Instant Pot Baked Potatoes are an absolute game changer! They cook in a fraction of the time in the Instant Pot. They come out creamy and fluffy just like if you had baked them in the oven. What's not to love? Add your favorite toppings and serve along side some Instant Pot Salmon for a delicious meal.
Why this recipe works
- Budget friendly - potatoes are a low priced carb that is a very filling addition to dinner.
- Cook time - is drastically reduced in the Instant Pot compared to the oven.
- Texture - same creamy and fluffy texture as an oven baked potato.
- Star of the show - you can make a baked potato into the main meal by adding shredded pork or chicken, or diced ham with your other toppings.
- Feed a crowd - this is a great way to feed a bunch of people! Create a baked potato bar with everyone's favorite toppings for a fun meal or a game day touchdown. Make some Instant Pot Brisket to make it even more special!
Ingredients you will need
No matter what kind of potato you choose you want to make sure they are roughly all the same size. This way they all cook the same in the same amount of time. Russet or Idaho potatoes which are the same thing are best for baked potatoes because they have a high starch content. This is what makes them fluffy and creamy.
Of course, you can use other types of potatoes for this recipe. An all purpose potato like a Yukon Gold works well too. The cook times in this post can also be used for sweet potatoes. Other waxier types of potatoes are better for my Instant Pot Mashed Potatoes recipe.
How to make this
Step 1: Choose and prep the potatoes
First, select russet potatoes that are roughly all the same size. I like to use medium to large potatoes. They usually measure 2 ½-inches wide and 5-inches long. Wash the potatoes with soap and water in the sink to get all the grimy dirt from the field off of them.
IMPORTANT! Prick the potato several times with a fork or knife.
Step 2: Cooking instructions
Insert the rack into the Instant Pot, and add the water. Make sure you use the minimum amount of water needed for your model of Instant Pot.
- 3-Quart Instant Pot - ½ cup
- 6-Quart Instant Pot - 1 cup
- 8-Quart Instant Pot - 1 ½-cup
Cook on high pressure for 18-minutes and follow with a 10-minute natural pressure release.
If you used larger potatoes add 4-minutes to the high pressure time. If using small potatoes then cook for 6-minutes less on high pressure.
Be sure all the potatoes are roughly the same size so that they all cook evenly. For a super crispy skin butter the outside and put under the broiler or air fryer for a few minute.
Yes! This is why we prick the potatoes with a fork or knife so it can release pressure while cooking.
No, you do not have to cover the potatoes with foil for cooking in the pressure cooker.
Yes, and if you do they will dry out.
Serve immediately, or store in an airtight container for up to one week. Add toppings like bacon, cheese, sour cream, cottage cheese, broccoli, chili, leftover BBQ pork or chicken, or chives for an easy dinner or side! The leftover potatoes are great cut up for home fries or hash! Enjoy!
Storage & Reheating
Serve immediately, or store in an airtight container for up to one week. Reheat in the microwave for a few minutes, or in the oven at 325-degrees for 15 minutes or until warmed through.
If freezing then reduce the high pressure time by two minutes and the natural release to five minutes with the intention that the potato be cooked almost to doneness. Also, if freezing do not salt them. The salt will continue to leach out moisture even after freezing.
To freeze cool for one hour, wrap in foil individually, and put in plastic bag. Can be frozen for up to one month. To thaw place in fridge the day before or microwave on low to reheat.
More side dish recipes
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Instant Pot Baked Potatoes
- 6 Russet potatoes medium to large
- 1 cup water or minimum amount of water for your model
- Kosher Salt to taste optional
- Wash the potatoes well, and prick each several times with a fork or knife.
- Insert rack into Instant Pot, add the water, and place the potatoes inside then seal the lid.
- Cook on high pressure for 18 minutes then follow with a 10 minute natural pressure release.
- Serve immediately, or store in an airtight container for up to one week.
How to Freeze
- Cook just before doneness. Cool for one hour. Do not season with salt, as once the potato reaches freezing temperatures they will lose moisture even while frozen. Wrap each one in aluminum foil, and freeze for up to one month in a plastic bag.
- To thaw place in fridge overnight or microwave on low until thawed.
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