Instant Pot Baked Potatoes are the easiest way to enjoy a fluffy, tender baked potato in record time!
Regardless of the size of your potato, this recipe for Instant Pot Baked Potatoes will walk you through the step-by-step process that will guarantee you have fork-tender, creamy baked potatoes--without the need to turn on the oven!
Instant Pot Baked Potatoes
Don't you agree that a baked potato is one of the most perfect side dishes? From London Broil, Apple Pork Roast, to pan-seared steak, a baked potato complements just about any main course.
But on busy nights, I don't have a lot of time to bake potatoes. And on hot summer nights, the last thing I want to do is turn on the oven to roast potatoes.
The Instant Pot solves BOTH those issues by making baked potatoes in record time without heating up the kitchen.
How to Make Potatoes in the Instant Pot
Step 1: The first thing you need to do is prepare your Instant Pot by pouring water into the inner pot and then placing a metal trivet or rack in the inner pot. This will keep the potatoes from being submerged in the water as they cook.
- Use 1 cup of cold water for a 6-quart model
- Use 1.5 cups of cold water for an 8-quart model
Be sure to use COLD water, as using warm water will change the time it takes the Instant Pot takes to get to pressure, which will change the actual cook times and your results.
Step Two: Scrub the potatoes well and prick the potatoes several times with a fork or knife to allow steam and pressure to escape the potatoes as they cook. Place the prepared potatoes onto the rack inside the inner pot.
Step Three: Place the lid on the inner pot and be sure the vent knob is sealed. Set the cooking time to HIGH pressure and adjust the time according to the size of your potatoes.
- 10 minutes for small potatoes (less than 2 inches in diameter or 4-5 ounces)
- 12 minutes for medium potatoes (between 2-3 inches in diameter or 5-7 ounces)
- 16 minutes for large potatoes (between 3-4 inches in diameter or 8-10 ounces)
- 20 minutes for extra-large potatoes (4-4.5 inches in diameter or 11-13 ounces)
Step Four: Once the cooking time has elapsed, allow the pressure to release naturally for 8-10 minutes. This just means to DO NOTHING and leave your instant pot alone. It is important to allow the pressure to release naturally to keep the potatoes intact and finish cooking. If after 10 minutes the pressure has not released fully, you can turn the valve to the venting position to release any remaining pressure.
Step Five (optional) If you like crispy skin on your baked potatoes, you can achieve this by finishing them in the oven or under a broiler. Simply place the cooked potatoes onto a sheet pan and brush them with olive oil or melted butter and sprinkle with kosher salt. Bake at 400-degrees F for 10 minutes or broil for 2-3 minutes per side.
Storage & Reheating
Allow the Instant Pot Baked Potatoes to cool fully and then store in an airtight container in the refrigerator for up to 5 days.
Reheat the potatoes by placing them on a rack in the instant pot over 1.5 cups of cold water and cook on high for 3 minutes. Alternatively, microwave for 1 to 2 minutes or heat in a 400 degree F oven for 15-30 minutes until warmed through.
Serving Suggestions
Baked potatoes are great served classically with butter and sour cream, but there are so many more delicious ways to use Instant Pot Baked Potatoes.
- Stuff the Instant Pot Baked Potatoes with leftover Instant Pot Pulled Pork, Taco Meat, or Instant Pot Chili and shredded cheese for an easy meal that transforms leftovers into something spectacular.
- Use these baked potatoes to make speed up the process of making Twice Baked Potatoes.
- Dice up cooled baked potatoes and use to make a quick breakfast hash or as the base for a Oven Baked Potato Frittata.
- Allow the potatoes to cool fully then cut into wedges. Brush with olive oil and season with Seasoned Salt and bake the potato wedges at 450 degrees F for 10-15 minutes until crispy and golden for easy "fries."
Recipe FAQs
Fluffy and creamy--just like an oven-baked potato. This method is SO much better than the texture of a microwave-baked potato.
YES!! The trivet prevents the potatoes from getting watery. If you don't have a trivet or a metal rack, you can use crumpled-up pieces of foil in a bind. But I highly recommend investing in a $10 rack, as they are useful in MANY recipes.
Yes, that moisture allows the pressure to build up in your instant pot.
Yes! If you start with warm water, the cooking time will vary and that may result in under or over-cooked potatoes.
Just like ovens, the way an instant pot cooks can vary. If your potatoes are not fully cooked after the suggested cook time, place the lid back on the inner pot and cook for 2-5 minutes longer on high pressure. Take note of that added time so you can adjust the cooking time in the future.
You can cook as few as 1 potato or up to 8 potatoes in a 6-quart instant pot, and up to 8 potatoes in an 8-quart instant pot. However, if you are working with extra large potatoes, I would not cook more than 6 potatoes at a time.
If you are cooking at a higher altitude, you will need to adjust the cooking time. Refer to my Instant Pot Altitude Guide for guidance.
More Instant Pot Basic Recipes
- Instant Pot Baked Sweet Potatoes
- Instant Pot Quinoa
- Instant Pot Hard Boiled Eggs
- Instant Pot Chicken Breast
- Instant Pot Chicken Stock
If you enjoyed this method for making Instant Pot Baked Potatoes, I would love for you to leave a comment and review below.
Instant Pot Baked Potatoes
Ingredients
- 1-8 medium potatoes scrubbed clean
Instructions
- Place 1 cup cold water in the inner pot of pressure cooker pan and place trivet in instant pot. Note: Use 1.5 cups of cold water in an 8-quart Instant Pot.
- Scrub the potatoes well and then pierce potatoes 5-6 times with a fork to allow pressure to release while cooking.
- Add the potatoes carefully on trivet (stacking on top of each other if needed). Place the lid on the instant pot and seal the valve.
- Hit the manual or pressure cook button and be sure HIGH pressure is selected. Adjust cook time to 12 minutes for medium potatoes, 16 for average/larger potatoes, and 22 minutes for really large potatoes. See notes on sizes.
- Once cook time has elapsed, allow pressure to naturally release for at least 10 minutes before doing a quick release of pressure. Remove potatoes from Instant Pot and serve up with whatever toppings you like.
- If desiring crispy skin, brush the pressure-cooked potatoes with olive oil and sprinkle with salt, and place onto a baking sheet. Bake at 400-degree F for 10 minutes or broil for 2-3 minutes per side until crispy.
Equipment Needed
Notes
- 10 minutes for small potatoes (less than 2 inches in diameter or 4-5 ounces)
- 12 minutes for medium potatoes (between 2-3 inches in diameter or 5-7 ounces)
- 16 minutes for large potatoes (between 3-4 inches in diameter or 8-10 ounces)
- 20 minutes for extra-large potatoes (4-4.5 inches in diameter or 11-13 ounces)
Albab
Hey Kristen,
Can we use this recipe with a 3 quart instant pot?
Thank you!
Kristen Chidsey
Absolutely! I would still use 1 cup of cold water for best results.
Joy
I have never been disappointed with your recipes and tips especially for the Instant pot. Thank you. I’m going to try the baked spuds in the Instant pot tonight. I love not having to remember to keep track of the time while it’s doing its magic.
Kristen Chidsey
I am so glad you have found my recipes to be reliable and deliver flavor! Thanks for sharing Joy!
Katrina
Thank you for being so detailed in your recipe! I tried other recipes and ended up with hard potatoes! My potatoes turned out perfect with your recipe!! Thank you!!
Kristen Chidsey
YAY! I am so glad my instructions were clear and you had success! Thanks for taking the time to let us know your results.
JC
So I’m a guy with little skill in the kitchen. I normally bake potatoes in the oven like most people I guess but I was rushed today so I searched for a recipe, found this one and tried it. As long as I have an Insta pot this is how I’ll do potatoes. They were perfect! Like the best I’ve ever had, perfect.
Vivian
Thanks for sharing, can't wait to try it tonight!
Deborah
Excellent-thanks so much!
Kristen Chidsey
You are so welcome Deborah!
Essie
I've used this recipe several times and the potatoes come out perfect every time. Thanks! P.S Making it again tonight for a special Valentine's dinner with Filet Mignon and roasted asparagus, for my Hubby and me. Yum!
Bryce
Potatoes are still raw with 22 minutes of cooking.
Kristen Chidsey
Hi Bryce! Be sure to use cold water and select high pressure. Those are common issues that may prevent the potatoes from cooking through.
Polly
Thanks for all of the specifics, Kristen! Made baked potatoes and sour cream to serve w/ our Newport steaks, sautéed mushrooms, creamed spinach and shrimp cocktail (w/homemade cocktail sauce). It was all pretty spectacular for our Christmas dinner. Your help was the only variable that was not tried and true, So I had my fingers crossed. Your tips did not disappoint. Wow, this meal was in our top 5! (And I have been cooking for decades.). Thanks again. Happy holiday season to everybody!
Kristen Chidsey
Sounds like a fabulous Christmas meal! So happy to hear your family enjoyed so much!