Damn Delicious

Instant Pot Baked Potato

Instant Pot Baked Potato - The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!

The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!

Instant Pot Baked Potato - The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!

Sometimes I ask myself, what can’t the Instant Pot do?

They can basically do anything and everything, making your life so much easier, especially when it can “bake” potatoes in just 15 minutes.

I’m dead serious. All you have to do is pierce your potatoes 5-7 times with a fork, throw it into your IP (using the metal trivet) and let it pressure cook for just 14 minutes to be exact.

Instant Pot Baked Potato - The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!

There’s no babysitting, no rotating of pans, no fuss here.

Just let it release pressure naturally – then slice open your potatoes and add on all your butter, salt and pepper. You can also load them up with cheese, bacon and chives.

It’s completely up to you but you really can’t go wrong either way. Because you just baked your potatoes in 15 minutes.

Instant Pot Baked Potato - The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!

Instant Pot Baked Potato

The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!

45 minutes15 minutes


  • 1 cup water
  • 5 medium russet potatoes*
  • 5 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste


  1. Add water to a 6-qt Instant Pot®. Place metal trivet into the pot.
  2. Pierce potatoes with a fork; place potatoes on top of the trivet. Select manual setting; adjust pressure to high, and set time for 14 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
  3. When cool enough to handle, cut each potato in half lengthwise; top with butter and season with salt and pepper, to taste.


*A medium-size potato weighs about 5.3 ounces, about the size of a computer mouse.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *


  1. Rated 5 out of 5

    I “baked” 3 red potatoes about the size of my fist exactly as described and they seemed to be thoroughly cooked. However, since I was baking some muffins at the time, I tossed the finished reds in the hot oven with them for about 12 minutes and the skin got nice and crispy. Perfect!

  2. I had To cook mine 3 different times and they still weren’t cooked all the way through 

  3. Rated 4 out of 5

    I’ve read the existing reviews but couldn’t find the answer regarding adding volume? If I want to “bake” more than five(ish) potatoes, how does the time get adjusted? Another question…given the length of time it takes to do a NPR, has anyone tried to do a longer cook time with a QPR? Thanks!

  4. I find that you need to cook russet potatoes for 24 min.  Otherwise they’re hard.

    10-12 min to build pressure
    24-25 min pressure cook time
    10+ min natural pressure release

  5. Easy recipe! Not sure why it indicates 45 min prep time. Wash potatoes pierce with fork, unless you put them in an extended bath it’s what 3-5 minutes MAX!

  6. Rated 4 out of 5

    I used Crockpot Express with 1 cup cold water and 4 medium potatoes set on steam for 15’ and 10’ natural pressure release and they were perfectly baked.

  7. I tried the recipe but my sweet potatoes did not get cooked all the way. I ended up putting it in the oven for another 20 minutes wrapped in foil. Maybe I’ll just decide I’m not really sure

    • I made the same mistake once! Because sweet potatoes are much denser, they do take longer. 2 to 3 inch wide sweet potatoes take about 30 minutes, plus 10 mins. natural release. Hope this helps!

  8. Rated 5 out of 5

    Used my new Duo Evo Plus, 24 oz of room temperature potatoes, 1.5 Cups room temperature water, 26 minutes from pressing Start, to pin drop.

  9. Rated 5 out of 5

    Wow works so WELL! It really is delicious! DAMN!!!

  10. Rated 5 out of 5

    Need To ask when you say natur release for 20 to 30 minutes do you keep the warm button on or have that shut off

    • Rated 5 out of 5

      I have not done russets, I usually cook 7 medium Yukon Golden Potatoes, pierced, 1 C water, 15 mins (same recipe—NPR is a MUST DO! ). If serving soon after potatoes are cooked,  I generally unplug Instant Pot and do a (NPR) natural pressure release, then rub them in butter with a little salt & pepper & into serving dish.  If I want to serve them much later,  I leave Instant Pot in the “Keep Warm” position and remove the potatoes and carefully rub the hot potatoes with butter or olive oil & salt. Wrap them up in tin foil & put them back in the Instant Pot for No-Fuss- keep warm until ready to serve   My 6qt pin drops with a NPR’s usually in about 15 or 18 mins.  Thank you for an easy way to make potatoes for a small or larger group. 

  11. Rated 5 out of 5

    So easy! It may not necessarily be faster than baking in the oven, but it is a set-and-forget method that takes the guesswork out of baked potatoes. 14 minutes was perfect for the 3 large russets I made. I think the “poke with a fork” and “natural release” steps are crucial to cooking them all the way through. Super simple and delicious for homemade loaded baked potatoes! 

  12. OMG!! I have a 3quart so I put in 1/2 cup of water and I put in a medium and large potato for 20 minutes. Perfecto!!!

  13. We cooked this as indicated and while hey were nice and creamy, the promised “crispy skins” were no where present, basically a very good boiled potato. Any ideas? Perhaps much less water, but that is risky.

    • I put mine on the grill after they are done, skin get nice and crisp and inside stays perfect 

      • Rated 5 out of 5

        I do 30 minutes pressure, 10 minutes natural release. Rub with olive oil and sprinkle with kosher salt, then under the broiler forc3 minutes. Just like a steakhouse baked potato!

        • Just curious, why do you cook for 30’ instead of 14 or 15’?  I like the idea of olive oil and broiler, I may try that next time.

  14. Rated 5 out of 5

    Holy Buckets! This is brilliant. Thanks so much

  15. I think my potatoes are bigger than “medium.” Did everything stated and still hard. On for longer now. Fingers crossed they work out cos the steaks are done…

  16. Rated 5 out of 5

    This was “simply” fantastic. Thanks for the recipe. These turned out perfectly soft in the middle and the skin was really easy to cut and eat.
    We just moved to Texas and I don’t need the additional heat from the oven to warm our house. This was a perfect option to still have our baked potatoes and not have to run the oven for an hour.

  17. Rated 5 out of 5

    Favorite way to make baked pot’s. They come out PERFECT every time.

  18. Rated 5 out of 5

    Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ

  19. I have tried to cook baked potato about 10 times. Every time 
    They are hard in middle. I have set time for 40 minutes still hard. The shin is water logged not crisp at all. 

  20. Rated 5 out of 5

    These turned out perfectly soft  – Thank you for sharing!

    • Rated 4 out of 5

      I’m a single person and don’t need that many potatoes.
      How long would I cook one large potato?

  21. I just tried this recipe. It is so delicious ever I think. My children like this so much. I like oily food, so I use a little bit more oil than your specifications.

  22. Did 16 min for two med potatoes, did natural release for 28 min, potatoes weren’t close to done…oh well
    Gonna go back to BAKED potatoes in the oven. 1 hr it’s a guarantee.

  23. Rated 5 out of 5

    I don’t think I’ll be able to do potatoes another way again, i did them this way tonight and they were fluffy and delicious. Topped with shredded Gouda and might’ve had a food orgasm

  24. do you add water because my ip hit error

  25. Rated 3 out of 5

    Tried but the four potatoes I cooked were not near done. I would suggest at least 5 more minutes of cooking.

  26. Rated 5 out of 5

    Mille mercis, patate ! 🙂

  27. It is NOT 14 minutes. It’s 7-10 or so minutes to get to pressure, 14 minutes to cook, then up to 30 minutes more for the pressure to release. BAM, an hour later you got yourself a baked potato – like magic!

  28. Rated 5 out of 5

    hi this is not a review …yet but i have a question i hope you or anyone can answer so i can eat because im not going to make it until you reply,i only want to cook 1 potatoe ,just 1 so how long do i cook 1 potato in my instant pot?also how do i just comment? or do i have to review and thats how i comment? thanksd

    • Still 14 minutes, cooking time remains the same pretty much regardless of amount. If you filled it excessively it may require more time but that’s not a great idea in general

  29. Will this work if my instapot doesn’t have a metal trivet?

  30. Does anyone know if this works for a large batch?  I need to make baked potatoes for my daughters swim team to sell at their snack shack. Wondering if cooking time would differ with the pot full of potatoes?

  31. First attempt- 3 potatoes, 14 minutes, rock hard, finish in microwave
    Next batch- 2 potatoes, 20 minutes, half cooked, finish in microwave 
    What am I doing wrong?

    • did you add a cup of water ,and also did you seal the pressure because if not,all the steam will not build up and cook your potatoes,that is exactly what happened to me the very first time,my pressure cooker was not set to seal,its an easy mistake,so now i have the instant pot 8 quart duo nova ,when i turn my cover to lock it,the sealing button seals automatically i just love it,so i dont have to worry about forgetting it,im pretty sure thats what happen to you,try not to forget SET BUTTON TO SEAL ,hope this helps

  32. Rated 5 out of 5

    The baked potatoes turned out really good. The last recipe I tried for baked potatoes from somewhere else I found turned out to be hard as a rock. Your recipe turned out wonderful and was very tender. My daughter loved them so much, she wanted to cook 5 more.

  33. Rated 4 out of 5

    I added a minute since my potatoes were large. They turned out well. However, skin was not crisp. These are steamed, not baked.

  34. Rated 5 out of 5

    Thank you for posting the 5.3 oz weight of a medium potato! So helpful. I did 5 potatoes, like your recipe, and 14 mins High Pressure. Only took 11 mins for natural pressure to release. Much quicker than the usual Crock-Pot times (which are 3-4 hrs on high and 6-7 hrs on low for those asking). Granted the skins are plain but they dried up after I took them out before fixing. Not a deal breaker for the time, effort and foil saved!

  35. Rated 5 out of 5

    Followed to a T! Came out perfect! Like you said, not chicken fried crispy skin () but crispy enough for me! So easy and much faster than baking! Freed up my oven for a ham Everyone please see the chefs note on the size of potato, it takes longer time if your potato is larger!!!! 

  36. Rated 5 out of 5

    While I love using my multicooker, this recipe does not happen in half the time. First there is the wait for pressure to build, then 14 minutes and then 20-30 minutes to gradually release pressure. So be sure to allow for an hour before you want to serve dinner!

    • Rated 5 out of 5

      I added a few minutes to my cook time. They came out perfect for what I wanted. I chill mine and then cut them and make french fries out of them. They would have been just as good as a baked potato. Thank you.

      • sorry to threadjack. Jake I’m curious, can you give full directions on your fries?

        • Yes please 

          • Rated 4 out of 5

            Fries…best ever. 
            Pressure cook the potatoes unpeeled, But quick release or else they are too soft…put in fridge in a glass bowl overnight ( this develops resistant starches good for u).  Next day, slice into 1/4 in batons (sticks). Toss in extra virgin olive oil, salt, pepper and garlic powder. Air fry at 400 F, tossing every 5 minutes for about 15 minutes until crispy (I guess, could do oven at 400F). 
            Serve with homemade tartar sauce (mixed avocado mayo, chopped capers, sweet and dill relish, salt, pepper, lemon juice) to make remoulade, just add paprika and a touch of ketchup to the tartar sauce recipe. 

            Also, agree, to get crispy skin, brush with olive oil, broiler for 3 minutes…or eat the inside of the potato, then brush skins with olive oil and air fry them til super crispy!  Addictive. 

  37. Rated 3 out of 5

    Definitely fork tender, but not in the least crispy…this is a steamed potato.

  38. Rated 5 out of 5

    Followed directions and they turned out perfectly. Fresh potatoes will cook faster. Perfect recipe for a quick dinner idea. 

    • Rated 5 out of 5

      I’m still new to InstantPot. This was very easy to understand. However, my family loves their potatoes covered with olive oil and s&p and baked in foil. So, I cut two minutes off the cooking time in the IP and then did my usual routine. Then I baked them @ 400° for 20 minutes. Perfect!

  39. I haven’t tried yet, but was wondering if I can pierce, salt and oil, and then wrap in foil to make skins crispy and then cook for allotted time?

  40. I have not tried this yet, but can I do 2 potatoes? There are only 2 of us…

    • Tried this tonight and they were perfect! Mine were large baking potatoes so I set it at 15 mins and don’t forget to set at high! I almost forgot maybe that’s why it didn’t for others, IDK. I also put in the oven so they can crisp a bit and to melt the cheese. Thanks!

  41. Rated 5 out of 5

    This recipe produces the tastiest baked potatoes. I am not concerned about the crispy skin just the soft and fluffy insides. Just adding sour cream butter and cheese make for the real deal.

  42. Rated 5 out of 5

    Worked like a charm with some russets. Turned them into twice baked potatoes for the freezer. NOTE! I find that if I have really earthy smelling potatoes, they’re old and take FOREVER to cook through.

  43. Rated 5 out of 5

    I used red potatoes- all I had- and adjusted the time to 11 minutes. Worked perfectly!

  44. Rated 5 out of 5

    I have made these twice and they were perfect both times! I used large russets last time and increased the time to 15 mins and a natural release for 15. Looking forward to trying yellow flesh ones next . Thank you for sharing the recipe, the potatoes were ‘damn delicious’!

  45. Rated 5 out of 5

    I don’t have an Instant Pot but your recipe gave me a great idea to start my potatoes off in the microwave (for 10 mins) and then finished them off in my air fryer for 10 mins! Sooo much faster than the oven method and not heating my kitchen up with the oven in the hot Texas Summer!! Rubbed a little olive oil on the skins and added salt & pepper – soft inside with crispy skins, delicious and FAST. Thanks!!!

  46. Rated 5 out of 5

    I used yellow flesh potatoes, and they turned out fantastic! 14 minutes was all it took! Thanks so much for sharing this recipe. We enjoy baked potatoes, but doing them in the oven always took so long it became impractical to do on a week night. Thank goodness for the Instant Pot!

    • Right?! Baked potatoes are the best, especially when it’s this fast. Thanks, Jennifer!

      • Rated 5 out of 5

        What a wonderful time to be alive, with hot air friers, microwave ovens, and insta pots! About the only thing yet to be invented is the “food processor” from Star Trek! So off I go to quickly add baked potatoes to our dinner menu for tonight.

  47. When I make baked potatoes in the oven, I like to brush the skins with a tiny bit of olive oil and sprinkle with kosher salt. Would it be safe to do the same when cooking with an instant pot? I’ve only used my IP once so I’m not very familiar. 

  48. Rated 1 out of 5

    You really should publish ALL reviews, not just the most complementary ones. I submitted a review stating that my small potatoes took much longer & I had to finish them.in the microwave. Plus they we not crispy. How can they be crispy – they’re cooked under pressurized steam. Be honest with your readers and let them read ALL REVIEWS.

    • Jan, all reviews are moderated and can take anywhere from 24-72 hours to be published as we receive thousands of comments per day. Thank you for your patience.

      It’s such a bummer to hear that your small potatoes took much longer to cook through. This has been professionally recipe tested dozens of times using medium-sized russet potatoes in the time listed here and they were perfectly cooked though each time. They can also yield a crispy skin (but let’s all admit that we’re not talking about crispy fried chicken here!) even in the Instant Pot – yours may not have been crispy as it was finished in the microwave. Better luck next time!

  49. Rated 5 out of 5

    takes 20 minutes for for me

  50. Does the size of the potato make a difference in cook time?
    I know it does for sweet potatoes.
    Thanks for your reply.

  51. I do not have an instant pot.  Would a crockpot wor just as well only take longer?
    Shary Gregory 
    [email protected]

  52. Rated 5 out of 5

    No effort at all. Most delicious. A definite repeat!