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.
With just a few minutes of prep and the press of a button, you can have baked potatoes that are soft, fluffy, and perfectly cooked in a fraction of the time. No foil, no rotating, no checking every five minutes to see if they’re done. Just set it, walk away, and come back to potato perfection.
Even better? This method is super hands-off, which means you can focus on making the rest of dinner (or finally sit down for a second). And if you’re all about crispy potato skins like I am, you can totally finish them off under the broiler or in the air fryer for that extra golden crunch.
Why We’re Obsessed with This Method
- It’s fast. Traditional baked potatoes can take up to an hour. These? Done in 15–20 minutes.
- It’s easy. You don’t even have to think about it. Just poke, place, press start.
- It’s consistent. No undercooked centers or dry outsides, just creamy, fluffy goodness every single time.
- It’s meal-prep friendly. Make a batch and stash them in the fridge to reheat during the week.
- It’s customizable. Whether you love them simple with butter and salt or fully loaded with the works, this method is a great blank canvas.
The “Secret” to Success
The only real trick here is to make sure your potatoes are all similar in size. That way, they cook evenly and come out with that perfect fluffy interior. And don’t skip the trivet and water, that steam is what cooks the potatoes so quickly and evenly.
You can use this method with Russet potatoes (our personal favorite for that classic texture), but it works just as well with Yukon golds or red potatoes if you’re planning to serve them as a side or slice them for salads. Just keep in mind the smaller the potato, the quicker it’ll cook, so you may need to shave a few minutes off the pressure time.
A Quick Note on Crisping
These potatoes come out fluffy and tender right from the Instant Pot, but if you’re all about that crispy skin, here’s a quick trick: once they’re done, brush them with a little olive oil or melted butter and pop them under the broiler (or in the air fryer) for about 5 minutes. You’ll get that golden, crispy skin that’s just chef’s kiss.
Whether you’re serving them as a side, stuffing them full of chili and cheese, or topping them with sour cream and green onions for a simple lunch, these Instant Pot baked potatoes are one of those “set it and forget it” recipes you’ll use again and again.
Want to try it with sweet potatoes? I’ve got you covered there too, just say the word!
Favorite Instant Pot Baked Potatoes Topping Ideas
Keep it classic or dress them up—baked potatoes are a blank canvas for all your favorite flavors. Here are some combos we love:
The Classic
- Butter, sour cream, salt & pepper, fresh chives
Fully Loaded
- Shredded cheddar, crispy bacon bits, sour cream, green onions
Tex-Mex Style
- Black beans, shredded cheese, pico de gallo, guacamole, jalapeños
BBQ Chicken
- Pulled chicken, BBQ sauce, cheddar, crispy onions
Broccoli Cheddar
- Steamed broccoli, melted cheddar, a drizzle of ranch (or cheese sauce!)
Chili Cheese
- Your favorite chili, shredded cheese, sour cream, and hot sauce
Breakfast Potato
- Crumbled sausage or bacon, scrambled eggs, a sprinkle of cheese
Veggie-Lover’s
- Roasted veggies, hummus or tzatziki, a handful of arugula
FAQ for These Instant Pot Baked Potatoes
Instant Pot “Baked” Potatoes: Fluffy Yet Crispy
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 1x
Ingredients
1 cup water
5 medium russet potatoes*
5 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
Instructions
- Pour 1 cup of water into your 6-quart Instant Pot, then place the metal trivet in the bottom.
- 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.
- 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).
- Once the timer goes off, let the pressure release naturally, this takes about 20 to 30 minutes, depending on your machine.
- 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
Buy Now → Notes
A medium potato weighs around 5.3 ounces, roughly the same size as your average computer mouse.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
