Perfectly cooked Instant Pot Baked Potatoes are ready in less than 20 minutes. Plus, you can make multiple at a time, saving space in your oven!
We love this easy Instant Pot baked potato recipe as a simple side or as the base of potato soup or mashed potatoes!
Best Way to Cook Baked Potatoes = In the Instant Pot!
Baked potatoes are a wonderful side that compliments pretty much any protein such as grilled steak or Instant Pot whole chicken. We love this Instant Pot baked potato recipe because your potatoes come out perfectly cooked and it’s so easy to make!
In this post, we’ll walk you through how to make baked potatoes in your Instant Pot, plus you’ll learn what kind of potatoes you can use and the perfect cook time to compliment any potato size!
What kind of potato do you use for Instant Pot baked potatoes?
We recommend using russet potatoes when making baked potatoes in the Instant Pot. However, you can cook any kind of potato you want. Here are some other options:
- Idaho potatoes
- Red potatoes
- Yukon gold potatoes
Why you’ll love them!
You can use them for mashed potatoes, baked potato soup, and so much more!
Frees up your oven space.
Cook multiple at once.
What You Need
This Instant Pot Baked Potato recipe only requires a few different ingredients.
Potatoes: we recommend using russet potatoes, but Idaho would be the next best!
Olive oil: olive oil is used to help the salt and pepper stick to the potatoes and moisten the skin.
Salt and pepper: we’re keeping flavors simple with salt and pepper.
6 Qt.
Instant Pot Duo
Looking for a new pressure cooker? Check out 6 Qt. the Instant Pot Duo. It’s the one we use and love!
How to Make Baked Potatoes in Instant Pot (in 3 steps)
- Prep potatoes: wash and pat dry your potatoes. Then, rub the potatoes with olive oil and season with salt and pepper.
- Poke holes: use a fork to poke a few holes into each potato.
- Pressure cook: pour water onto the bottom of your Instant Pot and place the metal rack inside. Then, transfer the potatoes onto the rack.
Instant Pot Baked Baked Potato Time Chart
Here’s a simple time chart to use based on the size of your potatoes.
- Small potatoes: 12-14 minutes
- Medium potatoes: 15-18 minutes
- Large/XL potatoes: 18-23 minutes
Latest Instant Pot Recipes
Do you have to poke holes in baked potatoes?
We recommend poking a few holes in each potato to prevent them from exploding in the pressure cooker.
Why do you need water for Instant Pot baked potatoes?
Water helps cook the potatoes more evenly and faster. Think of it as a quick steam!
Can I stack potatoes in the Instant Pot?
You can absolutely stack potatoes inside of the Instant Pot. It will not affect how they cook.
Topping Ideas
Top your baked potato with any of your favorites. Here’s ours:
- Sour cream
- Salt and pepper
- Sour cream/Greek yogurt
- Chives
Storage
Store leftover baked potatoes in an airtight container in the fridge for up to 3-5 days.
Instructions
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Place a metal rack in the Instant Pot and add 1 cup of water.
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Use a sharp fork or knife and carefully poke 4-6 holes into each potato. Drizzle each potato with olive oil and season with salt and pepper.
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Transfer the potatoes onto the metal rack and cover the Instant Pot. Cook the potatoes on high pressure for 18 minutes.
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Naturally, release the pressure for 5 minutes and then quick release the remaining pressure. The potatoes are ready if they are fork-tender. If the potatoes are not done, cook them on high pressure for another 3-5 minutes on high pressure. Timing is dependant on how big your potatoes are.
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Serve immediately with desired baked potato toppings.
Tips & Notes
- The size of the potatoes will determine how long they need to cook.
- Start at the lower end of the below cook times and add additional time if the potatoes are not ready.
- Small potatoes: 12-14 minutes
- Medium potatoes: 15-18 minutes
- Large/XL potatoes: 18-23 minutes
Nutrition facts
Calories: 178kcal Carbohydrates: 39g Protein: 5g Fat: 1g Fiber: 3g Sugar: 1g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
