Instant Pot Baked Potatoes Recipe
How to make fluffy baked potatoes in a third of the time using an Instant Pot! You'll never use your microwave again! A simple fast recipe for Baked Potatoes made in an Instant Pot or Pressure Cooker.
How to Make the Best Instant Pot Baked Potatoes
There’s something magical about a perfectly baked potato—fluffy on the inside with a slightly crispy skin. With the Instant Pot, you can achieve those same restaurant-quality results in a fraction of the time it takes in a traditional oven. No more waiting an hour or settling for a soggy microwaved version.
The secret to success is using large, evenly-sized Russet potatoes and allowing the pressure to release naturally. This gentle cooking method ensures the potatoes cook all the way through without becoming waterlogged. A light coating of olive oil and a generous pinch of salt before cooking helps season the skin beautifully.
Once your potatoes are done, you can serve them immediately or pop them under the broiler or in a toaster oven for a few minutes to crisp up the skin. Load them up with your favorite toppings—butter, sour cream, chives, bacon bits, or cheese—and enjoy a perfect baked potato any night of the week.
Instant Pot Baked Potatoes
How to make fluffy baked potatoes in a third of the time using an Instant Pot! You'll never use your microwave again! A simple fast recipe for Baked Potatoes made in an Instant Pot or Pressure Cooker.
Ingredients
Instant Pot Baked Potatoes
Instructions
Instant Pot Baked Potatoes
- Place 1 cup water in the bottom of the Instant Pot or pressure cooker.
- Place a rack or steamer basket over the water (water level should be lower than the rack).
- Wash (or scrub if necessary) and pat dry the potatoes. Poke with a fork in 3-4 places each.
- Rub each potato with a little oil (just enough to lightly coat) and salt generously.
- Place the potatoes in the steamer basket and set pressure cook setting to high.
- Pressure cook on high for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 18-20 minutes.
- Let pressure release naturally for the best results.
- To crisp the skin (optional), place them directly on the rack in a hot convection or toaster oven for a few minutes.
Notes
- For potatoes larger than 14 ounces, increase cook time to 18-20 minutes.
- Natural pressure release yields the fluffiest potatoes.
- Crisping in a toaster oven is optional but gives that classic baked potato skin texture.
