by Olena

Instant Pot Baked Potatoes

Olena Osipov
5 from 7 votes

Instant Pot Baked Potatoes come out fork tender, perfectly fluffy in your pressure cooker in half the time. This is foolproof recipe for any size of potatoes.

Instant Pot Baked Potatoes

Instant Pot Potatoes

Instant Pot baked potatoes come out as fluffy and creamy just as oven baked. Such quick and easy side dish for busy weeknights.

Cut in half, fluff with a fork, top with your favorite quick toppings or load them up with leftovers. It is one of my favorite Instant Pot recipes ever. So easy!

My favorite one is to load one up with turkey chili or mash the inside with butter, salt and pepper.

Ukrainian in me closes the eyes and her mouth turns to heaven. Instant Pot is truly amazing! Can you tell I am obsessed, yet?

Instant Pot Baked Potatoes on a plate garnished with butter and chives

What Are the Best Potatoes to Use?

The best and truth is the only kind of potato to “bake” is russet potatoes. They are large starchy potatoes of dark brown colour and often look or are “dirty”. However, if you buy them in a bag, often they are almost clean. Pre-washed.

However, any thin skinned potato like red, yellow or Yukon Gold can be “baked”. The texture will be more buttery than fluffy.

How to Make Baked Potatoes in Instant Pot

  • Prep potatoes: Give potatoes a good rinse and scrub, if necessary. Supermarket potatoes often are very well pre-washed and don’t need much scrubbing. Prick them with a fork or knife about 8 times each.

fork pricking potatoes

  • Add cold water and trivet: Add 1 cup of cold water, so warm or hot water doesn’t skew cooking time while pre-heating. And place trivet or steamer basket – you want potatoes not to touch water to avoid soggy “baked” potatoes. Place up to 8 large potatoes and it is OK to pile up potatoes on top of each other.

7 potatoes in instant pot

  • Cook potatoes: I have tested numerous sizes of potatoes. The most important thing is to make sure potatoes are of similar size and then follow these cooking times: Small potatoes (2″ wide) – 15 minutes on High Pressure. Medium to large potatoes (2.5″ – 3″ wide) – 20 minutes on High Pressure. Always with Quick or Natural Release.

New to Instant Pot and not sure “what language I am speaking”? 🙂 Check out my Instant Pot guide and which Instant Pot is best to buy based on your lifestyle and family size.

baked potatoes in instant pot

More Tips for Baked Potatoes

  • Cold water: Make sure to use cold water as it prevents potatoes from overcooking.
  • Prick potatoes: It helps steam to escape and prevents potatoes from exploding.
  • Stacking: It is OK to pile up potatoes on top of each other.
  • Jumbo potatoes: Let’s say from Costco, I would cook them for 23 minutes. Just in case.:) I would not recommend cooking more than 8 large potatoes at once.
  • Crispy skin: Brush cooked potatoes with oil and sprinkle with salt. Then bake on baking sheet for 10 minutes in preheated 400 degrees F oven.

Toppings and Storing

Storing: Baked potatoes taste best fresh or same day. Maximum you can reheat in a microwave next day but not past that. Potatoes are not good freezer candidates either. Instead cook only as many as you need. Thankfully, it is quite easy.

More Instant Pot Basic Recipes

Fluffy Instant Pot Baked Potatoes with butter, pepper and chives

instant pot baked potatoes

Instant Pot Baked Potatoes {Foolproof Method for Any Size}

Instant Pot Baked Potatoes come out fork tender, perfectly fluffy in your pressure cooker in half the time. This is foolproof recipe for any size of potatoes.
5 from 7 votes
Print Save Rate
Course: Side Dish
Cuisine: North American
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 8 potatoes
Calories: 168kcal
Author: Olena Osipov

Ingredients

  • Up to 8 large russet potatoes

Instructions

  • Wash potatoes well. Prick them with a fork or knife about 8 times each.
  • Add 1 cup of cold water and place trivet or steamer basket inside your Instant Pot.
  • Place up to 8 large potatoes on a trivet. It is OK to pile up potatoes on top of each other.
  • Close the lid and make sure pressure valve is set to Sealing.
  • Cook small potatoes (2" wide) for 15 minutes on High Pressure with Quick or Natural Release. And medium to large potatoes (2.5" - 3" wide) for 20 minutes.
  • Remove potatoes onto a plate, cut lengthwise open in a middle, fluff with a fork and serve with your favorite toppings.

Notes

Serving and Storing 
 
Storing: Baked potatoes taste best fresh or same day. Maximum you can reheat in a microwave next day but not past that. Potatoes are not good freezer candidates either. Instead cook only as many as you need. Thankfully, it is quite easy.
More Tips
  • Cold water: Make sure to use cold water as it prevents potatoes from overcooking.
  • Prick potatoes: It helps steam to escape and prevents potatoes from exploding.
  • Stacking: It is OK to pile up potatoes on top of each other.
  • Jumbo potatoes: Let's say from Costco, I would cook them for 23 minutes. Just in case.:) I would not recommend cooking more than 8 large potatoes at once.
  • Crispy skin: Brush cooked potatoes with oil and sprinkle with salt. Then bake on baking sheet for 10 minutes in preheated 400 degrees F oven.

Nutrition

Serving: 1potato | Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

13 comments on “Instant Pot Baked Potatoes

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  1. 5 stars
    Well it just doesn’t get easier than this. Bought some big beautiful russets on sale and boy were they good! Smothered in cream cheese, nacho sauce and butter. Yikes! If you don’t want all those calories, they’re still perfectly “baked”! Yummy

  2. 5 stars
    Hi, I think your website is the best. Keep up your good work. It is greatly appreciated. I’ve learned so much!!

  3. 5 stars
    I’m absolutely hooked on instant pot. Thank you. How fun is this after the first time I did baked potatoes. Now I’ll throw three or four or six potatoes in the instant pot and cook them just so I have them. We eat them hot mashed with butter or salt I throw them in the refrigerator and if my husband wants some fried potatoes with breakfast oh my so simple they’re already cooked so it’s just a matter of heating them up while I make him eggs. I make potato salad. Which normally is a once a year thing because it’s such an ordeal. Not anymore. They consistently come out cooked completely no matter what size potato I use. I just follow your guidelines and I’m good to go thank you

  4. 5 stars
    Mmmmm GOOD!

    My husband followed your Instant Pot Baked Potato recipe and it turned out delicious…..moist and very flavourful!

    We had it with your ‘Baked Chicken Breast’ recipe which paired up nicely!

    We are old folks learning new tricks with this Instant Pot, your awesome recipes and delightful videos….. with many tips!

    Thank You so much Olena!

  5. 5 stars
    I’ve used this recipe several times and the potatoes come out perfect every time. I love watching Olena demonstrate the recipe. Very entertaining!

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