in a couple years.
These came out perfect! Thanks for the recipe. Hoping to see more instant pot recipes soon
Do you have to change the cooking time if you are going to do a larger amount of potatoes?? I am going to use russets for another recipe, where they will end up mashed. I need 5 lbs, so I was going to do as many at a time as possible so I don’t have to pay attention to them while they are cooking. :) 17 minutes bc they are big, but will the number of potatoes matter??
No. You are good to go… I just put 8 big ones in mine and turned out fine. Mine were between med and large and went with 17 minutes
What a perfect baked potato! #love