Instant Pot Baked Potatoes

5 from 1 reviews

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.


  • 4 large Russet potatoes (about 3 pounds total)
  • 1 cup cold water

Serve with:

  • butter
  • sour cream
  • cheddar cheese
  • crispy bacon
  • sliced chives


  1. Place metal trivet into the bottom of your instant pot.
  2. Pour water into the instant pot.
  3. Poke several holes in the potatoes with a fork.
  4. Place potatoes on top of the trivet.
  5. Seal instant pot and cook on high pressure for 34 minutes. It will take about 10 minutes or so to come to pressure before the cooking time begins.
  6. Naturally release for 8 minutes, then manual release the remaining steam. 
  7. Use tongs to remove potatoes from the instant pot.
  8. Allow to cool for a few minutes, then slice open and top with all your favorites and enjoy!



  • 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.  

Keywords: pressure cooker baked potatoes