Easy Instant Pot Baked Potato Recipe

This instant pot baked potato recipe is the easiest way to bake potatoes without heating up the oven! Just add potatoes and water to your instant pot and let it do all the work. You’ll end up with perfectly tender, beautifully cooked potatoes. Top them with cheddar, bacon, and sour cream or just keep it simple with butter, salt, and pepper.

 

You Will Love This

• While the total cooking time is similar to that of baking potatoes in the oven, using the instant pot does mean that you won’t have to use quite as much energy or heat up your entire kitchen with a hot oven. We enjoy baked potatoes throughout the summer and I love to avoid the extra heat in the house by using the instant pot.
• If you love this instant pot potato recipe, be sure to check out my 30 Minute Instant Pot Chicken Chili, 20 Minute Instant Pot Taco Soup, or Instant Pot French Dips!

Ingredients and Substitutions

This recipe could not be more simple. It’s literally potatoes and water, friends. You can make this!

• Russet Potatoes – We all know that Russets are the best for baked potatoes. I have not tested this recipe with any other potatoes, so I can’t recommend substitutions.
• Cold Water – Cold water is best for instant pot baked potatoes. It ensures that they don’t overcook. Using warm or room temp water can change the cooking time, so stick with cold water.
• Serve with: butter, sour cream, cheddar cheese, crispy bacon, sliced chives

Instructions

Place metal trivet into the bottom of your instant pot. Poke several holes in the potatoes with a fork. Pour in the water and place potatoes on top of the trivet.

Cook on high pressure for 34 minutes. Naturally release for 8 minutes, then manual release the remaining steam. Allow to cool for a few minutes, then slice open and top with all your favorites and enjoy!

Tips

• Don’t forget to poke the potatoes all over with a fork. This will allow the steam to release from the potatoes without exploding. If you don’t, you may open your instant pot and find that your potatoes have exploded.
• This recipe is written for 4 large Russet baking potatoes that weigh about 3 pounds in total. This means each potato weighs around 12 oz. If you’re using medium-sized Russets (around 8 oz. each or 2 pounds total) you can cook them for closer to 22-23 minutes.
• If you’re cooking less than 4 potatoes, you’ll want to add a couple of extra minutes to the cooking time.
• Try to find potatoes that are all the same size to ensure that they cook through evenly in the same amount of time. Otherwise you’ll end up with some potatoes that are overcooked while others aren’t cooked enough.
• I like to carefully coat the outside of the cooked potatoes with olive oil and then season them with a generous amount of Kosher salt. I find that this really adds to the delicious flavor of the potato skin.

FAQ

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