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)
Werra Watson
OUTSTANDING. I am surprised I had not previously left a review. Thank you for the excellent recipe on making truly perfect Instant Pot Baked Potatoes. They really are the best. I love just finishing them in the oven with the Olive Oil and Sea Salt per your suggestion. That just takes it to another level.
John
These were the best baked potatoes I ever made, and the easiest.
Kristen Chidsey
Thanks John for letting me know the success you had with this recipe 🙂
Lori J Chapman
Hi! Can I cook foil wrapped potatoes in the instant pot? I like coating mine in olive oil, salt and pepper prior to cooking. Or should I save that for the last step you mentioned, crisping in the oven? Thank you!! Love how well you explained everything.
Kristen Chidsey
Hi Lori! You can certainly wrap the potatoes in foil, just keep in mind that when you wrap anything in foil you need to add about 10 minutes to the total cook time. So the oven or extra cook time is up to you 🙂 Enjoy!
Melanie
I'm not positive about this, but the reason it may take longer to cook when there's less potatoes is because there is more empty space that has to be pressurized when there's less food. That's been my experience. Thanks for the great instructions!!! You saved our chili dinner!
Peg Coburn
Would the timing be the same to make 1-2 potatoes in the Mini InstantPot?
Thank you
Kristen Chidsey
Hi Peg! I would use 1 cup cold water and use the time suggested for the 3 quart IP.:)
Kelli
Tried to do 4, of what I would call medium potatoes for 12m and they weren't all the way done in the middle, guess they were closer to large potatoes. Would be helpful to add photos or size guides for potato sizes
Kristen Chidsey
Hi Kelli! That is a great suggestion. Sometimes I feel a picture can still be vague at times unless a ruler next to each potato, that is why I included the dimensions to help 🙂
Julianne
Thanks for sharing all these tips! Worked perfectly for us, 5 medium potatoes at 12 mins on high pressure.
Kristen Chidsey
YAY! I am so happy to here that you were able to enjoy baked potatoes so easily Julianne!
Christina Solmonson-Frye
I love your website thanks for the information on cooking a whole chicken and making broth at the same time it turned out great. I added a some little potatoes and used them in my soup they were a bit soft and I will try bigger potatoes next time I cooked it at 22 minutes. (I did discard all the other stock veggies I was just trying to save time). Should I try to put in a couple Costco sized potatoes with the chicken next time?
Kristen Chidsey
Hi Christina! I have never tried to make potatoes at the same time. You certainly can add in whole potatoes, but because that amount of liquid will take a long time to heat up, the potatoes still may overcook. But worth a try!
Laura Lachelt
Perfecto! I just made six potatoes using your recommendations and they turned out perfect. I only needed two so put the other four in the fridge individually wrapped with aluminum foil. Ready to heat later! Thank you!
Kristen Chidsey
It is so great to have potatoes without heating up the kitchen....and leftovers 😊 Thanks for taking the time to let us know how it went.
Lynn
Excellent instructions and we cooked 8 med potatoes to perfection. We didn’t crisp the potato skins in the oven with oil and salt but that would be a nice touch. I just loved that i didn’t heat my oven to make baked potatoes with our grilled steaks. Thank you
Kristen Chidsey
I am so glad you enjoyed the potatoes Lynn--sounds like a great meal for sure. Have a great week!
Lollie
Followed your guidelines, and six perfect baked Costco potatoes!! Thank you so much for your advice for my first time to not only use a pressure cooker, but an 8 qt Instant Pot. Appreciate your experience and insight.
Kristen Chidsey
I am so happy you had such a great experience using your Instant Pot for the first time! I hope you find many more recipes here to enjoy--and ask questions any time!
Ed
Thank you for the tip on COSTCO huge potatoes. I have walked past them for years and never once noticed them. I need to cook no more than two at a time. In view of your experience with fewer than four could you suggest a starting point for attempts at cooking two? Love your blog.
Kristen Chidsey
Hi Ed! Thank you so much for your kind words! As for Costco baked potatoes, those are so large you can just do 2 🙂 For smaller potatoes, 4 seems to be key. Enjoy!
Melanie
Perfect potatoes and I didn’t have to heat up my house! Thank you!
Kristen Chidsey
YAY! So glad you enjoyed Melanie! And it is a great way to keep out the heat for sure!
Nola
I’m trying to plan timing for dinner and already have a dish I wanted to finish in my (one) instant pot before serving. I’m guessing that the potato texture will be compromised if I cook them hours before and reheat them in the oven? I could start them at 325 to slowly warm them through and then up it to 400 to crisp them. But I think the cooling process after cooking would make them all wrinkly. Have you tried it? Your thoughts? Thx.
Kristen Chidsey
Hi Nola! I often make large batches of baked potatoes and reheat as needed. You can do either 325 to slowly reheat or heat them quickly at 400...but low and slow is best to keep skin from getting too dried out.
Wink
We have yet to "finish" the recipe, but here's where we stand so far: The potatoes I'm using are huge (~13 oz each) *and* I'm at 5,000 ft., so I went with 25 mins on high and a 10-minute natural release (plenty of steam left at that point), in two batches of 4 potatoes, for a total of 8. In spite of enthusiastic fork-poking, 6 of the potatoes split. They appear to be cooked through but the skins are so steamed-soft that crisping them in the oven is a must, lest someone inadvertently slip the peel off as they pick it up! Between the two batches, plus letting the IP cool down in between, and now the crisping step, it might have been faster to bake a batch this large in the oven. At least I was spared heating up the kitchen for an hour in August!
Kristen Chidsey
Hi there! 2 batches of large potatoes DOES take a long time, you are right about that. But yes, thankful you spared the heating up of the kitchen 🙂 It does sound like it may have been a bit too long for the cook time, since the potatoes split like that. In the future, I would try 20-22 minutes and see if that helps the potatoes stay in tact.
Laura
Worked perfectly!! Six perfect “baked” potatoes in under 30 minutes and didn’t heat up my kitchen.
Kristen Chidsey
YAY! Which in the summer heat, keeping the heat out of the kitchen is HUGE! Thanks for taking the time to leave a review Laura 🙂