These Instant Pot baked potatoes are whole Russet potatoes that are pressure cooked to fluffy and tender perfection. A super easy recipe that is much quicker than baking potatoes in the oven, and produces perfect results every time!
I love to use my Instant Pot to make life simpler at dinner time. Some of my favorite pressure cooker recipes include Instant Pot whole chicken, Instant Pot brisket and these fabulous Instant Pot baked potatoes.
Baked potatoes are easy, inexpensive, and can be dressed up with so many different toppings. That being said, with the traditional method of baking potatoes, you need at least an hour of time, and sometimes I need my potatoes on the table ASAP! These Instant Pot baked potatoes have all the same great flavor, but cook in a fraction of the time. Serve your potatoes with braised short ribs or Cajun shrimp for a memorable meal.
Table of Contents
Instant Pot Baked Potatoes Ingredients
All you need for this recipe is whole potatoes and water!
How Do You Make Instant Pot Baked Potatoes?
Start by scrubbing your potatoes, then use a fork to prick holes in the potatoes so that the steam can release as they cook. Pour water into the pot, then add the trivet insert. Place your potatoes on top of the insert so that they’re not sitting in the water. Seal the pot, then cook on manual high pressure. Let the pressure release naturally for 10 minutes. Release the rest of the pressure. Carefully remove the potatoes from the pot. You can then add your toppings and serve, or if you prefer a crispy skin, you can place the potatoes under the oven broiler for a few minutes.
Tips For The Perfect Dish
- Most Instant Pots come with the trivet insert. You’ll want to use the trivet to keep the potatoes from being in the water so that the skin doesn’t get soggy.
- If you’re a fan of crispy skin, place the cooked potatoes on a sheet pan and brush a little olive oil over them. Place in the oven and broil for 3-5 minutes or until skin is crispy.
- Cooked potatoes will stay fresh in the refrigerator for up to 4 days. I typically reheat potatoes in the microwave in 30 second increments until they are warmed through.
- I typically make this recipe with Russet potatoes. It will also work fine with Yukon Gold or red potatoes if you prefer those varieties.
Quick Tip
Different sized potatoes will cook at different rates. This recipe is written for an average sized potato at 6-8 ounces in weight. If your potatoes are larger or smaller, the cook time will change.
Recipe FAQs
A standard 6-8 ounce potato will need to cook for 16 minutes. If you have smaller potatoes in the 4-5 ounce range, you’ll want to cook them for 13 minutes. Larger potatoes over 8 ounces should cook for 18-20 minutes.
I use my Instant Pot when I have whole potatoes that I want to cook quickly. When I’m not as pressed for time or I want to make crispy potato items such as french fries, I use the air fryer. It really depends on what type of potato dish you’re looking to make!
Food cooks at a higher temperature in the pressure cooker when compared to other preparations, due to the pressure in the pot. This is why it takes less time for a whole potato to cook in an Instant Pot versus an oven or air fryer.
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Instant Pot Baked Potato Toppings
The great thing about baked potatoes is that you can simply add a little butter and serve as a side dish, or pile with heartier toppings for a main course offering. Here are some great ideas to get you started.
- Cheese: Add a sprinkle of cheddar, feta, mozzarella, pepper jack or blue cheese to your potatoes. You can also jazz things up with some Mexican style white queso dip to use as cheese sauce!
- Vegetables: Pile on the veggies for flavor and nutrition. Some of my favorites include steamed broccoli, sauteed spinach, peppers and sauteed mushrooms and onions.
- Protein: Make it a meal by adding some protein to the mix. There are so many different options such as bacon, ham, shredded BBQ chicken, smoked pulled pork, ground beef or even Italian sausage.
- Chili: You can’t go wrong with a potato loaded with chili and cheese! Use your favorite homemade or store bought variety. I typically go with something thick and hearty like Texas chili or classic beef chili.
Once you see how good Instant Pot baked potatoes are, you’ll never want to go back to the oven baked variety again!
More Instant Pot Favorites
Instant Pot Short Ribs
1 hr 15 mins
Instant Pot Teriyaki Chicken
25 mins
Instant Pot Pot Roast
1 hr 25 mins
Instant Pot Chicken Thighs
40 mins
Instant Pot Pork Chops
30 mins
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Instant Pot Baked Potatoes
Ingredients
- 4 Russet potatoes 6-8 ounces each
- 1 cup water
- salt, pepper and other toppings as desired
Instructions
- Scrub the potatoes and use a fork to poke holes all over them.
- Pour the water into the Instant Pot and then add the trivet. Place the potatoes on the trivet. It's ok if they are stacked up.
- Seal the pot and set to manual high pressure for 16 minutes.
- After the cook time has elapsed, let the pressure release naturally for 10 minutes, then manually release the pressure.
- Carefully remove the potatoes from the pot. You can serve them as-is, or else brush with olive oil and broil in the oven for 3-5 minutes if you prefer crispy skin.
- Split the potatoes open and add salt, pepper and any toppings as desired.
Notes
- This recipe is written for 6-8 ounce potatoes. If your potatoes are 4-5 ounces, cook them for 13 minutes. If the potatoes are over 8 ounces, they will need to cook for 18-20 minutes depending on exact size.
