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.

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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:

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 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

Print

Instant Pot Baked Potatoes Recipe

5 from 4 votes

Prep Time: 4 minutes

Cook Time: 16 minutes

Natural Pressure Release: 15 minutes

Total Time: 35 minutes

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

US Customary – Metric

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 – but 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.

Nutrition Disclosure