Instant Pot baked potatoes are quick and easy and yield a fluffy, perfectly cooked side dish. You’ll never go back to the oven method!

Instant Pot Baked Potatoes with butter

We love a good baked potato.

They can be dinner all on their own like our ham and broccoli twice baked potatoes or an amazing side dish like our fully loaded hasselback potatoes and they are the basis for so many other yummy things like potato skins or twice baked potato casseroles.

However, while they are easy to make, they definitely are not quick.

A pressure cooker makes it super simple to get perfectly cooked potatoes every time. Just set it and forget it! They are even easier than our Instant Pot mashed potatoes because you don’t have to peel them! 🙂

Love making them in the Instant Pot? Give our Air Fryer Baked Potatoes a try too.

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Instant Pot Baked Potatoes topped with butter and chives

Ingredients You’ll Need

You only need two ingredients to make this, but you might want to have loads of cheese, sour cream, green onions and the rest of your favorite toppings on hand.

To make the potatoes, here’s what you need:

  • Water – Water is needed for the pressure cooking to work.
  • Potatoes – I use medium Russet potatoes. Before placing them in the Instant Pot, make sure you thoroughly wash them.
  • 6 quart Instant Pot – we used a 6 quart pot for this recipe. You may need to make adjustments for a larger or smaller pot.

If you want to try something a little different you can check out my recipe for making sweet potatoes in the Instant Pot!

Instant Pot Baked Potatoes in instant pot

New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!

Instructions

When you have your potatoes in hand, it’s time to get cooking. Here’s what you need to do.

Step 1 – Prep the potatoes. Thoroughly wash your potatoes under cool water. You might find a potato brush helpful in removing some of the dirt. Use a fork to prick several holes around the potatoes.

Step 2 – Add liquid. Once the potatoes are ready, pour water into the inner pot and place the trivet on the bottom. I recommend using either this taller trivet or a trivet sling to help keep the potatoes out of the water.

Step 3 – Set it and forget it. Place the potatoes on the trivet and make sure they are not touching the water.

Lock lid in place and turn valve to SEALING. 

Set to manual HIGH pressure for 20 minutes if using medium potatoes. Otherwise, follow the sizing guide below.

Once the timer goes off, press CANCEL and allow it to naturally release pressure for 20 minutes. When 20 minutes are up, carefully turn the valve to VENTING and release the remaining steam. 

Step 4 – Serve. Finally, unlock the lid, use tongs to remove the potatoes, and serve with your favorite toppings alongside a delicious entree like air fryer steak, or instant pot ribs.

how to make Instant Pot Baked Potatoes in different sizes

How Long Do You Cook Instant Pot Baked Potatoes?

When it comes to cooking potatoes, size matters! The bigger your potato is, the longer you’ll need to cook it to get that perfectly soft, fluffy inside.

Here are my recommendations for cooking potatoes in the Instant Pot

  • For small potatoes that are about 10 ounces, I recommend 15 minutes high pressure plus 20 a minute natural release.
  • For medium potatoes that are about 14 ounces, I recommend 20 minutes high pressure plus 20 a minute natural release.
  • For large potatoes that are about 20 ounces, I recommend 25 minutes high pressure plus a 20 minute natural release.

Tip: Sometimes things get messed up or we take a misstep. And that’s OK! If your potato doesn’t come out perfectly cooked the first time around, and you don’t want to wait for the Instant Pot to do a second round, you can pop your potatoes in the microwave and cook for 2 – 4 minutes to finish them off. 

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Servings: 4
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins

Instant Pot Baked Potatoes

Instant Pot baked potatoes are quick and easy and yield a fluffy, perfectly cooked side dish. You’ll never go back to the oven method with this time saver!

Ingredients

  • 4 Medium Russet potatoes, approximately 14 ounces
  • 1 cup Water

Instructions

  • Pour the water into the inner pot of your Instant Pot and place your trivet in the water.
  • Wash potatoes well and then prick your potatoes with a fork a few times.
  • Place your potatoes on the trivet. Make sure your potatoes are not touching the water.
  • Lock lid in place and turn valve to SEALING.
  • Set to HIGH pressure for 20 minutes (medium potato see notes for varying sizes).
  • When the timer goes off press CANCEL and let it do a natural release for 20 minutes.
  • When 20 minutes are up carefully turn the valve to VENTING and release the remaining steam.
  • Unlock lid and remove potatoes.
  • Add your favorite toppings and enjoy!

Notes

  • For small potatoes that are about 10 ounces, I recommend 15 minutes high pressure plus 20 a minute natural release.
  • For medium potatoes that are about 14 ounces, I recommend 20 minutes high pressure plus 20 a minute natural release.
  • For large potatoes that are about 20 ounces, I recommend 25 minutes high pressure plus a 20 minute natural release.

Nutrition

Serving: 1potato, Calories: 314kcal, Carbohydrates: 72g, Protein: 8g, Fat: 1g, Saturated Fat: 1g, Sodium: 23mg, Potassium: 1655mg, Fiber: 5g, Sugar: 2g, Vitamin A: 4IU, Vitamin C: 23mg, Calcium: 53mg, Iron: 3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side
Cuisine: American
Keyword: baked potato, instant pot