Instant Pot Baked Potatoes Recipe

Instant Pot Baked Potatoes Recipe gives you fluffy, tender insides with perfectly cooked skins in a fraction of the oven time. It works for busy weeknights, meal prep Sundays, or anyone who wants “baked” potatoes on the table in about 30 minutes. I have made potatoes every possible way in 10+ years of food blogging, and my Instant Pot version saves dinner more often than I admit.

Why Instant Pot Baked Potatoes Recipe Is Worth It

You get that classic baked potato texture without heating up your whole kitchen or waiting an hour. The Instant Pot cooks the potatoes evenly, so you avoid hard centers and weird undercooked spots.

You also free up your oven for other things like chicken, veggies, or dessert. Cleanup stays easy, and you only need water, potatoes, and a trivet to start.

These Instant Pot Baked Potatoes turn out fluffy, reliable, and weeknight-friendly every single time ★★★★★

Ingredients You Need

• Russet potatoes, medium size, scrubbed

  • Russets work best because their high starch content gives a fluffy interior.
  • Choose potatoes around 6 to 8 ounces each so they cook at the same rate.

• Water

  • Use cold tap water.
  • You need at least 1 cup for a 6-quart Instant Pot and 1.5 cups for an 8-quart.

• Kosher salt

  • I prefer Diamond Crystal for consistent seasoning.
  • Use table salt in a smaller amount if needed.

• Olive oil or melted butter, optional, for brushing skins after cooking

  • Any neutral oil works if you prefer it.

• Optional toppings

  • Sour cream or Greek yogurt
  • Shredded cheddar or your favorite cheese
  • Chopped green onions or chives
  • Cooked bacon bits or turkey bacon
  • Steamed broccoli florets
  • Salsa, chili, or black beans for a full meal
  • Salt and pepper to taste

Equipment

• Instant Pot or other electric pressure cooker, 6 or 8 quart
• Metal trivet or steamer basket
• Tongs
• Fork or thin skewer to check doneness
• Cutting board and knife

Quick Tips & substitutions

• Choose potatoes that match in size so they cook evenly.
• Scrub potatoes well and dry them so no grit sneaks into your dinner.
• Pierce each potato 4 to 6 times with a fork to prevent splitting.
• Use 1 cup water for a 6-quart Instant Pot and 1.5 cups for an 8-quart.
• Stand potatoes on a trivet or steamer basket so they do not sit in the water.
• Season finished potatoes with salt while they stay hot so the salt sticks better.
• Swap russets with Yukon golds for a creamier, denser texture and reduce cook time by 2 to 3 minutes.
• Use avocado oil instead of butter for a dairy free option.
• Use Greek yogurt instead of sour cream for extra protein.
• If potatoes finish slightly firm, close the lid and cook 2 to 3 minutes more at high pressure.

How to Make Instant Pot Baked Potatoes Recipe

Step 1: Prep the potatoes

Scrub the russet potatoes under cool water and dry them with a clean towel. Check for any sprouts or rough spots and trim them. Pierce each potato all over with a fork, about 4 to 6 times.

Step 2: Set up the Instant Pot

Pour the water into the Instant Pot insert. Place the metal trivet or steamer basket inside. Arrange the potatoes on top in a single layer and stack a second layer gently if needed, but avoid packing them tightly.

Step 3: Pressure cook

Lock the lid and set the valve to sealing. Cook on Manual or Pressure Cook, High pressure, using these times as a guide:

• Small potatoes, 5 ounces: 10 to 12 minutes
• Medium potatoes, 6 to 8 ounces: 14 to 16 minutes
• Large potatoes, 9 to 11 ounces: 18 to 20 minutes

Step 4: Natural release

When the cook time ends, let the pressure release naturally for 10 minutes. After 10 minutes, switch the valve to venting and release any remaining steam. Open the lid carefully, tilting it away from you.

Step 5: Check doneness

Use tongs to lift a potato and test it with a fork or thin skewer. The fork should slide into the center with no resistance. If the center feels firm, return the lid, cook 2 to 3 more minutes at high pressure, then quick release.

Step 6: Optional crispy skin finish

Heat your oven broiler or air fryer if you want crispier skins. Brush cooked potatoes lightly with olive oil or melted butter and sprinkle with kosher salt. Broil or air fry 3 to 5 minutes until the skins crisp to your liking.

Step 7: Serve

Place potatoes on a cutting board and slice each one lengthwise. Gently squeeze the ends toward the center to fluff the insides. Add butter, salt, pepper, and your favorite toppings, then serve hot.

Recipe Variations

• Gluten free: Use naturally gluten free toppings like cheese, sour cream, bacon, chives, chili, or beans.
• Vegan: Use olive oil or vegan butter, dairy free cheese, and toppings like salsa, black beans, and avocado.
• Dairy free: Skip regular butter and sour cream and use olive oil, vegan butter, or coconut yogurt.
• Low carb style: Use smaller potatoes and load them with high protein toppings like Greek yogurt, chicken, or turkey chili.
• Loaded potato: Add butter, cheddar, bacon, green onions, and a dollop of sour cream.
• Broccoli cheddar: Top with steamed broccoli and plenty of shredded cheddar.
• Taco potato: Add taco seasoned ground turkey or beef, salsa, shredded lettuce, and avocado.
• Breakfast potato: Top with scrambled eggs, cheese, and chopped cooked sausage.

Ways to Serve Instant Pot Baked Potatoes Recipe

• Serve as a main dish bar with toppings like cheese, sour cream, bacon, beans, and veggies.
• Pair with grilled chicken, steak, or fish and a simple salad.
• Use as a base for chili and serve as chili stuffed baked potatoes.
• Serve alongside roasted vegetables for a meatless dinner.
• Pack leftover potatoes for lunch and reheat with cheese and salsa.

Storage Success

Let leftover Instant Pot baked potatoes cool to room temperature, then store them in an airtight container in the fridge for up to 4 days. Keep the skins intact so the insides stay moist. Reheat in the microwave, air fryer, or oven until hot in the center, then add fresh toppings. Freeze cooked potatoes tightly wrapped in foil and a freezer bag for up to 2 months, and reheat straight from frozen with a longer warm up time.