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Instant Pot baked potatoes loaded with toppings.
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Instant Pot Baked Potatoes

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!
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 16 minutes
Pressure Release 10 minutes
Total Time 31 minutes
Servings 4
Calories 168kcal
Author Sara Welch

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

  1. 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.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg