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Instant Pot Baked Potatoes Recipe

Instant Pot Baked Potatoes is the easiest and fastest way to cook a ‘baked potato.’ This method is perfect for making a loaded baked potato, or for use in Gnocchi or Creamy Potato Salad. Watch the video tutorial and see how easy it is.

We 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 the instant pot.

Instant Pot Baked Potatoes

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Instant Pot Baked Potatoes Video

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The best way to bake potatoes!

  • 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.

Instant Pot Baked Potato Time Chart

In a 6 quart Instant Pot, you can cook 2 to 3 lbs of Russet Potatoes at a time. Us 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 Russets (6-7 oz) – 14 min + natural release
  • Large Russets (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 thickness and size.

How to Make Baked Potatoes in the Instant Pot

  1. Prepare Instant Pot – place a trivet in the pot and add 1 cup cold water.
  2. Scrub Potatoes – thoroughly wash the potatoes.
  3. Pierce Potatoes – poke the potatoes all over with a fork.
  4. 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).
  5. Natural Pressure Release – once the cooking time is up, let the 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.
  6. Check for doneness – Poke potatoes to test for doneness then remove them to a plate using tongs.

Common Questions:

Why is my pressure cooker not coming to pressure?

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.

Can I Substitute different potatoes?

Yes, you cook a variety of whole potatoes in the instant pot and adjust the time according to the size of the potato. For example, cook 5 medium Yukon potatoes as you would medium russet potatoes.

When are potatoes done?

Potatoes are ready when they are easily pierced with a fork or knife. If they feel a little firm, cover the lid and pressure cook for 2 more minutes.

Can I use an Air Fryer?

Yes! An air fryer is a great tool for baked potatoes if you want crisp potato skins. Check out our tutorial for Air Fryer Baked Potatoes.

Make-Ahead

  • 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, as we did with our Air Fryer Baked Potatoes.

More Instant Pot Recipes

Instant Pot Baked Potatoes Recipe

5 from 19 votes
Prep Time: 4 minutes
Cook Time: 16 minutes
Natural Pressure Release: 15 minutes
Total Time: 35 minutes
Instant Pot Baked Potatoes on rack
Instant Pot Baked Potatoes is the easiest and fastest way to cook a ‘baked potato.’ This method is perfect for making a loaded baked potato, or for use in Potato Salad
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $1-$3
Keyword: Instant Pot Baked Potatoes
Cuisine: American
Course: Side Dish
Calories: 168
Servings: 4 people

Ingredients

  • 4 large russet potatoes, Idaho potatoes
  • 1 cup cold water

Instructions

  1. Prepare Instant Pot – place a trivet in the bottom of a 6 quart instant pot. Add 1 cup cold water.

  2. Scrub Potatoes – thoroughly wash the potatoes.

  3. Pierce Potatoes – poke the potatoes all over with a fork and arrange on the rack.

  4. 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*.

  5. 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.

  6. Check for doneness – Poke potatoes to test for doneness, then remove them to a plate using tongs.

  7. 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.

Recipe Notes

*Instant Pot Baked Potatoes Time Chart:

  • 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
Nutrition Facts
Instant Pot Baked Potatoes Recipe
Amount Per Serving
Calories 168 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 14mg1%
Potassium 888mg25%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Vitamin A 2IU0%
Vitamin C 12mg15%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lois Kramer
    June 24, 2022

    Has anyone made the potatoes in the IP and then finished them off in the AF for a crispy skin? When normally air frying, I rub them in avocado oil and kosher sale. Would like to finish the softened IP ones with this last method if it would work out.

    Reply

    • Natashas Kitchen
      June 25, 2022

      Hi Lois! I looked through the comments, and I’m not seeing anyone mention that method. I haven’t tried that myself either. If you experiment with it, I would love to know how it works!

      Reply

  • Carrie
    May 12, 2022

    These were way under cooked. I had to add an additional 10 minutes, and even then they were none too done.

    Reply

    • Natasha's Kitchen
      May 12, 2022

      Hi Carrie, I never really had that issue before. Did you stack the potatoes? I worry the result will be impacted if they’re stacked.

      Reply

  • Mary Beth Nupp
    December 23, 2021

    An additional step to make them crispy on outside:
    – drain Instant Pot liner after potatoes are cooked.
    – turn Instant Pot to Sauté and add 2 Tbsp. Butter + 1 tsp. Kosher salt.
    – Add potatoes and roll potatoes around in butter until browned and crispy.
    Yum!

    Reply

    • Natashas Kitchen
      December 23, 2021

      Thank you so much for sharing that with me, Mary!

      Reply

  • Chris
    November 24, 2021

    If I need more than 4 or 5 potatoes done at a time, can I do that in the instant pot as long as as I am under the 2/3 line? (I would stack them on top of each other)

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hey Chris! I’ve always done one layer at a time. I worry the result will be impacted if they’re stacked. If you experiment, let me know how you liked the recipe

      Reply

  • Scott F
    November 12, 2021

    Why do you recommend COLD water instead of using hot water in the Instant Pot? Wouldn’t starting with hot water reduce the time it takes to start making pressure?

    Reply

    • Natasha
      November 13, 2021

      Hi Scott, mostly for consistent results in cooking. Using hot liquid speeds up the time that it takes to come to pressure so it cooks faster and may end up undercooked.

      Reply

  • Patches Lamb
    November 1, 2021

    If I only have an 8 quart instant pot do I need to add more than 1 cup of cold water?

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi! You will need to add more water if the amount listed doesn’t meet the Instant Pot minimum required water level.

      Reply

  • jess
    August 24, 2021

    This is a life-saver when it comes to making baked potatoes! I love how easy it is and almost effortless!

    Reply

    • Natashas Kitchen
      August 24, 2021

      It really is the best way, Jess! I’m so glad you loved it!

      Reply

  • Beth
    August 23, 2021

    This instant pot recipe turned out amazing and such a huge hit here! So creamy and a delicious quick side for dinner. I’ll definitely be making this IP baked potatoes again!

    Reply

    • Natasha's Kitchen
      August 24, 2021

      Hi Beth, that’s great to hear! Thanks for your good feedback, we appreciate it!

      Reply

  • Melissa
    August 23, 2021

    I’m always looking for a simple way to bake potatoes. I’ll have to say this is the easiest way! Thank you

    Reply

    • Natasha's Kitchen
      August 24, 2021

      Very nice feedback, Melissa. Thanks a lot!

      Reply

  • Betsy
    August 23, 2021

    Yes! Love potatoes in the Instant Pot! They turn out so creamy and they’re so easy and quick to make!

    Reply

  • Roxy
    August 22, 2021

    Would love to see more blooper videos!

    Reply

    • Natasha's Kitchen
      August 22, 2021

      Thanks for suggesting that, Roxy. We usually have it every year but I’ll take note of that suggestion.

      Reply

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