Made with a few simple ingredients, this foolproof Instant Pot Baked Potatoes recipe comes out fluffy and creamy every single time! Thanks to the pressure cooker, I get the perfect baked potatoes without having to wrap them in foil.

There’s nothing I love more than a baked potato, especially when they’re loaded with alllll the toppings. Baked potatoes are my go-to meal as they’re filling, nutritious, and budget-friendly.

This instapot baked potatoes recipe was originally posted over at Dizzy, Busy, and Hungry as a guest post.

Why You’ll Love This Recipe

Depending on how you like your potatoes, this recipe can be made entirely in just the Instant Pot! I love crispy skin on my baked potatoes so I pop them onto a sheet pan to broil for 3 to 5 minutes after they’ve been pressure cooked. If you have the air fryer lid for your Instant Pot, then you can enjoy the best of both worlds and have crispy skin without having to move it to the oven.
It’s faster than baking them in the oven, which frees up oven space if you’re cooking dinner (like these Firecracker Baked Chicken Thighs!)
It’s so easy to make. You just toss it into the Instant Pot and boom, it’s good to go!

Ingredients You’ll Need

potatoes — I use russet potatoes to make my Instant Pot baked potatoes. Make sure to get potatoes that are similar in size so they cook evenly. Got extra potatoes? Try my Instant Pot Potato Soup.
optional: olive oil and salt if you’d like to broil them for crispy skin after pressure cooking.

How to Make Instant Pot Baked Potatoes

Clean your russet potatoes before pricking them all over with a fork or knife, at least 5 times. This will keep them from bursting.
Place trivet that came with your Instant Pot into your pot, add 1 cup of cold water, and potatoes. Stack the potatoes if you have more than four.

Place your lid on, seal, and pressure cook for 14 minutes on HIGH.
When done, natural pressure release.
Let cool and cut open before adding your toppings of choice or if you’d like your potato skins to be crispy, transfer the potatoes to a sheet pan, lightly spray with some cooking spray or olive oil, sprinkle on some salt, and broil in the oven for 3 to 5 minutes before enjoying with your choice of toppings.

Recipe Tips and Notes

My favourite toppings are sour cream, shredded cheese, chives, and bacon bits. I usually make my bacon in the oven and then roughly chop it.
Don’t skip the trivet as your potatoes will become soggy as it pressure cooks. Use a steamer basket if you don’t have a trivet.
For consistent cooking use cold water. If you use hot water, it’ll change the time it takes for the pot to come up to pressure, decreasing the cooking time.
Leftovers: Allow to cool completely and then store them in an airtight container for up to 4 days.
Reheat: Reheat the baked potatoes in the oven at 350F for about 10 to 15 minutes or until they have warmed through.

Instant Pot Baked Potatoes

5 from 36 votes

Print Rate

Prep Time: 5

Cook Time: 14

Total Time: 19

Servings: servings

Ingredients

4 medium russet potatoes
1 cup water

Equipment

Instant Pot

Instructions

Clean your russet potatoes before pricking them all over with a fork or knife, at least 5 times.
Place trivet that came with your Instant Pot into your pot, add 1 cup of cold water, and potatoes. Stack the potatoes if you have more than four.
Place your lid on, seal, and pressure cook for 14 minutes on HIGH.
When done, natural pressure release.
Let cool and cut open before adding your toppings of choice.
If you’d like your potato skins to be crispy, transfer the potatoes to a sheet pan, lightly spray with some cooking spray or olive oil, sprinkle on some salt, and broil in the oven for 3 to 5 minutes before enjoying with your choice of toppings.

Notes

Topping ideas: sour cream, bacon, shredded cheese, and chives.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Side Dish

Cuisine: American

Nutrition Disclaimer

More Potato Recipes To Try

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