Making this Instant Pot Baked Potato recipe so much easier and faster than cooking them in the oven! Once you make them this way, you will never go back to your foil potatoes!
Why You’ll Love This Recipe:
Baked Potatoes in the Instant Pot might be my new favorite. It is the perfect side dish for a lot of meals, or you can make it into a main dish! It’s a foolproof way to make tender potatoes, and not to mention the fastest way.
- Super simple: You no longer have to wrap the potatoes to get the best baked potatoes!
- Short Cook Time: In terms of making baked potatoes, the high pressure cooking dramatically cuts down on the cooking time.
- Versatile: You can use this recipe to make a simple side dish or the perfect base for any potato recipe and your favorite toppings.
“Oh my goodness, perfect baked potatoes in such a short space of time!!!” — Jennifer
Key Ingredients:
All you need for this new potatoes recipe are russet potatoes and room temperature water for the bottom of the pressure cooker.
See below for a detailed list of ingredients!
Equipment Needed:
- Instant Pot
- Steamer basket or metal trivet
How to make Instant Pot Baked Potatoes:
- Scrub the skin of potatoes with a brush under cold water until they are clean of any dirt.
- Then, stab the potato with a fork or knife 5-8 times. Here is where you skip wrapping them in foil!
- Pour 1 cup of water into the bottom of the Instant Pot. Place the steamer basket or on top of the trivet (the one that comes with the Instant Pot works great) in the bottom of the Instant Pot and place potatoes on top of/inside the steamer basket. This will keep the potatoes from getting soggy.
- Secure the Instant Pot lid to the base. Turn the knob to the sealing position to keep all the pressure in the pot.
- Use the manual mode or pressure cook button on the Instant Pot and set it to cook for 12 minutes.
- Allow the pressure to “release naturally” – takes 15-20 minutes.
- Remove the lid when the pressure has dropped. Serve immediately with desired toppings.
How to Get Crispy Skins
To make crisp potato skins, add a little bit of olive oil and sea salt afterwards, and place them in the air fryer at 400℉ for a few minutes. Using just the Instant Pot pressure cooker will not give you crispy skins.
Tips and Recipe Notes
- You can also use the broiler for 3-4 minutes to get crisp skin on the large russets.
- Don’t add too much water or you will get soggy potatoes.
Storage and Reheating Instructions
Storage: Place the cooked potatoes into an airtight container and store them in the fridge for the next day, and it will keep for up to 5 days.
Reheat: Microwave in 30-second intervals until the potatoes are cooked through. You can also use the air fryer at 350℉ if you want to keep the skin crispy.
FAQ’s for Baked Potatoes
Shredded cheese
Chives or green onions
Sour cream
Nacho cheese
Chili
Sloppy Joe meat
Fried egg
BBQ chicken
Steamed broccoli
Butter
For the best results, this recipe is made with a large russet potato. If you want to use it for small potatoes, you may have to adjust the cooking time slightly so they aren’t overcooked.
If you want a fun way to use these potatoes, look at leveling up the potatoes using our Smashed Cheesy Potatoes recipe for a delicious appetizer.
More Instant Pot Recipes to Serve:
Instant Pot Creamy Macaroni and Cheese is a simple yet delicious side dish (or meal), and our Instant Pot Hard Boiled Eggs are perfect for making deviled eggs!
Instant Pot Hot Honey Chicken Sandwiches and Instant Pot Ranch Chicken and Swiss Sandwiches are perfect ways to utilize your Instant Pot for a simple yet flavorful dinner recipe.
Instant Pot Baked Potatoes Recipe
Ingredients
- 5 Russet potatoes
- 1 cup water
Equipment
Instructions
- Scrub skin of potatoes with a brush until they are clean. Stab with fork 5-8 times. Don't wrap them in foil!
- Pour 1 cup of water into the insert of the Instant Pot. Place steamer basket (or the trivet – the one that comes with the Instant Pot works great) in the bottom of the Instant Pot. Place potatoes on top of/inside steamer basket.
- Secure the lid and turn the knob to sealing.
- Use the manual mode or pressure cook button on Instant Pot and set to 12 minutes.
- Allow pressure to “release naturally” – takes 15-20 minutes.
- Once it is done releasing the pressure, remove the lid and serve immediately with desired toppings. You can also store in the fridge for 3-4 days in an airtight container.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Is the instapot cook book out yet?
Not yet.
My wife passed away Mar of this year. I have to learn how to cook. I purchased a Instant pot, and learning how to use it. I would like your pop corn Chicken recipe. and other chicken recipes
Hi Ken. We are so sorry to hear about your sweet wife. Please accept our condolences. We would love to help you. We have a youtube channel with all of our Instant Pot recipes and you can watch how easy our recipes are to make. Here is the link – https://www.youtube.com/c/Sixsistersstuffgirls/videos?view_as=subscriber
I really like your recipes. However, I live alone and wonder if smaller portion size will affect cooking time. For instance for baked potato, are there any adjustments to be made to the recipe if cooking only one potato at a time?
If you cook only one baked potato, it’s the same amount of time.
Oh my goodness, perfect baked potatoes in such a short space of time!!!
No turning back after you cook them in the Instant Pot!!