Published: · Modified: by Anna 128 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Jump to Recipe Jump to Video Print Recipe Rate this Recipe
Instant Pot Baked Potatoes are perfectly fluffy potatoes cooked in a digital pressure cooker. No aluminum foil is needed!
Jump to:
- Why This Recipe Works
- How to make baked potatoes in the Instant Pot?
- How long do I cook baked potatoes in the Instant Pot?
- Helpful Tips!
- Recipe FAQs:
- More Instant Pot Recipes:
- Instant Pot Baked Potatoes recipe
Why This Recipe Works
Before I got the Instant Pot digital pressure cooker, I used my slow cooker to make baked potatoes. It's a great way to cook them if you don't have a pressure cooker. However, this method is much faster and I can have baked potatoes ready in about 20 minutes, perfectly fluffy and ready for our favorite toppings.
If you need an easy lunch,make these Instant Pot Baked Potatoesand fill them with leftover chili, pulled BBQ pork, chicken, or Mexican quinoa. They are also absolutely delicious topped with cheese sauce or spinach artichoke dip. Tasty! You also need to try my Instant Pot Mashed Potatoes recipe. Total time-saver!
How to make baked potatoes in the Instant Pot?
- To cook your potatoes in the Instant Pot digital pressure cooker, use the wire trivet that came with the IP. If you don't have one, check out the helpful tips section below.
- Add one cup of water to the stainless steel insert and arrange the potatoes on the trivet.
- Close the lid and turn the valve to the "sealing" position. Set a timer. Make sure the IP is set to cook on high pressure.
- When the time is up and the Instant Pot beeps, press the "cancel/off" button and let it release the pressure naturally.
- Use kitchen tongs to remove the potatoes from the pressure cooker and set them on a platter. Done! Your potatoes are ready!
It's important to poke the potatoes with a fork. It allows the steam from the potatoes to escape during cooking.
No foil is needed to cook the potatoes in your pressure cooker.
How long do I cook baked potatoes in the Instant Pot?
I tested this recipe starting at 12 minutes. The potatoes were cooked but too firm for my liking. When cooked for 14 minutes, they were soft and fluffy inside. I used medium size potatoes. If using small ones, 12 minutes should be enough. If using large potatoes, add 2 more minutes of cooking time.
For small potatoes (about 1.5 inches in diameter): set the timer to 12 minutes, then let the pressure release naturally.
For medium potatoes (about 2 inches in diameter): set the timer for 14 minutes, then let the pressure release naturally.
For large potatoes (about 2.5 inches in diameter and larger): set the timer to 16 (up to 18) minutes, then let the pressure release naturally.
My 6-quart Instant Pot took about 8 minutes to come to pressure.
Helpful Tips!
- If you store your potatoes in the fridge, remove them at least 30 minutes before cooking. Cold potatoes will not cook evenly (the outside will be cooked and the center solid).
- Please note, baking potatoes are much larger in size than regular Russet potatoes. They will need a longer cooking time.
- Make sure that your Instant Pot is set to cooking at "high pressure". Check your settings, especially if you are new to this appliance.
- Do not forget to poke holes in the potatoes. This rule goes for baking them in the oven as well.
- Let the pressure release naturally after the cooking cycle is done. Do not switch the valve to the venting position. In my experience, the natural release takes anywhere from 12 to 16 minutes.
- Please note, that every pressure cooker takes time to build up pressure before the timer starts. In my experience, this takes about 8 to 12 minutes (depending on the temperature of your ingredients and the temperature in your home).
Recipe FAQs:
How can I make the baked potatoes crispy?
If you prefer baked potatoes with crispy skin, pop them under a broiler OR use an air fryer! It only takes a few minutes to get the skin nice and crispy.
What can I use if I don't have the metal trivet?
To cook the potatoes properly, they need to be elevated and not touch the water. If you don't have the trivet that comes with the Instant Pot, use aluminum foil pie tin (placed upside down), balls of aluminum foil, or a steamer basket.
Can I cook more than 5 potatoes?
If you are cooking for a larger group, try placing the potatoes on a trivet vertically. They should fit nicely and cook well.
If I am cooking just two potatoes, do I need to adjust the time?
The time stays the same even if you are cooking just 2 potatoes.
To learn how to cook sweet potatoes, check out my Instant Pot Sweet Potatoes recipe with a bonus shortcut!
More Instant Pot Recipes:
- Easy Instant Pot Chicken Breast
- Instant Pot Pot Roast
- Instant Pot Chicken Marsala
- Instant Pot Tuscan Chicken Pasta Recipe
For more recipes using the digital pressure cooker, feel free to browse our Instant Pot Category. Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing the BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Instant Pot Baked Potatoes recipe
Author: Anna
Perfectly fluffy potatoes cooked in a digital pressure cooker. No foil needed!
4.84 from 65 votes
Print Recipe Pin Recipe
Prep Time 1 minute min
Cook Time 14 minutes mins
natural release 12 minutes mins
Total Time 27 minutes mins
Course Side Dish
Cuisine American
Servings 5 people
Calories 168 kcal
Ingredients
- 5 medium Russet potatoes
- 1 cup water
Instructions
Make sure the stainless steel insert is inside the Instant Pot. Add one cup of cold water to insert.
Wash and scrub the potatoes clean. Poke with fork several times all over the surface of each potato.
Place wire rack inside the insert. Arrange potatoes on the rack.
Place lid on Instant Pot and turn the valve to "sealing" position.
Make sure your IP is set to cook on HIGH pressure. Press the "manual" button and set timer to 14 minutes. See notes on cooking time.
The Instant Pot will beep and start coming to pressure. When the valve comes up, it means it came to pressure and the timer will start within seconds.
When done, the Instant Pot will beep a few times. Let it release the pressure naturally.
Carefuly open the lid away from your face.
Gently remove the potatoes and place on a platter.
Serve potatoes with your favorite toppings: butter, spices, cheddar, sour cream, chives or parsley.
Video
Notes
- I tested this recipe starting at 12 minutes. The potatoes were cooked but too firm for my liking. When cooked for 14 minutes, they were soft and fluffy inside. I used medium size potatoes. If using small ones, 12 minutes should be enough. If using large potatoes, add 2 more minutes of cooking time.
- It's important to poke the potatoes with a fork. It allows the steam from the potatoes to escape during cooking.
- No foil is needed to cook the potatoes in your pressure cooker.
- Make sure you are adding cold water to the Instant Pot. If you use warm water it will change the time it takes the IP to come to pressure, cooking time and the final result.
- For Instant Pot MINI: cook max. 2 russet potatoes and enough water that fills the plastic cup that came with the mini. Cooking time remains the same.
Nutrition
Calories: 168kcal | Carbohydrates: 38g | Protein: 4g | Sodium: 13mg | Potassium: 888mg | Fiber: 2g | Sugar: 1g | Vitamin C: 12.1mg | Calcium: 28mg | Iron: 1.8mg
Tried this recipe?Leave a comment with rating below!
More Instant Pot Recipes
- Instant Pot Applesauce
- Best Instant Pot Teriyaki Chicken
- Instant Pot Corned Beef
- Instant Pot Turkey Stock
Reader Interactions
Comments
Dianna says
I've made this recipe MANY times and it's always a win! Thanks so much!Reply
Anna says
That's wonderful! Thank you so much, Dianna!
Reply
Max says
I did this and it was great! Thank you
Reply
Anna says
Thank you for making my recipe, Max!
Reply
Lynda R says
Complete failure ☹️. I tried to prepare 2 russet potatoes of approximately 10 oz each. Washed the potatoes and poked many holes in the potatoes. Used 1 cup of cold water. Pressure cooked for 18 minutes. Let the pressure drop naturally. The potatoes were hard as rocks. Cooked again for another 8 minutes. Let the pressure drop for about 5 minutes. Potatoes were better but still somewhat hard.
I pulled the potatoes from the refrigerator. Is that what I did wrong???
Reply
Anna says
Hi Lynda! I do not store my potatoes in the fridge so this issue has not occurred to me before. This would definitely require additional cooking time.
Reply
Dana says
I have two IPs. One is the mini the other is the duo plus air fryer. When I make my baked potatoes, every Thursday night, I prepare my potatoes by washing and poking with a fork, spray with avocado oil. and rub garlic salt on them, add one cup of cold water and trivet to your IP, add potatoes. I set my IP for slow cook for 9 hours.....perfect every time. Add some broccoli and cheese, sour cream, real bacon bits, whatever you like and you have full meal.
Reply
Jess says
I've had this same issue before using room temperature potatoes... make sure you check the seal on your instant pot. If it is not sealed properly (with it pushed all the way into the grooves all the way around) it will still pressurize but it won't cook your food the right way. Hope u find this helpful!
Reply
Greg Crider says
When you say 12 minutes, were your potatoes room temp or were they out of the vegetable keeper in the fridge?
Reply
Sheri says
I made them as a trial run and loved them. I’m taking 10 smaller potatoes to a potluck tonight with all the toppings. I will wrap them in tin foil so they stay warm and keep on warm setting. My 1st batch was perfect! I did have large potatoes so timed at 35 minutes and quick released. I have an 8 qt. cooker.
Reply
Kellie says
Great way to cook potatoes!! I cooked 5 medium russets on the trivet with holes poked. I cooked for the recommended 14 mins with 4 minutes natural release, then venting. Potatoes aren’t done all the way in the middle. I will try 15 minutes next time and maybe do a complete natural release.Reply
Joanna Thomas says
I am curious to try this but don't understand how the result is baked potatoes and not steamed potatoes. I love baked potatoes with a crispy skin, and I am afraid I won't get that result. I would love to hear feedback before I attempt this.
Reply
Anna says
Hi Joanna! While the potatoes are perfectly fluffy and delicious after pressure cooking, you won't get that crispy skin from cooking them in the Instant Pot. I recommend popping them under a broiler to crisp up the skin or using the air fryer lid. I hope this helps!
Reply
Virginia says
The skins are very thin, soft, and fragile with this method. They will criso up if you stuff them and bake them about 20 minutes.Reply
Alena says
Thank you for this recipe! I followed some of the other comments and did 20 minutes on high then 4 minutes natural release followed by manual release. I had pretty large potatoes and all but the very center was done. So next time I use that size, I’ll try 22 or even 25 minutes. But this saved dinner when we had a busy evening.Reply
Cindy Nelson says
Amazing!!! I forgot to poke the potatoes. I baked 5 medium potatoes for 20 minutes and allowed full release. WOW! I will never cook them any other way. Thank you for the recipe and comment suggestions.
Winner, Winner!Reply
Anna says
Hi Cindy! Yay! I am so glad you love it! It's the only way I make them too. Thank you for giving my recipe a try!
Reply
Ali says
You might want to add that you need to poke the potatoes to the top part of your blog post. You added that in after you told us to turn it on and there was a picture separating that info. It's correct in the actual directions. I'm about to find out how important that step is. 🥴
Reply
Cat says
I’ve literally just put mine on and realised I didn’t stab them… kids distracted me… hopefully it’s not a major 😬
Reply
D says
Recipe works fine but it does not take 15 mins total because the Instant Pot needs time to come to pressure and then it also needs time for the natural release!! The total recipe time should include these as 15mins is not realistic from beginning prep to the finished dish.
Reply
Jennifer Howe says
Friend gave me her Instant Pot that someone gave her. Both didn't like it - bonus for me - I LOVE it!!
Didn't get a manual or cook book, no trivet. I used a foil pie tin, poked holes in it,
Turned it upside down, works perfectly. Tried foil first, pie tin works much better for keeping food out of the water. Hopes this helps someone!Reply
Laura says
You helped me! I’m moving and packed my trivet but not my instapot for some reason lolll
Reply
Krishna says
Same!!! 🤦🏽♀️🤦🏽♀️
Samantha says
I don't know why I didn't think of this! I've been using balled-up foil as a trivet! I will definitely be trying the upside down pie tin!!!
Reply
Dave says
Thank you, Anna, for a clear, concise set of direction for IP baked potatoes. I see so many recipes on these sites filled with lengthy descriptions of how delicious this recipe is, how my family will love it, etc. that I have to hunt for five minutes before I can find out what I really need to know--prep, IP pressure time, cool-down time. You got straight to the point in your recipe. And you didn't clutter it up with a dozen photographs of potatoes. You assumed correctly that I knew what a potato looks like. This made your instructions easy to follow. I really appreciate that!Reply
Kate says
This recipe worked but I wish you had incorporated the natural release time to the total time. Definitely doesn’t just take 15 mins. Probably about 30-35 in all. Didn’t take the time to read ahead and see that the NPR wasn’t incorporated. My fault I guess.Reply
Sarah Hannah says
I appreciate this info. I’m new to the instant pot world and had to figure this out too. Great recipe though! Thanks!
Reply
Andrea F says
I also had this problem. Also 14 minutes is not enough. 20 under pressure and then 4 min natural release worked well for 2 medium russet potatoes
Cindy a says
Plus you need to add in the time to get to pressure...
Jeffrey says
Early on in the text, the method is 14 min high pressure with a 4-minute natural release then quick release. Later on, it is a full natural release which for me took 7 minutes (two large potatoes). They were perfect. ATK states potatoes are done when the internal temp reaches 190F.Reply
Nancy Holecek says
I wish I had read the reviews because 14 minutes was definitely not enough time! You need at least 20 - 25 minutes for 3 medium size potatoes.Reply
Becca says
That's the joys of the instapot. The cook time is never going to be the full time incorporated needed for the recipe. Every instapot is different. Just know from here on out to expect more time then the "Cook time" calls for
Reply
Susan says
What size is medium for a potato? I’m a numbers gal. Would you have a range in grams or ounces for a medium sized potato? Thanks!
Reply
Did you make this recipe? Let me know!
« Older Comments
