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 used 4 extra large russet potatoes (5″ long; each about 8.5 oz.), 1 cup of water, Instant Pot Lux 6 Quarts, on high pressure, Manual option for 22 minutes with natural pressure release. The outcome was perfection. I hope this helps those who prefer to use large russets such as these.
Thank you so much for those additional details and taking the time to come back and leave a comment!
Recipe was great! I had smallish potatoes, so I went with 11 minutes, and they came out perfectly. Only thing I missed versus baking was the salted/oiled skins. I know I could have done that with an extra step, but I was too lazy. :)
So glad this method worked for you! They definitely don’t get that crispy skin that you get in the oven, but it’s a quick and easy way to get the job done.
Simple and good! Also, the scrubbing brush she recommends (green, by Progressive–in case she changes it in the future) is the one I have been thrilled with for a long while and buying for gifts–it’s that effective and comfortable.
Thanks for taking the time to leave a comment! I won’t ever stop recommending that brush – I love it so much!
I used medium sized Russets. I set them at 14 minutes initially. They were mushy on the outside and hard on the inside. I put them back in for 4 minutes. Still not cooked all the way through and ended up taking as long as oven baking. I don’t think I’ll do this again for baked potatoes, but it might be a good pre-cook method for small potatoes to then be browned with seasoning.
Sorry to hear it didn’t work well for you – we love this method for busy nights or food prepping…but the oven is always a great way to do them, too! Love the crispy outside that the oven gives the potatoes.
Wow these are perfect! Did 12 minute natural release. Thank you! So easy
Awesome! I’m so glad to hear it! Thanks for taking the time to come back and leave a comment!
What if my pot (from Walmart) doesn’t have a rack?
I would pick up one that fits – silicone or metal. You’ll find it’s helpful for many instant pot recipes including this one.
for me even large medium potatoes only take six minutes nad fast release. if i lef thtem that long they would be mush. anything mroe than 8 minutes they are dead poatoes. veg just doesnt like a long time cooking. sinc ei ttakes ten minutes to heat up it would be way faster to just stick em on teh stove and steam them for fifteen twenty minutes without pressure. otherwise you are talking ten minutes heat up time and then 15 mins pressure… which is way too long. i tried the recomended amounts when i first go tit and kept going down and down becuase all i got was exploded mush in water.
These always turn out great for me and never explode. Sorry you had that experience. 6 minutes would not be enough for a normal size potato in my experience.
I am wondering what the instructions would be for cooking 2 potatoes in the 3 quart Duo Mini
I haven’t tested it, but cooking time should be similar. Let me know if you try it!
Thanks for the article! Very pleased!
I’m so glad it was helpful, thanks!
Thank you!!! I am going to have to try this out!
Let me know what you think, Tarah! What do you like to top yours with?