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!)
This is one of my favorite ways to cook taters!
I had all these little Yukons to cook so I just washed and dumped them in my I-Pot on high for 10 min (rack + 1 cup water) natural release for 10 min and they were perfect!! I didn’t even poke them. Now I cook all kinds of taters this way.
I love that the larger ‘baked’ ones aren’t all dried out and it saves time and and the utility bill.
Thanks for the time break down.
I’m glad to hear the breakdown was helpful.
If I was new to I-Pot tater cooking your recipe would have been invaluable.
I just used my manual’s list for cut up ones, added a minute or two, crossed my fingers and got lucky. No time for a search.
You are an innovative and adventurous cook and I’m very grateful you share with us.
For the record, I believe that cooks are home culinary masters and chefs are commercial ones. There are differences between the two but both have an equal place.
Keep up the good work!!
Katy
I’ve been intimidated to use my 6qt instapot. Its been sitting in the corner inside its box for over a year. Found your recipe and WOW….baked potatoes were a hit tonight! Still learning how to figure out the button functions and timer but overall satisfied!!! Gives me confidence to try other recipes. I used 3 medium potatoes for 14 minutes and tried again for another 14 minutes. Definitely better than the oven. THANK YOU!
My potatoes didn’t cook all the way! I had a (only 2 potatoes) 6oz and a 7oz potato with 1 cup water cooked on high pressure 14 minutes with natural pressure release in a 6qt instapot, according to your directions and I had to finish cooking in the microwave. So I think you need to adjust your recipe or did I need to adjust for altitude at 3400 ft?
Hi Peggy, a couple of things that could cause that (I’m at 2500 feet elevation). Make sure the potatoes are on a trivet and not sitting in the water so you might need to make a slight adjustment – about 5% longer for every extra 1000 feet – I would suggest 15-16 minutes next time.
My first time using my new 16qt. Instapot.
My pressure cooker never left the preheat mode. I canceled the program and released the steam and checked the potatoes . They were 80% done. I canceled the program and started over again and it stayed in the preheat mode and then I got a warning food burn. What did I do wrong? The burn mode message from the book said starches may have blocked heat dissipation. It never moved off of 22 minutes time and stayed in preheat for about 22 minutes. Any clue. I added 1½ cups water to the pot. Is it possible that was not enough?
Hi Barbara! That’s a large instant pot! It sounds like it stayed in preheat because it couldn’t build up enough pressure. I would reference your manual but I don’t think that was nearly enough water. Based on my research online, a large one would require atleast 2- 2 1/2 cups of water.
Great way to bake potatoes and keep kitchen cooler.
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.
Hi Andrea! I’m so glad you’re enjoying this recipe!
Perfection.
Thank you for your hard work.
God Bless.
Great recipe when I am needing to fix potatoes fast. Thank you!
This DOES NOT work. 14 minutes does absolutely nothing. We followed these instructions closely and they were still absolutely completely raw.
HI, I’m wondering if there might be something wrong with your instant pot. It sounds like it’s note coming to pressure properly.
I wondered how much water you would suggest for an 8 qt instant pot.
Hi Lynda! I’m not sure, but I would recommend ensuring you meet the minimum liquid requirement for your pot since that may need to differ to cover the surface. I only have experience with the 6-quart IP, I wish I could be more helpful.
1 1/2 cups of water for an 8qt Instant Pot is just right
Fully agree. 1.5 – 2L water for 8 quart.
Does a bigger instapot make a difference in cooking time?
Hi Samantha, I would recommend ensuring you meet the minimum liquid requirement for your pot since that may need to differ to cover the surface, but otherwise, I imagine much else would not need to change. I only have experience with the 6-quart IP, I wish I could be more helpful.
If I do a double batch, do I double the cook time? I don’t see this on the recipe.
Hi Julie! Don’t double the cook time. InstaPots are pretty smart, it will likely take longer to come up to pressure adding to your total time, but the actual pressure-cooking time should remain the same.
If by any chance, they are still a little firm, you can add some additional time.
I made these and they turned out incredible! I cooked 5 extra large russet potatoes for 30 minutes and then a natural release and they turned out incredible! I will definitely be making these again!
The time to cook what ever size potatoes you have, is the time you show for each potato or is this the total time for a few potatoes
Hi Cissy! That is the time for all of the potatoes. Just make sure they are all about the same size. If some are larger, you’ll need to adjust the time accordingly since they will take longer to finish.
I weighed my potatoes AND cooked on the high end of the range, but mine were still raw in the middle. It’s still faster and easier than an oven, though, so I’ll give it 4 stars.
Thank you so much for putting the times to how many ounces. This worked great!
You’re very welcome. I’m glad it was helpful, Carol!
The potatoes were great! This is officially my go-to for “baked” potatoes. Thank you!
I’m so glad you found a favorite on my blog, Karen! Thank you so much for sharing that with me.
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.
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.
16 mins was too little. the potato was still hard. Next time i am cooking for 25 mins.
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!
Has anyone made these for potato salad. How did the potato turn out?
This is great for potato salads too.
This worked perfectly for an entire 5 lb bag of small-medium potatoes. The texture was so much better than doing them quickly in the microwave, and the process was so much faster than baking them in the oven.
Thank you for sharing, Camille!