Making Instant Pot Baked Potatoes is significantly faster than baking them in the oven and yields great results! Once you try this method, it’s going to be your preferred method of making baked potatoes. Make them tonight and you’ll see!
Hi, my name is Rachel, and I confess that I continue to be addicted to my Instant Pot.
I’ve been bringing you guys a mix of basic recipes like Instant Pot Boiled Eggs and Instant Pot Shredded Chicken, as well as complete meals like Instant Pot Chili, Healthy Chicken Piccata, and Instant Pot Pasta with Sausage. This recipe is on the basic side, but baked potatoes are such a versatile building block in the kitchen. The method of making Instant Pot baked potatoes is similar (very, very similar) to the method you use to make Instant Pot Sweet Potatoes, and you are going to love it!
They’re perfect for a busy night because they cook much more quickly than baked potatoes in the oven. They might just be a game changer for you!
PS While it isn’t quite as fast (40 minutes), your air fryer does a great job of baking potatoes, too!
Ready to get on the bandwagon? This is the Instant Pot I have, and I love it! No complaints. I wrote a complete pressure cooker guide that covers various models of pressure cookers, as well as accessories, cookbooks, and tons of pressure cooker recipes!
How to Make 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.
- Pick out potatoes that are similar in size to each other to ensure equal cooking time.
- I won’t rant on you again about cleaning your potatoes, because we’ve been there before, but start off by giving them a good scrub to get them clean (I like this brush).
- Next, poke them all over with a fork. Four or five times per potato will be good. This will prevent potato explosions. No need for foil!
- Place the steamer basket in the bottom of your pressure cooker, along with 1 cup of water.
- Secure the lid, turn the valve to seal. Use the manual mode and set your timer to 12 minutes on high.
- When time timer goes off, let the pressure release naturally (in other words, don’t turn the valve to vent).
- 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. As long as your potatoes aren’t huge, they should be done!
Cooking Guide:
If your potatoes are extraordinarily small or large, cooking time will vary.
- If you have teeny tiny potatoes, they’ll cook faster. 10 minutes will likely do the trick.
- If you have giant, giant potatoes, you might need up to 18-20 minutes.
FAQ:
What kind of potato makes a good baked potato?
Russet potatoes are the classic choice but any type will work! Yukon Gold are great, and of course, sweet potatoes are an option, too.
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!
- Make ahead if you’re a meal prepper! These will keep well in your fridge for 4-5 days.
- Dress it up with all your favorite toppings! Here are some ideas of what you can pile on top of a baked potato:
- Bacon. Obviously. Try baking your bacon. It’s easy, there’s way less cleanup, and it turns out perfect.
- Chili, because we’re taking things seriously here.
- Cheese or cheese sauce. Or both.
- Sour cream or Greek yogurt – I used sour cream in my photos.
- Green onions or chives, or caramelized onions, because caramelized onions make everything better.
- Avocado, because like bacon and caramelized onions, it makes everything better.
- Broccoli – the perfect match to creamy cheddar cheese sauce.
- Salsa! I like to do a southwestern baked potato with taco meat, salsa, cheese, avocado, and heaps of cilantro.
- These Shepherd’s Pie Stuffed Baked Potatoes from Cupcakes and Kale Chips look amazing!
- BBQ Chicken Stuffed Baked Potatoes – Mary is on to something with these!
- Anything you love! What’s your favorite way to top a baked potato?
- Hollow them out and use them for twice baked potatoes.
- If you want, you could grab the insides of them and make mashed potatoes, because why not?
PS: These would also be great served alongside Instant Pot Ribs!
Instant Pot Baked Potatoes
Ingredients
- 4 large russet baking potatoes, 9 to 11 oz. each, or 2½ to 3 inches in diameter (see note for different size potatoes)
- 1 cup water
- wire trivet that comes with Instant Pot or steamer basket
Instructions
- Scrub potatoes with a brush until clean. Pierce potatoes with a fork 4 to 5 times.
- Pour 1 cup water into the insert of the Instant Pot. Place wire trivet (the one that comes with the Instant Pot works great) in the bottom of the Instant Pot. Place potatoes on top.
- Secure the lid and turn valve to seal, if necessary.
- Set to Pressure Cook for 15 minutes (or manual, high pressure). See the guide below for different size potatoes. The time needed to pressurize will vary depending on how large and how many potatoes are in the pressure cooker.
- After timer goes off, allow pressure to release naturally, about 15 to 20 minutes.
- Once the pressure valve lowers, remove the lid and carefully lift out the potatoes. I usually use large tongs. Serve potatoes with desired toppings.
Notes
- Number of potatoes: This cooking method will work for one potato or as many as you can easily fit into your pressure cooker. The cooking times remain the same but the time it takes to pressurize will vary depending on how large and how many potatoes are in the pressure cooker. It's best if all of the potatoes are roughly the same size.
- Different potato sizes (cook as directed, allowing 10 to 15 minutes natural release):
Small potatoes (5 to 6 oz.): 10 minutes
Medium potatoes (7 to 8 oz.): 12 minutes
Large potatoes (9 to 11 oz.): 15 minutes
Huge potatoes (12 to 14 oz.): 18 to 20 minutes - Storage: Once the potatoes are at room temperature, refrigerate in an airtight container for up to 4 days. To freeze baked potatoes, wrap them in foil and place in a freezer bag. They'll keep for up to 3 months. Thaw in the refrigerator before reheating.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I love how quick it is for most potatoes but I have these creamy baby golds that split when pressure cooked and it ruins them. I even tried using low pressure for less time, but they still split and get all mushy, very disappointing. I think next time I’ll try to steam them without pressure using the saute function and a regular pot lid.
Hmm, not sure I’ve tried those. I’ll have to experiment! I always use russets for baked potatoes.
I live alone, want to cook one baked potato instant pot. Please help I am new with instant pot
That should work just fine! Keep all the directions the same. :) Enjoy!