Instant Pot Baked Potatoes Recipe: fluffy centers, tender skins, and zero oven babysitting. I lean on this method when I want a quick side or a low-effort base for dinner. You set it, walk away, and come back to perfect potatoes. I’ve run this routine so many times that even my dog knows when butter comes out.
Easy Instant Pot Baked Potatoes Recipe
You get consistent results every time, even when the potatoes vary a bit in size. The Instant Pot locks in moisture, so the flesh turns out fluffy and not dry. You skip heating the oven, which saves time and keeps the kitchen cool. You can scale this for meal prep or a big potato bar night with zero stress.
Ingredients You’ll Need
- Russet potatoes (Idaho russets work best), similar size if possible
- Cold water (1 cup for a 6-quart, 1.5 cups for an 8-quart)
- Kosher salt and pepper
- Olive oil or melted butter for finishing (optional)
- Toppings: sour cream, cheddar, chives, broccoli, chili, salsa, or anything you love
How to Make Instant Pot Baked Potatoes
- Wash and scrub the potatoes. Dry them well, then poke each potato 6–8 times with a fork.
- Pour water into the Instant Pot and place in the trivet. Load the potatoes on the trivet in a single layer when possible.
- Lock the lid and set to High Pressure. Use the timing guide below based on size. When the timer ends, let the pressure release naturally for 10 minutes, then quick release the rest.
- Check doneness by sliding in a skewer. If it meets resistance, add 2–3 more minutes at High Pressure and quick release again.
- Split the potatoes, fluff with a fork, and season with salt, pepper, and butter. Add toppings and serve.
Timing by Size (High Pressure)
- Small russets (6–7 oz each): 12–14 minutes
- Medium (8–10 oz): 15–18 minutes
- Large (11–13 oz): 20–22 minutes
- Jumbo (14–16 oz): 25–28 minutes
Tip: Cooking more than 4 potatoes? Add 2–3 minutes.
Finish for Crispier Skin (Optional)
- Air fryer: Brush with oil and salt. Cook at 400°F for 5–7 minutes.
- Oven: Brush with oil and salt. Roast at 450°F for 5–10 minutes.
- Skillet: Rub with oil and salt. Sear over medium-high heat, turning until the skin tightens and browns.
Altitude and Quantity Tweaks
- High altitude: Add 1–2 minutes per 1,000 feet above 3,000.
- Double layer of potatoes: Add 3–5 minutes and rotate layers after cooking if needed.
Substitutions & Variations
- Potatoes: Swap russets for Yukon golds (smaller, 10–12 minutes; larger, 13–15 minutes). Use sweet potatoes (medium, 14–18 minutes; large, 20–24 minutes).
- Seasoning: Rub with oil and coarse salt before pressure cooking for seasoned skin. Finish in the oven or air fryer for extra texture.
- Loaded bar: Set out butter, sour cream, cheddar, scallions, jalapeños, steamed broccoli, chili, or pulled pork.
- Dairy-free: Use plant-based butter or olive oil, dairy-free sour cream, and a sprinkle of nutritional yeast.
- Twice-baked shortcut: Cook, scoop, mix with butter, sour cream, cheese, and seasonings, then refill shells and broil to toast the tops.
Recipe Tips
I pick potatoes that weigh about the same so they cook at the same rate. I use a trivet every time so the potatoes steam and don’t soak. I aim for medium russets for weeknights, since they finish fast but still feel hearty. I finish under high heat when I want that classic, salty skin that snaps a bit.
What to Serve with Instant Pot Baked Potatoes
- Protein mains: grilled steak, rotisserie chicken, meatloaf, BBQ pulled pork, or salmon.
- Cozy toppers: beef or turkey chili, broccoli cheddar sauce, or shredded buffalo chicken.
- Fresh sides: green salad, coleslaw, sautéed green beans, or roasted Brussels sprouts.
- Fun potato bar: line up cheeses, salsas, beans, corn, sour cream, hot sauce.
Mistake to Avoid
Don’t skip poking holes in each potato, or steam can build up. Avoid to place potatoes directly in the water; use a trivet so they steam instead of boil. Don’t crowd huge potatoes on two layers without adjusting the time; they won’t cook evenly. Don’t skip a short natural release, or you’ll force out starch and get gummy centers.
Make-Ahead and Storage
I batch-cook these for quick lunches and easy sides all week long.
Make-Ahead: Pressure-cook the potatoes and chill them whole. For a freezer shortcut, cook until slightly under, cool, and freeze individually on a sheet pan, then move to a zip-top bag for up to 3 months.
To Refrigerate: Store cooled potatoes in an airtight container for up to 5 days.
Freezing: Freeze whole potatoes for up to 3 months. Thaw overnight in the fridge for best texture.
To Reheat: Microwave in 45-second bursts until hot, air fry at 375°F for 6–8 minutes, or bake at 400°F for 12–15 minutes. Slice and pan-sear in a little oil for crispy “home fries” in a pinch.
Instant Pot Baked Potatoes Recipe
Ingredients
Instructions
- Wash and scrub the potatoes thoroughly. Prick each potato a few times with a fork.
- Place the trivet or steamer rack in the bottom of the Instant Pot. Add 1 cup of water.
- Arrange the potatoes on the trivet. Do not stack more than 2 layers for even cooking.
- Lock the lid and set the valve to sealing. Select Manual or Pressure Cook on high pressure for 14-16 minutes (14 minutes for smaller potatoes, 16 for larger).
- Once cooking time is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Carefully remove the potatoes. If desired, rub with olive oil and sprinkle with salt.
- For crispier skins, place cooked potatoes under the broiler for 2-3 minutes.