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Baked potatoes are the ultimate comfort food, warm, fluffy, and endlessly customizable. But waiting an hour for them to bake in the oven? Not ideal on a busy weeknight. That’s where the Instant Pot comes in. With this method, you get perfectly cooked, tender potatoes in a fraction of the time.

The first time I tried making baked potatoes in the Instant Pot, I was skeptical. Could they really be as good as oven-baked? One bite of that fluffy interior, and I was sold. Now, it’s my go-to method whenever I need a quick, satisfying side dish.

Whether you’re topping them with butter and chives or loading them up with chili and cheese, these Instant Pot baked potatoes are a game-changer.

Why You’ll Love These Instant Pot Baked Potatoes

  • Quick & Easy: Ready in about 30 minutes, no oven required.
  • Consistently Perfect: Fluffy interiors every time.
  • Hands-Off Cooking: Set it and forget it, no need to monitor.
  • Versatile: Great as a side dish or a meal on their own.
  • Meal Prep Friendly: Cook a batch and reheat throughout the week.
Baked Potatoes - EVRYFOODIE

Ingredients Breakdown

  • Russet Potatoes: Ideal for their starchy texture, which yields fluffy interiors.
  • Water: Creates the steam needed for pressure cooking.
  • Optional Toppings: Butter, sour cream, chives, shredded cheese, bacon bits, etc.

Variations & Substitutions

  • Potato Types: Yukon Gold or red potatoes can be used; adjust cooking time accordingly.
  • Crispy Skins: After pressure cooking, brush potatoes with oil and broil for a few minutes.
  • Sweet Potatoes: Use the same method; they may require slightly less cooking time.

STEP BY STEP INSTRUCTIONS

1. Prepare the Potatoes

Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during cooking.

Instant Pot Baked Potatoes - EVRYFOODIE

2. Set Up the Instant Pot

Place a trivet or steamer basket in the Instant Pot. Add 1 cup of water to the bottom of the pot. Arrange the potatoes on the trivet in a single layer.

3. Pressure Cook

Secure the lid and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the cooking time:

  • Medium Potatoes (6–8 oz): 12 minutes
  • Large Potatoes (8–10 oz): 15 minutes

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.

4. Serve

Carefully remove the potatoes from the Instant Pot. Slice open, fluff the insides with a fork, and add your favorite toppings.

  • RELATED RECIPE:

A Few Helpful Tips

  • Uniform Size: Choose potatoes of similar size for even cooking.
  • Avoid Overcrowding: Ensure there’s space between potatoes for steam circulation.
  • Crispy Skins: For crispier skins, place cooked potatoes under the broiler for a few minutes.

Serving Suggestions & Pairings

  • Classic Toppings: Butter, sour cream, chives, shredded cheese.
  • Hearty Options: Chili, pulled pork, steamed broccoli with cheese sauce.
  • Side Dishes: Grilled meats, roasted vegetables, fresh salads.

Storage, Reheating, and Freezing Tips

  • Storage: Refrigerate leftover potatoes in an airtight container for up to 5 days.
  • Reheating: Microwave on high for 2–3 minutes, or reheat in the oven at 350°F until warmed through.
  • Freezing: Not recommended, as texture may be compromised.
  • RELATED RECIPE:

FAQ

Yes, as long as they fit in a single layer on the trivet and the lid closes properly.

No, foil is not necessary for pressure cooking and may hinder even cooking.

Absolutely. Adjust the cooking time based on the size of the sweet potatoes.

Enjoying Instant Pot Baked Potatoes

These Instant Pot baked potatoes have become a staple in my kitchen. They’re quick, easy, and always hit the spot. Whether I’m serving them as a side or loading them up for a hearty meal, they never disappoint. Give them a try—you might just find yourself making them on repeat.

If You Try It, We’d Love to Hear About It

Don’t forget to snap a pic and tag us @evryfoodie on your favorite social media!
We’d love to see your delicious creation.

Tried this recipe? Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!

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Instant Pot “Baked” Potatoes: Fluffy Yet Crispy

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Print Recipe

There’s something so comforting about a classic baked potato, right? It’s one of those side dishes that goes with literally everything, grilled steaks, cozy soups, even as the main event when you load it up with all your favorite toppings. But as much as I love the taste of a traditional oven-baked potato, the hour-long cook time is usually enough to make me skip it on busy weeknights. That’s where the Instant Pot baked potatoes comes to the rescue.

  • Total Time: 50 minutes
  • Yield: 5 servings

Ingredients

1 cup water

5 medium russet potatoes*

5 tablespoons unsalted butter

Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Pour 1 cup of water into your 6-quart Instant Pot, then place the metal trivet in the bottom.
  2. Grab your potatoes and pierce each one a few times with a fork. Place them on top of the trivet, you can stack them if needed, just don’t pack them in too tightly.
  3. Secure the lid, set the valve to sealing, and select the Manual or Pressure Cook setting. Cook on HIGH pressure for 14 minutes (add a minute or two for extra-large potatoes).
  4. Once the timer goes off, let the pressure release naturally, this takes about 20 to 30 minutes, depending on your machine.
  5. When the potatoes are cool enough to handle, slice them open, fluff the insides with a fork, and load them up with butter, salt, and pepper, or whatever toppings your heart desires!

Equipment

Notes

A medium potato weighs around 5.3 ounces, roughly the same size as your average computer mouse.

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Jennifer West Senior Recipe Editor
As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.
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