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Baked potato with a dollop of butter and sprinkled with black pepper on a white plate, a fork nearby.
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4.34 from 33 votes

Instant Pot Baked Potatoes

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.
Prep Time5 minutes
Cook Time15 minutes
Additional Time15 minutes
Total Time35 minutes
Course: Pressure Cooker or Instant Pot
Cuisine: American
Servings: 4
Author: Rachel Gurk

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

Serving: 1potato | Calories: 284kcal | Carbohydrates: 64g | Protein: 7g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 25mg | Potassium: 1553mg | Fiber: 8g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 73mg | Calcium: 46mg | Iron: 3mg

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