Instant Pot Baked Potato

5 from 1 vote

Prep Time2 mins

Cook Time18 mins

Natural Release Pressure10 mins

Total Time30 mins

Course: dinner, lunch, snack, appetizer, potato

Cuisine: American

Keyword: baked potato, potato, instant pot

Servings:

Calories: 168kcal

Wash potatoes well and prick with a fork five or 6 times.
Pour 1 cup water into the 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.
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.
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.