Instant Pot baked potatoes can be cooked in half the time compared to using the oven. The pressure cooker effortlessly creates fork-tender pieces, just brush with olive oil and sprinkle with seasonings.
Recipe Science
- For the fluffiest baked potatoes, use Russets or Idaho. These starchy potatoes cook up light and airy.
- Choose similarly-sized potatoes, within 1 ounce, for even cooking, as weight impacts the cooking time in the pressure cooker.
- For perfectly cooked potatoes, ensure the center reaches 197 to 210ºF (92 to 99ºC) to hydrate and cook the starch fully.
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Why It Works
You can easily make baked potatoes with just two ingredients and an Instant Pot. The cooking process is relatively simple: Use the high-pressure setting and gradually release the steam. The only key factors for success are selecting similar-sized potatoes and using the proper cooking time.
Extensive recipe development was involved in testing Russet potatoes of various weights and time intervals. Based on commonly available potato sizes, I’ll show you my preferred pressure cooker times. The hardest part will be deciding which toppings you’ll want to add!
Ingredients You’ll Need
- Potatoes: Russets or Idaho work best because they’re a starchy type of potato that cooks up light and fluffy. The weight is the biggest factor in cooking time, so I suggest looking for similarly-sized spuds. Use the scale at the store to weigh them individually. You want them to be within an ounce of each other; otherwise, they won’t cook consistently.
- Water: At least 1 cup of water is needed to generate steam when pressure cooking the potatoes.
- Oil: For crispy potato skin, brush olive oil on the surface and bake before serving. This step is optional!
- Seasoning: I use salt and black pepper to season the baked potatoes.
See the recipe card below for all ingredients and measurements (US and metric).
Standard Potato Sizes
- Small Potatoes: 1 ¾ to 2 ½ inches in length, 6 ounces max in weight
- Medium Potatoes: 2 ¼ to 3 ¼ inches in length, 5 to 10 ounces in weight
- Large Potatoes: 3 to 4 ½ inches in length, 10 to 28 ounces in weight
The sizes above come from the U.S. Standards for Grades of Potatoes. Most classic recipes for baked potatoes call for medium-to-large size (between 8 and 12 ounces). These are ideal for a generous portion as a side dish. Small potatoes, like twice-baked potatoes, are better for appetizers. Large ones are better for mashed potatoes because of the high flesh ratio.
Ingredient Substitutions
This Instant Pot baked potatoes recipe is easy to customize! Try these delicious options:
- Potato Substitutes: Bake large yellow or Yukon Gold potatoes for a buttery and dense texture. Red potatoes can also be pressure-cooked; adjust time according to size.
- Oil Swaps: Try vegetable oil, avocado oil, coconut oil, clarified butter, or ghee.
- Seasoning: Enhance the savory taste of the potato skin with salt, black pepper, garlic powder, onion powder, smoked paprika, or Italian seasoning.
- Toppings: Butter, salt, pepper, sour cream, plain Greek yogurt, green onions, fresh herbs like chives, dill, thyme, rosemary, parsley, or cilantro. Add cheddar cheese, mozzarella, smoked gouda, or pepper jack.
- Add Meat: Chopped roasted bacon, shredded chicken, or pulled pork make for a heartier meal.
How to Cook Baked Potatoes in an Instant Pot
Step 1: Prepare the Potatoes
Scrub and rinse the potatoes under cool water to remove any dirt. Then, use a fork to pierce each potato about 8 times with ⅛-inch deep pricks all around. This allows steam to escape during cooking, preventing the potatoes from bursting while they bake in the Instant Pot.
Step 2: Add the Potatoes to the Instant Pot
Place the potatoes on the Instant Pot wire rack in a single layer. Pour 1 cup of water into the Instant Pot, creating the steam to cook the potatoes.
Step 3: Cook the Potatoes
Ensure the release valve is set to the “Sealing” position. Place the lid on the Instant Pot and select high pressure. Adjust the time according to the potato weight. It will take about 10 to 15 minutes for the Instant Pot to heat and build pressure.
Tips for Perfect Execution: For perfectly cooked Instant Pot potatoes, follow these cook times based on size: 5 to 7 ounces (13 minutes), 7 to 9 ounces (15 minutes), 9 to 11 ounces (16 minutes), 11 to 13 ounces (19 minutes), 13 to 15 ounces (20 minutes), and a 15 to 16 ounces (21 minutes).
Step 4: Release the Pressure
Let the pressure release naturally for 15 minutes to complete the cooking process. Quick release the remaining pressure in the system. Add more time and water if needed to fully cook the potatoes.
Step 5: Remove the Potatoes
Carefully open the lid and use tongs to remove the potatoes. They’re perfectly cooked when easily pierced with a fork, and their internal temperature is between 197 to 210ºF (92 to 99ºC).
Step 6: Crisp the Skin (Optional)
Preheat the oven to 450ºF (232ºC) and place the potatoes on a wire rack over a baking sheet. Brush with olive oil, season with salt and pepper, and bake for 10 to 15 minutes until the skin is crispy. For extra crunch, broil for about 5 minutes.
Step 7: To Serve
Serving the baked potatoes within 30 minutes is best to keep them light and fluffy. I like to serve them right away, cutting a slit down the center and fluffing the inside with a fork. Choose your favorite toppings to customize your spud!
Frequently Asked Questions
The number of potatoes you can fit in your Instant Pot depends on the pot size and the potatoes. About 4 to 6 medium-sized potatoes (2 to 3 pounds) can generally fit in a 6-quart Instant Pot. Larger potatoes may fit only two. Just make sure the potatoes are arranged in a single layer on the wire rack with enough space for steam to circulate so they cook evenly.
To cook baked potatoes in an Instant Pot, set it to high pressure and adjust the time based on the potato’s weight: 5 to 7 ounces for 13 minutes, 7 to 9 ounces for 15 minutes, 9 to 11 ounces for 16 minutes, 11 to 13 ounces for 19 minutes, 13 to 15 ounces for 20 minutes, and 15 to 16 ounces for 21 minutes. After cooking, allow the pressure to release naturally for 15 minutes.
The Instant Pot cuts cooking time but steams the potato rather than bakes it. For crispy skin, you’ll need to add another step and broil or roast the potatoes for 10 to 15 minutes at 450ºF (232ºC). I recommend using a wire rack for better air circulation and a crisp texture. A foil-lined baking sheet also works, but mainly crisps just the top.
Yes! Evenly prick the surface of the potato about 8 times with a fork to prevent it from exploding. This technique allows the steam built inside the flesh to escape. The little holes also prevent skin cracking as the high-pressure environment is much more intense than baking in the oven.
To ensure that the potatoes’ starch hydrates and cooks, it’s important to hit between 197 to 210ºF (92 to 99ºC) measured from the center of the spud. This temperature range is wider than what you normally shoot for when baking potatoes in the oven. That’s because the moisture from the steam inside the Instant Pot tenderizes the potato more, even though the flesh temperature might be slightly lower.
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If you tried these Instant Pot Baked Potatoes, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Instant Pot Baked Potatoes
Ingredients
- 4 russet potatoes
- 1 cup water
- 2 tablespoons olive oil, for crisping, optional
- kosher salt, for seasoning
- black pepper, for seasoning
Instructions
- Prepare the Potatoes – Scrub and rinse the outside of the potatoes with cool water. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around.
- Add the Potatoes to the Instant Pot – Place the potatoes on top of the Instant Pot wire rack so that they fit in one layer. Pour 1 cup of water into the Instant Pot.
- Cook the Potatoes – Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock. Press "Manual" button on high pressure, and then set the minute timer according to potato weight (see notes section) using the "+" or "-" buttons.The pot will take 10 to 15 minutes to heat and build up the pressure. You will see some steam release from the lid, and then the time will start on the display. Once the display indicates "On" and begins the countdown, the Instant Pot will beep when the cycle is complete.
- Release the Pressure – Allow the pressure cooker to naturally release for 15 minutes. Cover the steam release handle with a towel to avoid splattering. Carefully quick release the rest of the pressure from the pot by sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
- Remove the Potatoes – Carefully open the lid and use tongs to remove the potatoes. They are ready when they easily pierce with a fork and reach between 197 to 210ºF (92 to 99ºC).
- Crisp the Skin (Optional) – Set the oven rack to the center position and heat to 450ºF (232ºF). Place the potatoes on a wire rack set on a rimmed baking sheet or a foil-lined pan. Brush the surface with olive oil, then sprinkle with salt and pepper. Bake until the skin is lightly crispy on the outside, 10 to 15 minutes. Alternatively, potatoes can be broiled until lightly crisp on top, about 5 minutes.
- To Serve – Immediately cut a slit down the center of each potato. Use paper towels or a dish towel to push and squeeze the ends and sides together to push some of the flesh out of the skin. Use a fork to fluff. Top with butter, salt, pepper, and other desired toppings.
Recipe Video
Notes
- Cook Times Based On Potato Size: For 5 to 7 ounces use 13 mins at high pressure, 15 mins natural release. For 7 to 9 ounces use 15 mins at high pressure, 15 mins natural release. For 9 to 11 ounces use 16 mins at high pressure, 15 mins natural release. For 11 to 13 ounces use 19 mins at high pressure, 15 mins natural release. For 13 to 15 ounces use 20 mins at high pressure, 15 mins natural release. For 15 to 16 ounces use 21 mins at high pressure, 15 mins natural release.
- Serve While Hot: The potatoes are the fluffiest when eaten immediately after they’ve been cooked or within about 30 minutes.
- Topping Suggestions: Sour cream, butter, salt, pepper, green onions, cheese, chives, bacon, chopped herbs.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Rook says
I’m so confused: it takes about an hour in the oven to bake a potato. It takes an hour+ in the instant pot. Where is the time saving?
Teresa Taylor says
Thank you for the recipe. It’s my first time to try “baked potatoes” in the Insta.
Trial and error. Two 4 inch length – medium to large – Russets- high pressure and 20 minutes later (with a 10 minute natural pressure Release) – they aren’t yet done. Added another seven minutes (another 10 minute natural pressure release) and they are perfect.
Size matters. 🙂
Patience.
***and yes – they were poked before hand
Dave says
Great information /as always. Thank you.