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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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!
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
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.
Definitely fork tender, but not in the least crispy…this is a steamed potato.
Followed directions and they turned out perfectly. Fresh potatoes will cook faster. Perfect recipe for a quick dinner idea.
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!
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?
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!
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.
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.
I used red potatoes- all I had- and adjusted the time to 11 minutes. Worked perfectly!
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’!
Isn’t this the best way to make these? We’re so glad you’re a fan!
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!!!
Just threw my potatoes into the instant pot! But then I saw natural release takes 20 to 30 minutes? Is that correct?
Yes, that is correct. 🙂
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!
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.
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.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
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!
takes 20 minutes for for me
what is an IP?
Instant Pot. 🙂
Does the size of the potato make a difference in cook time?
I know it does for sweet potatoes.
Thanks for your reply.
Yes, larger potatoes may require additional cooking time.
I do not have an instant pot. Would a crockpot wor just as well only take longer?
Shary Gregory
Shary1941@zoominternet.net
Crock pot makes great “steamed” baked potatoes.
No effort at all. Most delicious. A definite repeat!
It’s just TOO EASY! 🙂
Hi, Chungah! Does the cooking method change at all if I use golden potatoes instead of russet? Thanks so much and we love all your recipes!!
You are so welcome! If they are a lot smaller than russet potatoes, cooking time may need to be reduced. Hope that helps, Audrey!