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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!
Course Side
Cuisine American
Keyword baked potato, instant pot
Prep Time 5 minutes minutes
Cook Time 40 minutes minutes
Total Time 45 minutes minutes
Servings 4
Calories 314 kcal
4 Medium Russet potatoes approximately 14 ounces 1 cup Water
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!
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.
Serving: 1 potato | Calories: 314 kcal | Carbohydrates: 72 g | Protein: 8 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 23 mg | Potassium: 1655 mg | Fiber: 5 g | Sugar: 2 g | Vitamin A: 4 IU | Vitamin C: 23 mg | Calcium: 53 mg | Iron: 3 mg