These Instant pot baked potatoes are just as fluffy and delicious as oven-baked potatoes but in half the time! Baked potatoes make a great easy side dish for dinner or a quick lunch all on their own! Just pop them in your pressure cooker for 30 minutes, add your favorite toppings, and enjoy!
Easy Pressure Cooker Baked Potatoes
If you're looking for a delicious and easy side dish to make for dinner or lunch, Instant Pot Baked Potatoes are the perfect solution. With just a few simple ingredients and the help of your pressure cooker, you can have fluffy potatoes on the table in no time!
Plus, you can load them up with all of your favorite baked potato toppings. Add meat for a hearty potato that can serve as lunch on its own, or keep it classic with a pat of butter, cheese, and sour cream. This is a recipe you can use time and time again because baked potatoes are so versatile!
Jump to:
🥘 Instant Pot Baked Potatoes Ingredients
To make the baked potatoes, all you need is some russet potatoes and water. Adding all your favorite toppings is where the real fun comes in!
- Potatoes - 4 large russet potatoes (*see notes below for the cooking time based on potato size).
- Water - 1 cup of cold water.
- Baked Potato Toppings - Butter, sour cream, and cheese are always great choices, but you certainly aren't limited to those options! For a list of tasty toppings, check out my baked potato toppings page!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Want More Recipes? Enter your email below and we'll send them straight to your inbox!
🔪 How To Make Instant Pot Baked Potatoes
Making baked potatoes in your pressure cooker couldn't be easier! All you need is an Instant Pot (or any brand of pressure cooker), a measuring cup, and some kitchen tongs.
This recipe is for 4 baked potatoes, though you can make as many as will comfortably fit in your Instant Pot.
- Prep the potatoes. Prepare the potatoes, washing 4 large russet potatoes thoroughly and then piercing each potato multiple times with a fork.
- Prep the Instant Pot. Place the trivet into the bottom of your pressure cooker's inner pot and add 1 cup of cold water, then set the prepared potatoes onto the trivet.
- Cook. Seal your Instant Pot or pressure cooker with the pressure valve set to the 'sealing' position. Use the manual settings to cook on high pressure for 15 minutes. *See the time chart in the notes section below.
- NPR. Once the cooking cycle has completed (warm up while the pressure builds, then pressure cooked for set a time) allow the pressure to naturally release (NPR) for 15 minutes. The pressure valve should drop after this time, carefully remove the lid once the 15 minutes have passed.
- Check the potatoes. Use a fork to check the tenderness of the potatoes. If they have reached your desired level of tenderness, use tongs to remove the baked potatoes. *See the notes section below if your potatoes need to cook for a few more minutes.
- Enjoy. Serve your baked potatoes with your favorite toppings while hot, make a baked potato bar, assemble a tasty baked potato casserole, or allow them to cool for making potato salad.
Baked potatoes pair well with chicken, beef, lamb, fish, and just about any other protein you can think of (they also make a great vegetarian meal)! For toppings and side dish suggestions, check out my post dedicated to what to serve with baked potatoes! Enjoy!
💭 Angela's Tips & Recipe Notes
- Keep the time to build up pressure in your Instant Pot or pressure cooker in mind when calculating the total time needed to prepare your baked potatoes. Typically, most pressure cookers will reach full pressure within 8-10 minutes before starting the cooking time.
- Cooking times based on potato size:
Small Russet Potatoes (4-6 ounces each, approximately 2 inches or less in diameter) - 10-12 minutes
Medium Russet Potatoes (6-7 ounces each, approximately 2-3 inches in diameter) - 13-14 minutes
Large Russet Potatoes (8-9 ounces each, approximately 3-4 inches in diameter) - 15-16 minutes
Extra Large Russet Potatoes aka Jumbo Bakers (10-14 ounces each, approximately 4-4.5 ounces in diameter) - 18-20 minutes - If your instant pot baked potatoes are still firm, you can seal the pressure cooker and cook for an additional 2-3 minutes (if close to done) or 5 minutes (if fairly firm).
- To crisp your potato skins, you can place the potatoes on a rimmed baking sheet and coat them with extra virgin olive oil (EVOO). Sprinkle generously with Kosher salt then place them into a 400°F (205°C) oven in the center of the middle rack. Alternatively, the salted potatoes can also be placed under the broiler for 2-3 minutes, turning as needed.
🥡 Storing & Reheating
Allow the baked potatoes to cool completely then transfer them into an airtight storage container. Refrigerate for up to 3-4 days.
Wrap fully cooled baked potatoes in heavy-duty aluminum foil, then transfer them into a freezer storage bag or an airtight freezer storage container. You can freeze leftover baked potatoes for up to 6-8 months, but they are best if used within 1-2 months of freezing.
Reheating Baked Potatoes
It's usually best to use the same cooking method for reheating. In this case, the potatoes can be placed in an instant pot with cold water under the trivet. Cook using the manual high-pressure setting for 3 minutes.
Alternatively, baked potatoes reheat quickly and easily in the microwave, covered with a damp paper towel for 1-2 minutes on high power.
>>>>See all of my recipes HERE<<<<
❓ FAQ
A better question is what type of meat shouldn't go on a baked potato? Fish or seafood is about the only thing I can think of that really tastes better to the side. Shredded chicken or grilled chicken, pulled pork, brisket, ground beef (or chili), turkey (deli meat or roasted), and ham (deli meat or diced), are all delicious. And don't forget bacon. That's not even close to all the possibilities, though!
Yes, baked potatoes freeze well! First, let them cool off fully. Then, wrap them tightly in foil and place them in a heavy-duty freezer bag. Frozen baked potatoes taste best in the first 1-2 months, though they are safe to eat for up to 8 months.
Potatoes are full of water. Every once in a while if you don't poke holes in the potato, they can explode when the water turns to steam. It doesn't always happen, so no need to panic if you forgot to poke your spuds.
😋 More Instant Pot Recipes
- Instant Pot Rump Roast - An effortless recipe for melt-in-your-mouth tender roast beef using your Instant Pot.
- Instant Pot Au Gratin Potatoes - Your whole family will love these tender sliced potatoes in a rich and creamy cheese sauce.
- Instant Pot Mashed Potatoes - Delicious mashed potatoes made with just 5 ingredients!
- Instant Pot Shredded Chicken - A handy recipe for shredded chicken that can be used in anything from salads to burritos!
- Instant Pot Hard-Boiled Eggs - For easy-to-peel and perfectly cooked hard-boiled eggs, use your Instant Pot!
- Instant Pot Braised Red Cabbage - This classic German side dish is easy to prepare and so full of flavor!
📋 Recipe
Instant Pot Baked Potatoes
Ingredients
- 4 large russet potatoes (see notes for the cooking time based on potato size)
- 1 cup cold water
- baked potato toppings
Instructions
- Prepare the potatoes, washing the potatoes thoroughly and then piercing each potato multiple times with a fork.4 large russet potatoes
- Place the trivet into the bottom of your pressure cooker's inner pot and add the cold water, then set the prepared potatoes onto the trivet.1 cup cold water
- Seal your Instant Pot or pressure cooker with the pressure valve set to 'sealing' position. Use the manual settings to cook on high pressure for 15 minutes. *See time chart in the notes.
- Once the cooking cycle has completed (warm up while the pressure builds, then pressure cooked for set time) allow the pressure to naturally release (NPR) for 15 minutes. The pressure valve should drop after this time, carefully remove the lid once the 15 minutes has passed.
- Use a fork to check the tenderness of the potatoes. If they have reached your desired level of tenderness, use tongs to remove the baked potatoes. *See notes if your potatoes need to cook for a few more minutes.
- Serve your baked potatoes with your favorite toppings while hot, make a baked potato bar, assemble a tasty baked potato casserole, or allow to cool for making potato salad.baked potato toppings
Equipment You May Need
Notes
- Keep the time to build up pressure in your Instant Pot or pressure cooker in mind when calculating the total time needed to prepare your baked potatoes. Typically, most pressure cookers will reach full pressure within 8-10 minutes before starting the cooking time.
- Cooking times based on potato size:
Small Russet Potatoes (4-6 ounces each, approximately 2 inches or less in diameter) - 10-12 minutes
Medium Russet Potatoes (6-7 ounces each, approximately 2-3 inches in diameter) - 13-14 minutes
Large Russet Potatoes (8-9 ounces each, approximately 3-4 inches in diameter) - 15-16 minutes
Extra Large Russet Potatoes aka Jumbo Bakers (10-14 ounces each, approximately 4-4.5 ounces in diameter) - 18-20 minutes - If your instant pot baked potatoes are still firm, you can seal the pressure cooker and cook for an additional 2-3 minutes (if close to done) or 5 minutes (if fairly firm).
- To crisp your potato skins, you can place the potatoes on a rimmed baking sheet and coat them with extra virgin olive oil (EVOO). Sprinkle generously with Kosher salt then place them into a 400°F (205°C) oven in the center of the middle rack. Alternatively, the salted potatoes can also be placed under the broiler for 2-3 minutes, turning as needed.
- To store: Allow the baked potatoes to cool completely then transfer them into an airtight storage container. Refrigerate for up to 3-4 days.
- To freeze: Wrap fully cooled baked potatoes in heavy-duty aluminum foil, then transfer them into a freezer storage bag or an airtight freezer storage container. You can freeze leftover baked potatoes for up to 6-8 months, but they are best if used within 1-2 months of freezing.
- To reheat: It's usually best to use the same cooking method for reheating. In this case, the potatoes can be placed in an instant pot with cold water under the trivet. Cook using the manual high-pressure setting for 3 minutes. Alternatively, baked potatoes reheat quickly and easily in the microwave, covered with a damp paper towel for 1-2 minutes on high power.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Thanks for coming! Let me know what you think: