Instant Pot Baked Potatoes

Why You’ll Love This Recipe

Instant Pot Baked Potatoes are a quick and hassle-free way to enjoy fluffy, perfectly cooked potatoes in a fraction of the time it takes in the oven. With minimal prep and consistent results, they make a great side dish or base for toppings like sour cream, cheese, and chives. Perfect for busy weeknights or meal prepping ahead of time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoeswaterolive oilsalt (optional)

directions

Scrub the potatoes thoroughly under running water and prick each potato several times with a fork.

Pour 1 cup of water into the Instant Pot and place the metal trivet inside.

Place the potatoes on top of the trivet in a single layer.

Seal the Instant Pot lid and set the valve to sealing.

Pressure cook on high pressure for 12-20 minutes, depending on the size of the potatoes (12 minutes for small, 15 for medium, and 20 for large).

Once the cooking time is up, allow a natural pressure release for 10 minutes, then do a quick release for any remaining pressure.

Carefully remove the potatoes from the Instant Pot.

For crispy skins, brush the potatoes with olive oil and place them under the broiler for 5 minutes.

Servings and timing

This recipe yields 4 baked potatoes.
Preparation time: 5 minutes
Cooking time: 12-20 minutes
Pressure release time: 10 minutes
Optional broiling time: 5 minutes
Total time: 30-40 minutes

Variations

Top with shredded cheese, sour cream, bacon bits, or chives for a loaded potato.
Use sweet potatoes instead of russet for a naturally sweeter option.
Add garlic butter or herb-infused oil for extra flavor.

storage/reheating

Store leftover baked potatoes in an airtight container in the refrigerator for up to 5 days.
To reheat, microwave for 1-2 minutes or warm in the oven at 350°F for 10-15 minutes.
You can also freeze cooked potatoes for up to 3 months; thaw before reheating.

FAQs

Can I cook more than four potatoes at once?

Yes, as long as they fit in a single layer on the trivet and don’t exceed the fill line.

Do I need to wrap the potatoes in foil?

No, foil is not necessary in the Instant Pot and can interfere with cooking.

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well, though the texture will differ slightly.

How do I know when the potatoes are done?

They should be easily pierced with a fork or knife. If not, cook for an additional 2-5 minutes.

Can I use the air fryer lid to crisp the skin?

Yes, the air fryer lid is great for finishing the potatoes with crispy skin.

Do I have to use the trivet?

Yes, the trivet keeps the potatoes out of the water and allows even cooking.

Can I season the potatoes before cooking?

It’s best to season after cooking; however, you can rub them with oil and salt if you plan to broil them later.

Are Instant Pot baked potatoes as good as oven-baked?

They’re just as fluffy inside and faster to make. Broiling helps replicate oven-crisped skins.

Can I meal prep these?

Absolutely! Make a batch and store them for the week to reheat as needed.

What size potatoes are best?

Medium russet potatoes are ideal for even cooking and portion size.

Conclusion

Instant Pot Baked Potatoes offer a foolproof and fast method to enjoy this classic comfort food any night of the week. Whether served simply with butter or fully loaded with toppings, they’re a delicious, versatile addition to your table—with none of the oven wait.

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