Instant Pot Baked Potatoes Recipe
Instant Pot Baked Potatoes is the easiest and fastest way to cook a ‘baked potato.’ This method is perfect for making a loaded baked potato, or for use in Gnocchi or Creamy Potato Salad. Watch the video tutorial and see how easy it is.
We love Instant Pot Recipes from Instant Pot Whole Chicken to Instant Pot Beets. These recipes will save you time and make cooking easier. If you are a fan of the instant pot, you’ll love making baked potatoes in the instant pot.
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Instant Pot Baked Potatoes Video
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The best way to bake potatoes!
- Quick – between warming up, pressure cooking, and the natural pressure release, this method still takes less than half the time of a normal baked potato in the oven.
- Easy – there’s no need to wrap the potatoes in foil, just place them straight on the rack.
- Saves energy – you don’t have to heat up the oven which will heat up your house.
- Perfectly Cooked – the instant pot uniformly cooks the potato. Follow our time chart below depending on the size of your potatoes.
Instant Pot Baked Potato Time Chart
In a 6 quart Instant Pot, you can cook 2 to 3 lbs of Russet Potatoes at a time. Us the time chart below depending on the size of your potatoes followed by a natural pressure release of about 15 minutes.
- Smaller Russet Potatoes (5 oz each) – 12 minutes on high pressure with a natural pressure release.
- Medium Russets (6-7 oz) – 14 min + natural release
- Large Russets (8 oz) – 16 min + natural release
- Extra Large Russets (10-14 oz) – 18-20 min + natural release
Tips for Instant Pot Potatoes
- Poke to Prevent Explosions – piercing the potato skins all over with a fork allows steam to escape so your potatoes don’t burst.
- Use a rack – keep the potatoes on the rack without touching the water.
- Add cold water – for consistent cooking results, add 1 cup of cold water.
- Even-sized potatoes – to ensure the potatoes are done on time, use potatoes that are even thickness and size.
How to Make Baked Potatoes in the Instant Pot
- Prepare Instant Pot – place a trivet in the pot and add 1 cup cold water.
- Scrub Potatoes – thoroughly wash the potatoes.
- Pierce Potatoes – poke the potatoes all over with a fork.
- Pressure Cook – Cover with lid and set the valve to the ‘sealing’ position. Set to manual high pressure according to the time chart (16 minutes for large russets).
- Natural Pressure Release – once the cooking time is up, let the pressure release naturally or until the pressure indicator drops indicating there is no pressure behind it. Switch the valve to the venting position to release any remaining steam before removing the lid.
- Check for doneness – Poke potatoes to test for doneness then remove them to a plate using tongs.
Common Questions:
Make sure you turn the pressure valve to the “sealing” position. Check that the rubber ring is clean and secured under the lid and make sure you added 1 cup of cold water.
Yes, you cook a variety of whole potatoes in the instant pot and adjust the time according to the size of the potato. For example, cook 5 medium Yukon potatoes as you would medium russet potatoes.
Potatoes are ready when they are easily pierced with a fork or knife. If they feel a little firm, cover the lid and pressure cook for 2 more minutes.
Yes! An air fryer is a great tool for baked potatoes if you want crisp potato skins. Check out our tutorial for Air Fryer Baked Potatoes.
Make-Ahead
- To Refrigerate: once potatoes have cooled to room temperature, cover and refrigerate for 3-4 days.
- To Reheat: For a crisp skin, reheat uncovered in the oven (350˚F for about 15-20 minutes), or in the air fryer just until heated through, as we did with our Air Fryer Baked Potatoes.
More Instant Pot Recipes
- Instant Pot Ribs
- Easy Instant Pot Chicken and Rice
- White Chicken Chili in Instant Pot
- Instant Pot Mashed Potatoes
- Instant Pot Corn on the Cob
- Hard-Boiled Eggs in the Instant Pot
Instant Pot Baked Potatoes Recipe
Ingredients
- 4 large russet potatoes, Idaho potatoes
- 1 cup cold water
Instructions
- Prepare Instant Pot – place a trivet in the bottom of a 6 quart instant pot. Add 1 cup cold water.
- Scrub Potatoes – thoroughly wash the potatoes.
- Pierce Potatoes – poke the potatoes all over with a fork and arrange on the rack.
- Pressure Cook – Cover with lid and set the valve to the 'sealing' position. Set to manual high pressure for 16 minutes, or according to the time chart*.
- Natural Pressure Release – once the cooking time is up, let the pressure release naturally (usually about 15 minutes) or until the pressure indicator drops indicating there is no pressure behind it. Switch the valve to the venting position to release any remaining steam before carefully removing the lid.
- Check for doneness – Poke potatoes to test for doneness, then remove them to a plate using tongs.
- Serve potatoes – cut potatoes in half and serve with your favorite toppings (sour cream, bacon, cheese, chives), or let them cool and use them for Potato Salad.
Notes
- Smaller Russet Potatoes (5 oz each)- 12 minutes
- Medium Russet Potatoes (6-7 oz each)- 14 minutes
- Large Russet Potatoes (8 oz each) – 16 minutes
- Extra Large Russet Potatoes (10-14 oz each) – 18-20 minutes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
16 mins was too little. the potato was still hard. Next time i am cooking for 25 mins.
Hi Philip, we haven’t had that experience, but I know machines and ingredient quantity may vary and alter the outcome. I hope you love this recipe!
Has anyone made these for potato salad. How did the potato turn out?
This is great for potato salads too.
I’ve tried baked potatoes a couple of times in the instant pot. But I have decided to rely on the oven or the microwave from now on. It’s difficult to tell if they are done until after the natural release. (They weren’t, and then dinner is delayed. )
HI Mary, it definitely helps if they are uniform in size and then following the time chart above to gauge the correct timing.
Recipe is spot on! I did 10 russet potatoes, of varying sizes for 30min and allowed natural pressure release. They turned out fork tender! Everyone at work was impressed 🙂 thank you!
That’s wonderful! Thank you for the feedback!
Recipe doesn’t work. Potatoes did not fully cook. Don’t be fooled by the time table, go for at least 20 minutes on medium sized russets
Hi Mark, you must have been using larger sized russets. See the “Instant Pot Baked Potato Time Chart” above for reference and also make sure to do the 15 minute natural pressure release to ensure the potatoes are cooked through properly.
If you use a two-tined cooking or “roast” fork, the skin won’t break along the line of fork-holes.
I stab mine lightly with the sharp point of a paring knife. The holes just have to break the skin, not the flesh beneath.
Is there a way to season the potatoes whilst in the IP? Like adding seasoning to the water?
Yes, that could work. 🙂
easy to follow directions. thanks for suggesting to check for doneness…I had to put mine back in for 2 mins. An easy way to make baked potatoes w/o having to put on the oven.
You’re welcome. Christine! I’m glad it was helpful. 🙂
Was great. I needed to use up 2 large Russet potatoes. I cooked for 20 mins and NR for 14. i like my potatoes very soft and fluffy. these were perfect! Thank you Natasha for the great idea using the IP.
You’re so welcome! Great to hear that it was a success.
Everytime I natural release my potatoes, they are only good for mashing. If I quick release them, the potatoes come out perfect using these times.
So easy and so good! Thanks. I’ve added loaded baked potatoes to my monthly meals.
We love potatoes! So versatile. I’m glad you enjoyed this recipe. Thank you for sharing.
What would need to change for just a single potato? I don’t always cook for multiple people.
Hi Adam, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
The only thing you should change is the number of potatoes you put in the pot. DO NOT CHANGE THE AMOUNT OF WATER! The liquid is based on the size of the pot. If you have an 8-qt IP use 1.5 cups of liquid instead of 1, a 3-qt only needs 0.5 cup.
Has anyone made the potatoes in the IP and then finished them off in the AF for a crispy skin? When normally air frying, I rub them in avocado oil and kosher sale. Would like to finish the softened IP ones with this last method if it would work out.
Hi Lois! I looked through the comments, and I’m not seeing anyone mention that method. I haven’t tried that myself either. If you experiment with it, I would love to know how it works!
I always finish them like that. I love the crispy and salty skin!
These were way under cooked. I had to add an additional 10 minutes, and even then they were none too done.
Hi Carrie, I never really had that issue before. Did you stack the potatoes? I worry the result will be impacted if they’re stacked.
An additional step to make them crispy on outside:
– drain Instant Pot liner after potatoes are cooked.
– turn Instant Pot to Sauté and add 2 Tbsp. Butter + 1 tsp. Kosher salt.
– Add potatoes and roll potatoes around in butter until browned and crispy.
Yum!
Thank you so much for sharing that with me, Mary!
I usually do them in the oven after I do them in the ip. I have some cooking right now but I am going to try your method for crisping up the skin!! I am going to use olive oil instead of the butter thou. Thanks for the great idea!!
If I need more than 4 or 5 potatoes done at a time, can I do that in the instant pot as long as as I am under the 2/3 line? (I would stack them on top of each other)
Hey Chris! I’ve always done one layer at a time. I worry the result will be impacted if they’re stacked. If you experiment, let me know how you liked the recipe
Why do you recommend COLD water instead of using hot water in the Instant Pot? Wouldn’t starting with hot water reduce the time it takes to start making pressure?
Hi Scott, mostly for consistent results in cooking. Using hot liquid speeds up the time that it takes to come to pressure so it cooks faster and may end up undercooked.
If I only have an 8 quart instant pot do I need to add more than 1 cup of cold water?
Hi! You will need to add more water if the amount listed doesn’t meet the Instant Pot minimum required water level.
This is a life-saver when it comes to making baked potatoes! I love how easy it is and almost effortless!
It really is the best way, Jess! I’m so glad you loved it!
This instant pot recipe turned out amazing and such a huge hit here! So creamy and a delicious quick side for dinner. I’ll definitely be making this IP baked potatoes again!
Hi Beth, that’s great to hear! Thanks for your good feedback, we appreciate it!
I’m always looking for a simple way to bake potatoes. I’ll have to say this is the easiest way! Thank you
Very nice feedback, Melissa. Thanks a lot!
Yes! Love potatoes in the Instant Pot! They turn out so creamy and they’re so easy and quick to make!
Yes! Thanks Betsy. I couldn’t agree more.
Would love to see more blooper videos!
Thanks for suggesting that, Roxy. We usually have it every year but I’ll take note of that suggestion.