Instant Pot Baked Potatoes is the easiest and fastest way to cook a perfect baked potato that’s perfectly soft and fluffy inside – all it needs is a sprinkle of salt and a pat of butter. This method is perfect for making a loaded baked potato, or for use in Gnocchi or Potato Salad. Watch the video tutorial and see how easy it is.
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Helpful Reader Review
“I refer to this recipe all the time! Thank you for sharing the specific times. Works great every time! I make twice-baked potatoes and use the Instant Pot for the first part of it. Love this method.” – Andrea ★★★★★
Instant Pot Baked Potatoes Video
I love Instant Pot Recipes from Instant Pot Whole Chicken to Instant Pot Beets. These recipes will save you time and make cooking easier. If you are a fan of the Instant Pot, you’ll love making baked potatoes in it.
Why Make Baked Potatoes in the Instant Pot?
There are several methods for making baked potatoes, from Oven-Baked Potatoes to Air Fryer Baked Potatoes, or Twice Baked Potatoes, but making baked potatoes in the Instant Pot is such a time saver for busy nights! Here’s why I love this method:
- Quick – between warming up, pressure cooking, and the natural pressure release, this method still takes less than half the time of a normal baked potato in the oven.
- Easy – there’s no need to wrap the potatoes in foil, just place them straight on the rack.
- Saves energy – you don’t have to heat up the oven, which will heat up your house.
- Perfectly Cooked – the Instant Pot uniformly cooks the potato. Follow our time chart below depending on the size of your potatoes.
Can I use a different type of Potato?
Yes, you cook a variety of whole potatoes in the Instant Pot, adjusting the time based on the potato’s size. For example, cook 5 medium Yukon potatoes as you would medium russet potatoes. See the time chart below.
Instant Pot Baked Potatoes Time Chart
In a 6-quart Instant Pot, you can cook 2 to 3 lbs of Russet Potatoes at a time. Use the time chart below, depending on the size of your potatoes, followed by a natural pressure release of about 15 minutes.
- Smaller Russet Potatoes (5 oz each) – 12 minutes on high pressure with a natural pressure release.
- Medium Potatoes (6-7 oz) – 14 min + natural release
- Large Potatoes (8 oz) – 16 min + natural release
- Extra Large Russets (10-14 oz) – 18-20 min + natural release
Tips for Instant Pot Potatoes
- Poke to Prevent Explosions – piercing the potato skins all over with a fork allows steam to escape so your potatoes don’t burst.
- Use a rack – keep the potatoes on the rack without touching the water.
- Add cold water – for consistent cooking results, add 1 cup of cold water.
- Even-sized potatoes – to ensure the potatoes are done on time, use potatoes that are even in thickness and size.
How to Make Baked Potatoes in the Instant Pot
- Prepare Instant Pot – place a trivet in the pot and add 1 cup cold water.
- Prep Potatoes – thoroughly wash the potatoes. Poke the potatoes all over with a fork.
- Pressure Cook – Cover with lid and set the valve to the ‘sealing’ position. Set to manual high pressure according to the time chart (16 minutes for large russets).
- Natural Pressure Release – once the cooking time is up, let the remaining pressure release naturally or until the pressure indicator drops, indicating there is no pressure behind it. Switch the valve to the venting position to release any remaining steam before removing the lid.
- Check for doneness – Poke potatoes to test for doneness then remove them to a plate using tongs.
When are potatoes done?
Potatoes are ready when they are fork-tender, or easily pierced with a fork. If they feel a little firm, cover the lid and pressure cook for 2 more minutes.
Why is my pressure cooker not coming to pressure?
If you’re new to using an Instant Pot, make sure you turn the pressure valve to the “sealing” position. Check that the rubber ring is clean and secured under the lid, and make sure you added 1 cup of cold water. There’s nothing more annoying than realizing it didn’t come to pressure after you’ve walked away from it.
I love shortcuts that make cooking at home easier and more approachable, reducing the temptation to eat out or eat processed foods. That’s exactly why I’m super excited for you to discover this method of making Instant Pot Baked Potatoes. Enjoy this, my friends!
Instant Pot Baked Potatoes
Ingredients
- 4 large russet potatoes, Idaho potatoes
- 1 cup cold water
Instructions
- Prepare Instant Pot – place a trivet in the bottom of a 6 quart instant pot. Add 1 cup cold water.
- Prep Potatoes – thoroughly wash the potatoes. Poke the potatoes all over with a fork and arrange on the rack.
- Pressure Cook – Cover with lid and set the valve to the 'sealing' position. Set to manual high pressure for 16 minutes, or according to the time chart*.
- Natural Pressure Release – once the cooking time is up, let the pressure release naturally (usually about 15 minutes) or until the pressure indicator drops indicating there is no pressure behind it. Switch the valve to the venting position to release any remaining steam before carefully removing the lid.
- Check for doneness – Poke potatoes to test for doneness, then remove them to a plate using tongs.
- Serve potatoes – cut potatoes in half and serve with your favorite toppings (sour cream, bacon, cheese, chives), or let them cool and use them for Potato Salad.
Notes
- Smaller Russet Potatoes (5 oz each)- 12 minutes
- Medium Russet Potatoes (6-7 oz each)- 14 minutes
- Large Russet Potatoes (8 oz each) – 16 minutes
- Extra Large Russet Potatoes (10-14 oz each) – 18-20 minutes
- To Refrigerate: once potatoes have cooled to room temperature, cover and refrigerate for 3-4 days.
- To Reheat: For a crisp skin, reheat uncovered in the oven (350˚F for about 15-20 minutes), or in the air fryer just until heated through.
Nutrition Per Serving
Filed Under
More Instant Pot Recipes
- Instant Pot Ribs
- Easy Instant Pot Chicken and Rice
- White Chicken Chili in Instant Pot
- Instant Pot Mashed Potatoes
- Instant Pot Corn on the Cob
- Hard-Boiled Eggs in the Instant Pot
- Instant Pot Chickpeas
- Instant Pot Mac and Cheese
- Instant Pot Chicken Stock (my go-to method!)
I’ve used this recipe twice in a 6 quart… to the T! The first time the Russet potato was completely underdone despite measuring it. I had to put it back in for another 10mins, after which it was still a little too firm. Tonight, I remembered that, so I weighed the potato, 7.6oz, pierced it all over, put it in for the time suggested plus 4 more mins, natural release, STILL not done properly. Put it back in for a further 5 mins, no natural release, STILL not done, quartered the thing as it was now falling apart because of all the poking it for doneness, and have put it back in for another 5 mins and hopefully can finally eat it with the topping I’ve prepared. My advice is to DOUBLE the amount of time suggested on this recipe for a perfect texture that is not too soft and not too firm.
I have a 3 quart ipot. Do I use the times for smaller potatoes? I would probably only be cooking 2 potatoes.
Hi Julie. The cooking time doesn’t need to be reduced because you’re cooking fewer potatoes. The pot still needs to reach pressure and cook them thoroughly. Enjoy!