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GET IT NOWThese Instant Pot Baked Potatoes Are The Faster Way To Cook Them
I used to only make bake my potatoes, but let’s be real — they take what feels like forever. Once I tried Instant Pot baked potatoes, I was hooked. They’re the fastest, easiest way to get fluffy, steamy spuds on the table, and all it takes is a few basic ingredients. Add your favorite toppings, and they go with just about any meal. If you’ve never tried pressure cooker baked potatoes, here’s why you should:
- Perfectly fluffy every time – I’ve tested these with different sizes, and have included timing for them to always turn out soft and steamy inside. The natural pressure release really makes a difference in texture.
- Much faster than the oven – Most baked potato recipes take close to an hour, but these are ready in just 25 minutes. They’re quicker than roasted potatoes or baked sweet potatoes. A total game plan saver on busy nights.
- No foil, no mess – Unlike oven baked versions, these don’t need oil, foil, or baking sheets. Prep takes only 5 minutes, and cleanup is a breeze. They’ll become a regular healthy side dish in your meal prep!
Once you cook baked potatoes in the Instant Pot once, I think you’ll see why this is my favorite method lately. Make them with me!
“This is seriously the only way I make baked potatoes now! So easy and they come out perfect every time!”
-Jessica
How To Make Baked Potatoes In The Instant Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Poke each potato a few times with a fork so steam can escape. No need to peel or wrap them. Pour the water into the Instant Pot (I have this model), place the included trivet inside. (If you misplaced yours, you can get a new trivet here.) Arrange the potatoes in the Instant Pot over the trivet. I put them in a single layer, but stacking is just fine if needed.
- Pressure cook. Secure the lid, set the knob to Sealing, and cook on High Pressure using the Manual or Pressure Cook setting. Once it’s done, let the pressure release naturally. That extra steam time helps the potatoes turn out soft and fluffy!
- Finish & serve. Once the pin drops, open the lid and use tongs to transfer the potatoes to a plate. Slice them open, fluff the insides, and season with salt and pepper to your taste. Finally, load them up your favorite toppings — I’ve got ideas below!
My Recipe Tips
- What kind of potatoes to get: You can bake virtually any kind of potato, but Russet potatoes are particularly great due to their low moisture and high starch. This means fluffy insides and crispy skin! My personal faves are Yukon Gold, though.
- Potato size affects the cook time. I used medium potatoes and cooked them for 14 minutes. For small potatoes, 12 minutes usually does the trick. If yours are large, go up to 16-18 minutes, and if you have extra large potatoes, cook them for 20 minutes so they soften all the way through.
- Don’t skip the natural release. This helps the pressure cooker baked potatoes finish cooking and gives them that fluffy texture inside. A quick release can make them underdone or more dense.
- How to get crispy skin: After cooking, brush the potatoes with a little oil and pop them under the broiler for 4-6 minutes, until the skins get golden and crisp. Otherwise if super crispy skin is a priority for you, I prefer air fryer baked potatoes for that.
- Topping ideas: I usually go with butter (or garlic herb butter for something extra), sour cream, shredded cheddar, and chopped chives or green onions. If you have oven baked bacon on hand, I highly recommend crumbling it on top, too!
- Make it a meal: My latest favorite has been stuffing my Instant Pot baked potato with Instant Pot buffalo chicken dip — I love that it’s one appliance for the whole meal. You can also use any of the stuffing options in my stuffed sweet potatoes post.
Instant Pot Baked Potatoes (Fast & Easy)
Fluffy Instant Pot baked potatoes are so easy and faster than the oven! These are perfect for meal prep or a quick dinner side.
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Instant Pot Baked Potatoes:
Optional Toppings:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place a trivet in the bottom of the Instant Pot. Add the water.
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Use a fork to poke holes all over the potatoes. (This will prevent them from exploding while cooking.)
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Place the potatoes on top of the trivet.
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Place the lid on the Instant pot and make sure the knob is set to sealed.
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Select Manual, then High pressure and set the time for 14 minutes. When the timer goes off, use the natural pressure release (this took 6 minutes for my 6-quart Instant Pot).
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Carefully remove the lid of the Instant Pot. Use tongs to remove the potatoes from the Instant Pot and transfer to a plate.
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Slice the potatoes down the middle and fluff the insides. Season with salt and pepper to taste.
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If desired, add your favorite toppings: butter, sour cream, chives, cheddar cheese, and/or cooked bacon.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 medium potato
- Tips: Check out my recipe tips above to help you get the best texture, plus my favorite topping ideas and ways to turn these into a meal by stuffing them.
- Storage & meal prep: Keep leftovers in an airtight container in the fridge for up to 3-5 days. They last longer without toppings, of course.
- Reheat: Pop the potatoes in the microwave for a quick reheat, or warm them in a 400 degree F oven if you want the skins to crisp back up a bit.
- Freeze: Wrap each potato tightly and store in a zip lock bag or container. They’ll keep well in the freezer for 3-6 months.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Instant Pot Baked Potatoes
My Favorite Ways To Serve An Instant Pot Baked Potato
Instant Pot baked potatoes are super versatile, and I like to switch up what I serve with them depending on the night. Here are a few of my favorite combos:
- Steak – It doesn’t get more classic than a juicy sirloin steak! I also love these spuds with a juicy filet mignon or ribeye. If you have a larger gathering, they make a great side for sirloin tip roast or even beef tenderloin.
- Seafood – These go with all kinds of fish and seafood! My latest faves include parmesan salmon steaks, herby baked halibut, and this nut-crusted red snapper recipe.
- Chicken – For a super easy dinner, whip up my pan seared chicken breast or crispy baked chicken legs while you’re cooking the baked potatoes in the Instant Pot.
- Pork – My air fryer pork chops are the reader favorite, but my pork steaks or even pulled pork sandwiches pair well, too.
7 Comments
Jessica
0This is seriously the only way I make baked potatoes now! So easy and they come out perfect every time!
Cori P
0The only way I will make baked potatoes from now on! Simply perfect.
Cami
0I really love anything that has potatoes and I super loved this recipe!
Jennifer Moore
0I love that you’ve posted this recipe! It may not fit my current macros, but I wholly appreciate including a variety of fruits and veg in a healthy diet, and also ideas for yummy side dishes my family will enjoy!
Raquel
0These were perfectly cooked in our instant pot and were so easy to make! Will definitely be making these again.
Elena
0It is such a brilliant idea! Saves a lot of time and tastes great.
Journa Liz Ramirez
0This is amazing! I tried making it at home and it turned out so good. Thanks, Maya, for this highly recommended recipe. We’ll surely make this on repeat.