This Instant Pot baked potato recipe is the quickest way to get perfectly tender baked potatoes without heating the whole kitchen. Simply add potatoes and cold water to the Instant Pot and let it do the work. The result is evenly cooked potatoes with fluffy interiors and crispable skins. Serve them loaded with cheddar, bacon, and sour cream or keep it classic with butter, salt, and pepper.
You Will Love This
- Energy-efficient and kitchen-friendly: While total time is similar to oven baking, the Instant Pot uses less energy and keeps the house cool, which is great for warm weather or busy kitchens.
- Perfect for weeknights: If you enjoy this method, try pairing it with other Instant Pot favorites in your meal rotation for quick, low-effort dinners.
Ingredients and Substitutions
This recipe is extremely simple: just potatoes and water. Follow the notes below for size and timing adjustments.
- Russet potatoes – Russets give the best fluffy texture for baked potatoes. This recipe was tested with Russets and is optimized for them.
- Cold water – Use cold water so the cook time remains accurate. Warmer water can change how long it takes to reach pressure and may affect the final texture.
- To serve: butter, sour cream, shredded cheddar, crispy bacon, sliced chives, Kosher salt, and a drizzle of olive oil for finishing the skins.
Instructions
1. Place the metal trivet in the bottom of the Instant Pot.
2. Pour in 1 cup of cold water.
3. Poke several holes in each potato with a fork to allow steam to escape.
4. Arrange the potatoes on the trivet in a single layer if possible.
5. Seal the Instant Pot and cook on high pressure for 34 minutes. Expect about 8–10 minutes for the pot to come to pressure before the timed cook begins.
6. Allow a natural release for 8 minutes, then carefully quick-release any remaining pressure.
7. Remove the potatoes with tongs, let them rest a few minutes, then slice open and top as desired.
Tips
- Poke the potatoes: Pricking potatoes all over prevents them from bursting as they steam.
- Potato sizes and timing: This recipe is written for 4 large Russets (about 3 pounds total, roughly 12 oz each). If using medium Russets (~8 oz each, ~2 pounds total), reduce the pressure cook time to about 22–23 minutes.
- When cooking fewer potatoes: If you cook fewer than four large potatoes, add a couple of extra minutes to the cook time because the pot will reach pressure slightly faster and the potatoes may need a touch more time to reach the same doneness.
- Match sizes: Try to select potatoes of similar size so they cook evenly. Mixed sizes may yield uneven results.
- Finish the skins: For extra flavor and texture, brush the cooked potatoes with a little olive oil and sprinkle generously with Kosher salt.
FAQ
One cup of cold water is sufficient to bring the Instant Pot to pressure and cook the potatoes evenly.
Total time is under an hour: roughly 8–10 minutes to come to pressure, 34 minutes cooking on high pressure, and 8 minutes natural release. The hands-on time is minimal compared with oven-baked potatoes.
Instant Pot Baked Potatoes — Recipe Summary
- Yield: 4 large Russet potatoes
- Prep time: 1 minute
- Cook time: 34 minutes (plus ~8–10 minutes to come to pressure)
- Total time: ~53 minutes (including natural release)
- Ingredients: 4 large Russet potatoes (about 3 lbs total), 1 cup cold water. Optional toppings: butter, sour cream, cheddar, bacon, chives, olive oil, Kosher salt.
These Instant Pot baked potatoes are a straightforward, reliable side that works for casual weeknight meals or when you need an easy base for loaded toppings. Follow the size and timing tips for best results, and you’ll have tender, fluffy potatoes every time.