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

Natasha's Kitchen Cookbook

Instant Pot Baked Potatoes Recipe

5 from 86 votes
Author: Natasha Kravchuk
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
Prep Time: 4 minutes
Cook Time: 16 minutes
Natural Pressure Release: 15 minutes
Total Time: 35 minutes

Ingredients 

Servings: 4 people
  • 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.
  • Scrub Potatoes – thoroughly wash the potatoes.
  • Pierce 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

*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 Per Serving

168kcal Calories38g Carbs5g Protein1g Fat1g Saturated Fat1g Polyunsaturated Fat1g Monounsaturated Fat14mg Sodium888mg Potassium3g Fiber1g Sugar2IU Vitamin A12mg Vitamin C29mg Calcium2mg Iron
Nutrition Facts
Instant Pot Baked Potatoes Recipe
Amount per Serving
Calories
168
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
14
mg
1
%
Potassium
 
888
mg
25
%
Carbohydrates
 
38
g
13
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
12
mg
15
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Instant Pot Baked Potatoes
Skill Level: Easy
Cost to Make: $
Calories: 168

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.

Read more posts by Natasha

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Recipe Rating




Comments

  • Carol
    March 2, 2024

    Thank you so much for putting the times to how many ounces. This worked great!

    Reply

    • NatashasKitchen.com
      March 2, 2024

      You’re very welcome. I’m glad it was helpful, Carol!

      Reply

  • Karen
    January 16, 2024

    The potatoes were great! This is officially my go-to for “baked” potatoes. Thank you!

    Reply

    • Natashas Kitchen
      January 16, 2024

      I’m so glad you found a favorite on my blog, Karen! Thank you so much for sharing that with me.

      Reply

  • ML
    January 10, 2024

    I can’t even begin to say how wrong these times are. I had medium potatoes and after 30 minutes, they are still raw in the middle.

    Reply

    • Natasha
      January 11, 2024

      Hi ML, my recommendation is to measure the potatoes since medium can mean many different things and also make sure the valve is sealed at the top, otherwise the pot won’t get to pressure and it would be raw in the middle.

      Reply

  • Phillip
    December 5, 2023

    16 mins was too little. the potato was still hard. Next time i am cooking for 25 mins.

    Reply

    • Natashas Kitchen
      December 5, 2023

      Hi Philip, we haven’t had that experience, but I know machines and ingredient quantity may vary and alter the outcome. I hope you love this recipe!

      Reply

  • Tina
    November 26, 2023

    Has anyone made these for potato salad. How did the potato turn out?

    Reply

    • Natasha's Kitchen
      November 27, 2023

      This is great for potato salads too.

      Reply

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