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
Did you make this recipe?
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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.
Favorite way to make baked pot’s. They come out PERFECT every time.
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
I used that as well.
I used the silicone as well.
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.
HELL WHAT IS WRONG
THANKS
let the pressure release naturally
I’ve found this works much better with red potatoes than russets.
These turned out perfectly soft – Thank you for sharing!
I’m a single person and don’t need that many potatoes.
How long would I cook one large potato?
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.
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.
Agree with you!! Hard as a rock smh
I think the problem is you didn’t use enough potatoes, or should have increased cook time by about 5min per missing potato. The more in the pot, the quicker it cooks. Quirky but true.
Cook at least 4 potatoes when you do this.
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
do you add water because my ip hit error
Did you not add the 1 cup water that the recipe says?
is it one measuring cup of water or the cup that comes with the pot?
Tried but the four potatoes I cooked were not near done. I would suggest at least 5 more minutes of cooking.
Mille mercis, patate ! 🙂
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!
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
Will this work if my instapot doesn’t have a metal trivet?
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?
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
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.
I added a minute since my potatoes were large. They turned out well. However, skin was not crisp. These are steamed, not baked.
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!
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!!!!