How to Make Baked Potatoes in Instant Pot
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Make Baked Potatoes in an Instant Pot for perfectly fluffy results in a flash. You can cook five at a time, then dress them up with all your favorite toppings. Prepare this baked potato Instant Pot recipe for dinner or an easy side with little cleanup!
Baked Potatoes in Instant Pot
Quick, easy, and hands-off? Now, that’s my kind of recipe!
It’s perfect for last-minute meals or when you’re feeding a large crew — hungry teens, anyone? — especially since everyone can decide on their choice of toppings.
Not only do I have instructions for baked potatoes in the Instant Pot, but you can learn how to prepare these with an air fryer or smoker as well.
While you’re here, take a look at some of my other pressure cooker recipes! There are several full meal options plus instructions for easy, tender corn on the cob.
If you’d rather prepare the potatoes in a more interesting way, try my potato stacks slathered in herbed garlic butter with crispy edges and tender center!
Ingredient Notes and Substitutions
- Russet Potatoes – The classic choice for a baked potato, Instant Pot or otherwise!
You can also use this recipe as a guide for red or Yukon Gold potatoes, but the cooking time will be less. - Salt & Pepper – Simple seasonings are all you need to get a major boost of flavor.
Feel free to get creative here — add garlic powder or your favorite spice blend. Just be sure to season before you seal the lid. - Water – You can’t cook in the IP without it! I find that I get better results with 2 cups of water, rather than the standard amount of 1 cup, for this baked potatoes Instant Pot recipe.
Prep Ahead
- Clean and scrub potatoes
- Poke with holes
- Add water and trivet to IP
Kitchen Tools You Will Need
- Instant Pot – This is the one I use! I recommend at least a 6-quart for making baked potatoes in Instant Pot.
- Vegetable Scrubber – Makes it easy to get every last speck of dirt off the surface of your veggies.
- A Sharp Knife – Use this to poke holes, then slice open your spuds once cooked!
Tips for the Perfect Instant Pot Baked Potato
- Poke plenty of holes!
Unlike recipes for the microwave or oven, you will want to pierce these all over so there are plenty of vents for the steam.
Use a knife, not a fork, to be sure that the punctures are deep enough.
- Avoid burns.
Be careful when venting since it releases a lot of steam. I also recommend using tongs or oven mitts to remove the spuds since the metal liner will be very hot.
- Still firm in the center?
The size of each potato can affect how it turns out, so try to choose ones that are similar in size.
If any Instant Pot baked potato aren’t tender all the way through, just put them back in for a few more minutes.
- Don’t forget those toppings!
On top of the 15 minutes or so it takes to cook baked potatoes Instant Pot style, the appliance needs time to come to pressure.
In total, you’ll have 25-30 minutes on your hands — use them to shred cheese, chop green onions or chives, and maybe make some bacon in the air fryer!
Storing and Reheating Leftovers
Once cooled, transfer each Instant Pot baked potato to an airtight container or wrap tightly in foil.
Refrigerate leftovers for up to 4 days, then reheat in the microwave or air fryer. Store toppings separately and add them after reheating.
Serving Suggestions
Top baked potatoes Instant Pot style with anything that you would normally add!
Stick with the classics like butter, salt, sour cream, and chives, or add some crispy bacon pieces so yours is extra savory.
If you really want to load it up, here are some other tasty options.
I usually place baked potatoes in Instant Pot in the center, then surround it with all kinds of toppings so guests can create their own combinations!
- Shredded cheese
- Chili
- Pulled pork
- Sauteed mushrooms
- Alfredo sauce
- Barbecue chicken
- Caramelized onions
Baked Potato Instant Pot FAQ
The only way to check is to open the lid — when it’s safe! — and testing by hand.
Cooked potatoes can be easily pierced with a fork or knife and should give slightly when squeezed.
Unfortunately, no. The skin on Instant Pot baked potatoes is soft, but you can crisp it up by popping them under the broiler for a minute or two.
Otherwise, I recommend using my air fryer recipe if crispy skin is a must.
While there may be room for one or two more, each potato will increase the amount of time needed for them to cook through.
If you need a large quantity, I recommend cooking them in batches to guarantee that they are perfectly soft in the center.
Enjoy!
With love, from our simple kitchen to yours.
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How to Make Baked Potatoes in Instant Pot
Ingredients
- 2 cups water
- 5 large russet potatoes, scrubbed clean
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Pour the water into a 6-quart instant pot and set the trivet in the bottom.
- Poke 20-25 deep holes into each potato using a knife then set each of them onto the trivet.
- Sprinkle the salt and pepper onto each of the potatoes then cover the pot with the lid.
- Seal the quick release valve on top then set the pressure to high and cook for 15 minutes.
- When ready, carefully use a wooden handled utensil to push the quick release nozzle on top and let the steam escape.
- Carefully remove the potatoes from the pot and once they are cool enough to handle, slice them open.
- Push the sides of the potatoes in to form a pocket in the center then serve with your favorite baked potato toppings such as butter, sour cream, cooked and chopped bacon and freshly chopped chives.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2021, updated and republished March 2024
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You can never go wrong with potatoes, and it gets even easier with the instant pot. So easy to throw in the instant pot after work while I take a shower