Instant Pot Instant Pot Side Dishes Side Dishes Potato Recipes By Kristen Chidsey | 269 Comments | *This post may contain affiliate links. Read my disclosure policy.
Jump to Recipe
Instant Pot Baked Potatoes are the easiest way to enjoy a fluffy, tender baked potato in record time!
Regardless of the size of your potato, this recipe for Instant Pot Baked Potatoes will walk you through the step-by-step process that will guarantee you have fork-tender, creamy baked potatoes--without the need to turn on the oven!
Instant Pot Baked Potatoes
Don't you agree that a baked potato is one of the most perfect side dishes? From London Broil, Apple Pork Roast, to pan-seared steak, a baked potato complements just about any main course.
But on busy nights, I don't have a lot of time to bake potatoes. And on hot summer nights, the last thing I want to do is turn on the oven to roast potatoes.
The Instant Pot solves BOTH those issues by making baked potatoes in record time without heating up the kitchen.
How to Make Potatoes in the Instant Pot
Step 1: The first thing you need to do is prepare your Instant Pot by pouring water into the inner pot and then placing a metal trivet or rack in the inner pot. This will keep the potatoes from being submerged in the water as they cook.
- Use 1 cup of cold water for a 6-quart model
- Use 1.5 cups of cold water for an 8-quart model
Be sure to use COLD water, as using warm water will change the time it takes the Instant Pot takes to get to pressure, which will change the actual cook times and your results.
Step Two: Scrub the potatoes well and prick the potatoes several times with a fork or knife to allow steam and pressure to escape the potatoes as they cook. Place the prepared potatoes onto the rack inside the inner pot.
Step Three: Place the lid on the inner pot and be sure the vent knob is sealed. Set the cooking time to HIGH pressure and adjust the time according to the size of your potatoes.
- 10 minutes for small potatoes (less than 2 inches in diameter or 4-5 ounces)
- 12 minutes for medium potatoes (between 2-3 inches in diameter or 5-7 ounces)
- 16 minutes for large potatoes (between 3-4 inches in diameter or 8-10 ounces)
- 20 minutes for extra-large potatoes (4-4.5 inches in diameter or 11-13 ounces)
Step Four: Once the cooking time has elapsed, allow the pressure to release naturally for 8-10 minutes. This just means to DO NOTHING and leave your instant pot alone. It is important to allow the pressure to release naturally to keep the potatoes intact and finish cooking. If after 10 minutes the pressure has not released fully, you can turn the valve to the venting position to release any remaining pressure.
Step Five (optional) If you like crispy skin on your baked potatoes, you can achieve this by finishing them in the oven or under a broiler. Simply place the cooked potatoes onto a sheet pan and brush them with olive oil or melted butter and sprinkle with kosher salt. Bake at 400-degrees F for 10 minutes or broil for 2-3 minutes per side.
Storage & Reheating
Allow the Instant Pot Baked Potatoes to cool fully and then store in an airtight container in the refrigerator for up to 5 days.
Reheat the potatoes by placing them on a rack in the instant pot over 1.5 cups of cold water and cook on high for 3 minutes. Alternatively, microwave for 1 to 2 minutes or heat in a 400 degree F oven for 15-30 minutes until warmed through.
Serving Suggestions
Baked potatoes are great served classically with butter and sour cream, but there are so many more delicious ways to use Instant Pot Baked Potatoes.
- Stuff the Instant Pot Baked Potatoes with leftover Instant Pot Pulled Pork, Taco Meat, or Instant Pot Chili and shredded cheese for an easy meal that transforms leftovers into something spectacular.
- Use these baked potatoes to make speed up the process of making Twice Baked Potatoes.
- Dice up cooled baked potatoes and use to make a quick breakfast hash or as the base for a Oven Baked Potato Frittata.
- Allow the potatoes to cool fully then cut into wedges. Brush with olive oil and season with Seasoned Salt and bake the potato wedges at 450 degrees F for 10-15 minutes until crispy and golden for easy "fries."
Recipe FAQs
What is the texture like of potatoes cooked in Instant Pot?
Fluffy and creamy--just like an oven-baked potato. This method is SO much better than the texture of a microwave-baked potato.
Do you have to use your trivet?
YES!! The trivet prevents the potatoes from getting watery. If you don't have a trivet or a metal rack, you can use crumpled-up pieces of foil in a bind. But I highly recommend investing in a $10 rack, as they are useful in MANY recipes.
Do you have to add water to the bottom of the Instant Pot?
Yes, that moisture allows the pressure to build up in your instant pot.
Do you have to use cold water in your Instant Pot?
Yes! If you start with warm water, the cooking time will vary and that may result in under or over-cooked potatoes.
What if my potatoes are not cooked fully?
Just like ovens, the way an instant pot cooks can vary. If your potatoes are not fully cooked after the suggested cook time, place the lid back on the inner pot and cook for 2-5 minutes longer on high pressure. Take note of that added time so you can adjust the cooking time in the future.
How many potatoes can you cook at a time?
You can cook as few as 1 potato or up to 8 potatoes in a 6-quart instant pot, and up to 8 potatoes in an 8-quart instant pot. However, if you are working with extra large potatoes, I would not cook more than 6 potatoes at a time.
What about high altitude?
If you are cooking at a higher altitude, you will need to adjust the cooking time. Refer to my Instant Pot Altitude Guide for guidance.
More Instant Pot Basic Recipes
- Instant Pot Baked Sweet Potatoes
- Instant Pot Quinoa
- Instant Pot Hard Boiled Eggs
- Instant Pot Chicken Breast
- Instant Pot Chicken Stock
If you enjoyed this method for making Instant Pot Baked Potatoes, I would love for you to leave a comment and review below.
Instant Pot Baked Potatoes
Make fluffy, fork-tender potatoes in the Instant Pot, or any electric pressure cooker, every single time using this recipe for Instant Pot Baked Potatoes.
4.78 from 140 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 6 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 6
Calories: 123kcal
Author: Kristen Chidsey
Ingredients
- 1-8 medium potatoes scrubbed clean
Instructions
Place 1 cup cold water in the inner pot of pressure cooker pan and place trivet in instant pot.Note: Use 1.5 cups of cold water in an 8-quart Instant Pot.
Scrub the potatoes well and then pierce potatoes 5-6 times with a fork to allow pressure to release while cooking.
Add the potatoes carefully on trivet (stacking on top of each other if needed). Place the lid on the instant pot and seal the valve.
Hit the manual or pressure cook button and be sure HIGH pressure is selected. Adjust cook time to 12 minutes for medium potatoes, 16 for average/larger potatoes, and 22 minutes for really large potatoes. See notes on sizes.
Once cook time has elapsed, allow pressure to naturally release for at least 10 minutes before doing a quick release of pressure. Remove potatoes from Instant Pot and serve up with whatever toppings you like.
If desiring crispy skin, brush the pressure-cooked potatoes with olive oil and sprinkle with salt, and place onto a baking sheet. Bake at 400-degree F for 10 minutes or broil for 2-3 minutes per side until crispy.
Equipment Needed
Notes
Time to get to pressure: 5-6 minutes
Time to cook: 12 minutes
Time to release pressure: 10 minutes
- 10 minutes for small potatoes (less than 2 inches in diameter or 4-5 ounces)
- 12 minutes for medium potatoes (between 2-3 inches in diameter or 5-7 ounces)
- 16 minutes for large potatoes (between 3-4 inches in diameter or 8-10 ounces)
- 20 minutes for extra-large potatoes (4-4.5 inches in diameter or 11-13 ounces)
If cooking at a higher elevation, be sure to refer to Instant Pot Altitude Adjustments.
Storage: You can store leftover cooked baked potatoes in an airtight container in the refrigerator for 5 days.
Reheat the potatoes by placing them on a rack in the instant pot over 1.5 cups of cold water and cook on high for 3 minutes. Alternatively, microwave for 1 to 2 minutes or heat in a 400 degree F oven for 15-30 minutes until warmed through.
Nutrition
Calories: 123kcal | Carbohydrates: 26g | Protein: 5g | Sodium: 21mg | Potassium: 879mg | Fiber: 5g | Vitamin C: 24.3mg | Calcium: 64mg | Iron: 6.9mg
Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
« Instant Pot Ground Beef (From Fresh or Frozen)
Eggnog French Toast Casserole with Bourbon Glaze »
About Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
Reader Interactions
Comments
David Hoskins
I'm just learning to use my instant pot and I really appreciate this site. I have a quick question: Which is the more important consideration for cooking time with this baked potato recipe? Weight or diameter? I'm asking because the russets I found are about 3 inches in diameter, but they weigh around 11 ounces each. Should I go with 16 or 20 minutes? Thanks!
Reply
Kristen Chidsey
Hi David! I would go with weight personally. For your potatoes, do 20 minutes 🙂 Enjoy!
Reply
David Hoskins
I did 20 minutes and they were absolutely perfect! Can't wait to try more of your recipes!Kristen Chidsey
I hope you find many more to enjoy, David 🙂
Werra Watson
This is without a doubt the BEST Baked Potatoe recipe. I use it all the time. Today I am doing a meal train for a friend with Cancer. I made these for her family two weeks ago and she eagerly texted me that she could actually eat potatoes and loved them. So making them again for her and her family. Thank you for the great recipe. I am not sure if I had reviewed this before but its worth reviewing with Five Stars twice if I have.Reply
Kristen Chidsey
Oh, this makes my heart so happy. Of course I am thrilled you enjoy this recipe for Baked Potatoes, but I absolutely love hearing you are blessing others with food. I know it is so appreciated!
Reply
Wm Cox
When this device first came to me, it's from a tip of my studies in life extensions. A go to that keeps life simple Kristen tHaNk YoU for the studies that help keep it simple indeed Rice pot earlier today and now clean washed ass't spuds ma 'halo w!llewankaReply
J
Just tried this with russets; based on size I put them for 12 minutes. Then Then natural pressure release. Then 10 in oven to crisp. They came out way, way underdone. I put em back in the instant pot for 10 more on height just now, hopefully that’ll work.
Reply
Kristen Chidsey
Hey there! It sounds like you had long, skinny potatoes and they may have just needed extra time. Be sure in the future to use cold water and be sure your IP is on high not low pressure. I am not saying that was the case in this situation, but those are common errors.
Antonella
Thank you for this recipe! My potatoes were just over 2 inches in diameter, so I cooked them in the instant pot for 12 minutes, and they came out perfect! I’ve always had a hard time cooking baked potatoes in the oven and the microwave as the timing is always inconsistent, and they never were cooked correctly. I’m going to cook them in the instant pot from now on thanks to your recipe. 😊Reply
Pam M
I loved these! I used small russet potatoes and followed the cooking time for their size and they came out perfect! I did crisp the skins in the oven as suggested as an option (could’ve used my air fryer lid I suppose) while waiting for the grilled chicken to finish. I loved the texture and so simple & quick to make; I’m not sure if I’ll make baked potatoes any other way now.Reply
Kristen Chidsey
I agree with you, Pam! It is hard to go back to making baked potatoes in the oven after using the Instant Pot. So happy to hear you enjoyed the results.
Reply
Amy
The directions didn’t work for me. A medium sized potato required at least 30 minutes or more to become tender.
Reply
Kristen Chidsey
Hi Amy! I am sorry you had issues with the timing. Be sure you are using high pressure to cook (not low) and be sure to start with cold water, not warm water because that will change the cooking time.
Reply
4.78 from 140 votes (56 ratings without comment)
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
« Older Comments
