Instant Pot Baked Potatoes
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This Instant Pot Baked Potatoes recipe makes perfectly fluffy and delicious classic baked potatoes in less than half the time of baking them in the oven. You’re going to LOVE how quick and easy it is to cook potatoes right in your Instant Pot pressure cooker!
Are you obsessively using your Instant Pot for everything that you can think of like I am?? We’ve had ours for around 4 years now, but it has only been the past year that I have started really experimenting with it. I’ve cooked so many new things in it and have a lot of great Instant Pot staple recipes coming your way soon. Get excited!! :D
Today, we’re diving into these fluffy and delicious Instant Pot Baked Potatoes. They’re ridiculously easy to make (as baked potatoes typically go) and you’re going to love them.
Truth be told: making potatoes in your instant pot doesn’t save you a ton of time (although it is a bit faster). But for me, it’s always a win when I can avoid turning my oven on. Especially in the summer!
What kind of potatoes are best for Baked Potatoes?
When making potatoes like this, I always opt for Russet potatoes. You can make all different kinds of potatoes in your Instant Pot, but this recipe specifically focuses on how to make baked potato style potatoes.
How to Make Perfect Instant Pot Baked Potatoes:
It couldn’t be easier, you guys. Here’s the rundown, but as always, keep scrolling to find a printable recipe.
- Poke each potato about 6 times. Place the trivet that came with your pressure cooker inside of the pot and pour in 1 cup of water. Next, place the potatoes in, stacking if needed.
- Cook the potatoes on manual high mode for 15 minutes and then let the instant pot pressure release naturally until the metal pin has gone down.
- Test the potatoes with a fork to make sure they’re tender. If they’re not, you could reseal and cook again for 2-3 minutes with a natural release. And that’s IT! Super easy, right?
- This is totally optional, but I like to place mine on a baking tray, spray with cooking spray and sprinkle with sea salt, and then broil for just a few minutes to crisp up the skins a little bit. It’s definitely not necessary, but a step that I just personally like to take.
The cook time could vary a decent bit depending on the size of the potatoes. I’ve found that 15 minutes was perfect for average-sized, medium potatoes.
- Super small potatoes may need just 10 to 13 minutes.
- Large potatoes could take anywhere from 17 to 20 minutes.
Tips for Instant Pot Baked Potatoes
Here’s a list of our best tips & tricks for cooking potatoes in the Instant Pot, so you’ll have perfect baked potatoes every time!
- Pick out potatoes that are similar in size to each other to ensure equal cooking time.
- Give potatoes a good scrub before cooking them.
- Don’t forget to poke the potatoes all over with a fork. Six times per potato will be good. This will prevent potato explosions. No need for foil!
- Be sure to use cold water to cook potatoes because the water temperature will affect how long it takes your Instant Pot to reach pressure, and therefore how long your potatoes will cook.
How To Use These Baked Potatoes:
There are so many different things you could do with these Instant Pot baked potatoes, but here are a few suggestions!
- These work great for meal prepping! Make ahead and use with meals throughout the week. They will keep well in the fridge for 4-5 days.
- Jazz them up with your favorite toppings! Here are some ideas of what you can pile on top of a baked potato:
- Bacon, sour cream, cheddar cheese and chives. The classic, obviously.
- Chili. Major comfort food!
- Butter. Simple and so good.
- Broccoli cheddar. For extra veggie deliciousness.
- Mexican! Add any favorites – Pico de gallo, corn, black beans, guacamole, cheese, sour cream, cilantro
- Hollow them out and use them for twice baked potatoes.
Here are some more instant pot recipes that you might like:
See how easy it is to make these Instant Pot Baked Potatoes!
- 4 medium potatoes
- 1 cup of water
- optional: cooking spray and sea salt for sprinkling
- Using a fork, poke each potatoes about 6 times.
- Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
- Cook on manual HIGH pressure for 15 minutes (if your potatoes are sightly smaller, go for 13 minutes and if your potatoes are extra large, go for 17 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
- Optional step: put the cooked potatoes on a baking sheet, spray with cooking spray, and sprinkle with sea salt. Broil the potatoes for about 3-4 minutes (make sure to watch carefully!) to lightly crispy up the skins.
**Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: instant pot
- Cuisine: american
- Serving Size:
- Calories: 147
- Sugar: 2.4 g
- Sodium: 36.5 mg
- Fat: 0.2 g
- Carbohydrates: 33.5 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Keywords: instant pot, pressure cooker, potato, vegan