Recipe Overview
Why you’ll love it: Making Instant Pot baked potatoes is significantly faster than baking them in the oven and yields great results. Once you try this method, it may become your preferred way to make baked potatoes.
How long it takes: around 45 minutes, depending on the size of the potatoes
Equipment you’ll need: Instant Pot pressure cooker
Servings: as many as you want
An Instant Pot Winner
My Instant Pot is in frequent use for complete meals, like Instant Pot chili, Instant Pot beef stew, and Instant Pot pasta with sausage. I also use it frequently for basic food prep, like Instant Pot boiled eggs and Instant Pot shredded chicken. Using a pressure cooker to make baked potatoes is another basic how-to recipe that everyone can utilize. I call it a dinner winner!
I realize that “baked potatoes” is somewhat of a misnomer. Pressure cooked potatoes are actually steamed rather than baked; however, the end result is very similar. Instant Pot baked potatoes turn out surprisingly well, not mushy or soggy at all. You can “bake” sweet potatoes in your Instant Pot, too. Try Instant Pot sweet potatoes.
Perfect Baked Potatoes
No oven required. You won’t have to wait for your oven to preheat, or heat up your kitchen on a warm day. Perhaps your oven is being used for another purpose and you don’t have room to bake the potatoes. An Instant Pot is more energy efficient than an oven, too.
Fast and easy. Instant Pot baked potatoes are perfect for a busy night because they cook much more quickly than baked potatoes in the oven. Depending on the size of your potatoes, it takes about 45 minutes from start to finish, including time to pressurize and release pressure. Instant Pot baked potatoes might just be a game changer for you!
Lots of ways to enjoy them. Baked potatoes are such a versatile building block in the kitchen. You can use them as is or add a pile of toppings. You can cut them up and use them to make creamy potato salad or turn them into potato casseroles or soup.
Soft tender skins vs. brown crispy skins. While using your Instant Pot is fast and easy, you will notice that the potato skins become quite soft. Some people love this but if you prefer potato skins that are browned and crisp, try oven baked potatoes or air fryer baked potatoes.
Need an Instant Pot?
Ready to get on the bandwagon? This is the Instant Pot I have, and I love it! You may want to take a look at my Instant Pot guide that includes lots of tips and Instant Pot recipes!
How to Make Instant Pot Baked Potatoes
Choose potatoes. You can bake any size potatoes in your Instant Pot but try to choose potatoes that are similar in size to ensure that they cook evenly. Refer to the recipe card for an easy-to-use chart. The recipe is written for 4 potatoes but it will work for 1 potato or as many as will easily fit into your Instant Pot.
Prep potatoes. Start off by giving the potatoes a good scrub with a brush to get them clean (I like this brush). Next, poke each potato four or five times with a fork. You don’t have to go deeply into the potato, just through the skin. This will prevent potato explosions. No need for foil!
Prep Instant Pot. Place the wire trivet that came with your Instant pot into the bottom of the liner, with the handles up. You can use a steamer basket if you prefer. Add 1 cup of water to the Instant Pot.
Arrange potatoes. Set the potatoes on the wire trivet in a single layer. It doesn’t matter if the sides are touching; they can be stacked somewhat.
Pressure cook. Secure the lid and turn the valve to seal, if necessary. Set to Pressure Cook (or Manual, High Pressure, depending on your model) and set the timer for the required amount of time. It will take approximately 7 to 10 minutes to come to pressure, depending on how many potatoes you’re cooking.
Natural release. When the timer goes off, let the pressure release naturally (in other words, don’t turn the valve to vent). It will take 10 to 15 minutes. A natural release is necessary to finish cooking the potatoes. If you release the pressure too soon, the potatoes may not be soft in the centers.
Check for doneness. Poke the potatoes with a fork to make sure they’re tender. They should be done if you follow the guide. If they’re not, cover the Instant Pot and pressure cook for 2 more minutes with a natural release.
Choose The Right Potato
A frequently asked question is what kind of potato makes a good baked potato? Russet potatoes are the classic choice for baked potatoes. Russets are a starchy, low moisture potato with a fairly thick skin that holds up well when baked. The interior will turn out white and fluffy, which also makes them a perfect choice for mashed potatoes.
Topping Ideas
Dress up your baked potatoes with all your favorite toppings!
- Bacon. Try baking your bacon. I like this method for cooking a whole package of bacon. It’s easy (no flipping!) with much less cleanup, and it turns out perfectly flat and even. For smaller amounts, I usually use my air fryer.
- Chili. Your potato can be turned into a hearty dinner if you top it with a scoop of chili. Try one of my chili recipes.
- Cheese. Add a handful of shredded cheddar cheese or cheese sauce (or both). If the shredded cheese isn’t melting completely, microwave the potato and cheese for 10 seconds or so.
- Sour cream or Greek yogurt. A classic topping!
- Onions. I love sliced green onions or chives, but lately caramelized onions are on the top of my list because caramelized onions make everything better.
- Avocado. Like bacon and caramelized onions, avocado makes everything better.
- Broccoli. One of my favorite meals is a baked potato, topped with steamed broccoli and creamy cheddar cheese sauce.
- Salsa! I like to do a southwestern baked potato with taco meat, salsa, cheese, avocado, and heaps of cilantro.
Make ahead: Make extra baked potatoes that you can enjoy later. Instant Pot baked potatoes can easily be refrigerated or frozen.
Storage: Once the potatoes have cooled to room temperature, refrigerate them in a covered container for up to 4 days. To freeze, wrap the cooled potatoes in foil and put them into a freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: To reheat whole baked potatoes, I find that an air fryer does an excellent job of crisping them up. Preheat the air fryer to 350°F and air fry the potato until heated through, 5 to 10 minutes, depending on the size. I like to diced baked potatoes and fry them in a skillet, too.
More Potato Recipes
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.
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?