Instant Pot Baked Potato
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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.
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
Ingredients
- 1 cup water
- 5 medium russet potatoes*
- 5 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Add water to a 6-qt Instant Pot®. Place metal trivet into the pot.
- 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.
- When cool enough to handle, cut each potato in half lengthwise; top with butter and season with salt and pepper, to taste.
Notes
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I cooked my 2 potatoes for 18 minutes and let natural release for 50 and my taters are still hard. To the microwave I go… I guess they were too big.
Fun to see this recipe. My Mom made them like this since the 1950,’s. Her recipe called them Potatoes in their jackets which I loved since I was a young girl. I still make them in my regular old pressure cooker! They are delicious and more moist than a microwaved potato. I often make 4 at once and they are just as good leftover.
I routinely cook potatoes in my ninja foodi pressure cooker. I set it for 10 mins, including pressurizing it takes probably 20min. I let it natural release while I am working on the rest of the meal. I then use the bake/roast the potatoes until they’re as crispy as I want.
I’m cooking mine for 18 min just to make sure there done all the way through thanks for sharing god bless
Great, easy method for making potatoes. Be sure to leave the keep warm setting on if you have larger potatoes, to help them finish cooking during the natural release.
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!
I had To cook mine 3 different times and they still weren’t cooked all the way through
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!
Same time for one potato. Make sure the instant pot is set to high pressure.
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
I agree I tried cooking them for 12-14 minutes.. they are still hard..
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!
Because your supposed to let in release pressure naturally which take 20-30mins
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.
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!
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.
Wow works so WELL! It really is delicious! DAMN!!!
Awesome and east to understand
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
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.
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!
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!!!
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
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.
Holy Buckets! This is brilliant. Thanks so much
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…