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Instant Pot Baked Potatoes are super easy to make and create the most fluffy potatoes. A favorite side dish that now requires no foil and can be on the dinner table in half the time!
This recipe is a foolproof way to get fluffy and tender potatoes, the one thing everyone loves about baked potatoes. It's a simple and fast way to get your favorite side dish on the table quickly. Plus, no more fussing with wrapping potatoes in foil. Once you try these potatoes there will be no turning back!
Baked potatoes are a delicious side that go with basically anything. It's no wonder they are a popular addition to the dinner table. We love to pair them with Grandma's Meatloaf and Roasted BBQ Chicken. The leftover potatoes also make the best fried breakfast potatoes!
Instant Pot Baked Potatoes Ingredients
- Russet Potatoes, medium sized
- Water
- Butter
- Sour Cream
- Chives
- Salt
- Black Pepper
Baked Potato Topping Suggestions
- Potatoes: We use Russet for baked potatoes, but if you want to use this recipe just to cook potatoes, you can use any type of potato you like. See tips below for size and time instructions.
- Sour Cream: Feel free to use plain Greek yogurt or even a french onion dip.
- Shredded Cheese: Add some of your favorite shredded cheese to the top of the hot potatoes. We like sharp cheddar and Co-jack!
- Cooked Veggies: Adding steamed, sautéed or roasted veggies is a great way to amp up baked potatoes. Some of our favorites are: steamed broccoli or corn, roasted mushrooms and onions, or sautéed peas and carrots.
- Protein: The most popular way to make a loaded baked potato is to add crumbled bacon. They can also be made into a main dish by adding taco meat, shredded bbq chicken, pulled pork, or a simple hamburger gravy.
How to Make Instant Pot Potatoes
- First things first, scrub those potatoes clean. Then pierce them about 8 times with a fork.
- Add the trivet to the Instant Pot, then add in 1 cup of water.
- Stack the potatoes on the trivet.
- Place the lid on the Instant Pot and set it to high pressure for 12 minutes.
- Let the pressure cooker release pressure naturally for 10 minutes then do a quick release.
- One the pin has dropped, carefully remove the lid. The potatoes should be fork tender, meaning a fork can pierce the potato with ease.
- Remove the potatoes, slice top open, fluff with fork and add your favorite toppings.
Tips for Pressure Cooker Baked Potatoes
- Use potatoes that are all similar in size so they all cook in the same amount of time.
- Medium sized potatoes weigh around 5-6 oz each. A little smaller than the size of your hand.
- If using smaller potatoes: decrease time by 2 minutes. If using large baking potatoes: increase time by 3 minutes.
- Make sure the potatoes are not touching the water in the Instant Pot. If they are submerged in any of the water, they will become mush as they cook.
- Don't overcrowd the Instant Pot. Cooking 6-8 medium sized potatoes in an 8 quart instant pot is the max amount I would do. Anything more and the instant pot will take a lot longer to come to pressure and may need more cook time. For a 6 quart I would only cook 4-6 medium sized potatoes at a time.
- For added flavor and texture, you can crisp the potatoes under your broiler. Place the baked potatoes on a sheet pan. Then spray, spritz or rub with a little olive oil, sprinkle with salt and broil for 5 minutes. I rarely do this, but when I have everyone always eats the skin too!
FAQs About Instant Pot Baked Potatoes
Aluminum foil helps lock in moisture so the potatoes don't dry out, and can also help with even cooking. However, it is not necessary to wrap potatoes in foil.
Medium sized potatoes cook for 12 minutes at high pressure with a 10 minute natural pressure release. Small potatoes: 10 minutes with a 10 minute natural pressure release. Large potatoes: 15 minutes with a 10 minute natural pressure release.
Any food safe metal can be used in the instant pot. Aluminum foil can be used in the instant pot as a vessel for food, a sling around other pans, or crumple it into balls and use as a trivet on the bottom.
More Instant Pot Side Dishes We Love:
Instant Pot Baked Potatoes
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 6 medium Russet potatoes
- 1 cup water
- butter, for topping
- sour cream, for topping
- chives, for topping
- salt, to taste
- black pepper, to taste
Instructions
- Wash and scrub potatoes clean. Pierce potatoes with fork about 8 times each.
- Add trivet and 1 cup water to instant pot.
- Stack potatoes on trivet.
- Place lid on instant pot, and move valve to sealing. Set instant pot to high pressure for 12 minutes.
- Do a 10 minute natural pressure release. Once the pin has dropped, carefully remove the lid.
- Remove potatoes, slice the top of the potatoes, fluff potatoes with fork and add your favorite toppings.
For Crisp Skins:
- After removing lid, place potatoes on a sheet pan. Then spray, spritz or rub the potatoes with a little olive oil, sprinkle with salt, and broil on high for 5 minutes. Watch closely.
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