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Check out our recipe for Instant Pot Baked Potatoes!
Leave it to me to always want a baked potato for dinner…30 minutes before dinner. It seems to take FOREVER to cook a baked potato in the oven. You can save time by “baking” potatoes in the Instant Pot using the pressure cooker option.
When we are in a hurry, we usually microwave our baked potatoes but they always seem to come out with an almost gummy texture. When we made our baked potatoes in the pressure cooker, we were so pleasantly surprised to find out that they were not gummy…..they were fluffy and amazing!! These baked potatoes were just like real baked potatoes!! Woo hoo!! Mission accomplished!!
When you are making baked potatoes in the Instant Pot you don’t have to check on it. You just put it in the Instant Pot and let it work its magic. When the timer beeps….let it sit in the pot until the pressure has released….and voila…..perfectly cooked baked potatoes!
Tips for making Instant Pot Baked Potatoes
I have always LOVED the baked potatoes that you get at restaurants that have coarse salt on the skin. I have tried salting and foiling, coating with olive oil and salt, coating with butter and salt, just salt, foil, and no foil. You name it…I’ve tried it….and the salt just does not stick as I want it to. I tried to salt the potatoes when cooking them in the Instant Pot and it did not work. The moisture in the pot almost dissolves the salt off of the potatoes. Skip the salt.
Whatever size you want! The bigger the potato, the longer it will take to cook. I would recommend cooking potatoes that are all the same size. If you cook a small potato at the same time as a large potato, they will not be uniformly cooked.
We usually go with butter, salt, shredded cheddar cheese, bacon, and sour cream! Sometimes we stick with just butter and salt.
As many as you can fit in the pot. Feel free to cook 1 potato or 8 potatoes. If you can fit them in the pot, you can cook them all at the same time. However, if you are cooking a lot of potatoes, more than 4 large potatoes, I would recommend that you increase the water amount by about ½ a cup.
The skin of the potato after pressure cooking it will not be crisp at all due to the moisture that it is cooked in. If you would like crispier skin, simply place the potatoes in the oven for about 5 minutes at 400 degrees Fahrenheit. If you have the air fryer lid attachment for your Instant Pot, you can air fry the potatoes after they have pressure cooked for about 5 minutes.
Ingredient substitutions and tips for making Instant Pot Baked Potatoes:
The full ingredient list is found at the bottom of the post in the recipe card.
Potatoes- Uncooked, unpeeled potatoes. Any size will work. Follow the recommended cooking times in the baked potato cooking chart. If you are using really big, oversized potatoes, like the ones that are from Costco, you will likely need to add about 5 minutes to the pressure cooking time.
Water- Increase water amount by ½ cup if cooking more than 4 large potatoes.
Directions for making Instant Pot Baked Potatoes:
1. Wash potatoes well and prick with a fork five or 6 times.
2. Pour 1 cup water into Instant Pot Place a trivet into the Instant Pot. If you don’t have a trivet you can use a steamer basket that has very short feet on it. You want to raise the potatoes just enough so that they are not sitting in the water.
3. Place the potatoes onto the trivet. Lay the potatoes down across the trivet. You should be able to fit 3-6 potatoes in one layer, depending on the size of the potato. If you are cooking a lot of baked potatoes you can stack them on top of each other.
4. Close lid. Turn valve to “seal” and cook on high pressure for 10-20 minutes, depending on the size of the potatoes. (See cooking chart.) When the timer beeps, naturally release pressure for 10 minutes and then quick release the remaining pressure. Remove lid and enjoy with butter and salt!
***If desired you can crisp up the skins by placing the cooked potatoes into the oven for 5 minutes at 400 degrees Fahrenheit or air fry using the INstant Pot air fry lid.
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Instant Pot Baked Potato
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Ingredients
- 2 Russet Potatoes (uncooked, unpeeled)
- 1 Cup Water (cold)
Instructions
- Wash potatoes well and prick with a fork five or 6 times.
- Close lid. Turn valve to "seal" and cook on high pressure for 10-20 minutes, depending on the size of the potatoes. (See cooking chart.) When timer beeps, naturally release pressure for 10 minutes and then quick release the remaining pressure. Remove lid and enjoy with butter and salt!***If you would like a crispier skin, place the pressure-cooked potatoes in the oven at 400 degrees Fahrenheit for 5 minutes. If you have the Instant Pot air fryer lid, you can air crisp the potatoes for 5 minutes after pressure cooking them.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
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