Light, fluffy, and no fuss these Instant Pot Baked Potatoes are your new go-to for perfection with minimal effort required.
These Instant Pot Baked Potatoes are a quick and foolproof way to enjoy fluffy baked potatoes without all the fuss. Coated in oil and sea salt these potatoes are ready to be cooked and topped with all of your favorite fix ins!
For more Instant Pot recipes that will make your life easier you have to try my Instant Pot Tri Tip, Instant Pot Ham and Beans, and Instant Pot Taco Soup.
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Baked Potatoes in Minutes!
We don’t make baked potatoes very often, mainly because they take forever to bake and often hog much-needed oven space. However, that’s completely changed now that we started making them in the Instant Pot. I’m obsessed!
What’s great about using the Instant Pot is that you don’t have to babysit the potatoes, and they’re guaranteed to cook perfectly every time. If you’re like me and you like crisp potato skins, you can rub them with oil after they come out of the Instant Pot, sprinkle some coarse sea salt on them, and bake them for 10 minutes in the oven. This trick gives you the best of both worlds!
Why We Love Baked Potatoes
- Instant Pot Baked Potatoes are incredibly easy to make with minimal effort.
- These baked potatoes are versatile and can be stuffed with various fillings.
- You can easily make a large batch of these potatoes.
Recipe Ingredients
- Russet or Sweet Potatoes: Provide a hearty flavor with a fluffy interior when cooked.
- Coarse Kosher Sea Salt: Intensifies the flavors and adds a satisfying crunch.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Enhance your Instant Pot Baked Potatoes with grated cheese for rich, melty goodness, a dollop of tangy sour cream, fresh chives or green onions, and crispy bacon crumbles for a savory crunch.
- Oil Variations: For perfectly crispy skins, use canola oil, grapeseed oil, or avocado oil. Canola oil is neutral, grapeseed oil has a mild, nutty flavor, and avocado oil offers a rich, buttery taste.
How to Make Instant Pot Baked Potatoes
Step 1: Pour water into the insert of the Instant Pot. Add the steamer rack trivet or a metal folding steamer basket.
Step 2: Place the potatoes into the Instant Pot, stacking if necessary.
Step 3: Place the lid on. Make sure the valve is switched to sealing. Select MANUAL mode (high pressure) for 11-20 minutes (11 minutes for small potatoes, 14 minutes for medium potatoes, 17 minutes for large potatoes, 20 minutes for extra-large potatoes).
Step 4: Once cooked, let the pressure release naturally. This will take anywhere from 8-12 minutes. Once the pin drops, open the lid and use tongs to remove the potatoes from the Instant Pot.
Step 5: Enjoy as is, or place on a parchment-lined baking sheet, rub with oil and salt, and bake in the oven at 450°F (232°C) for 10 minutes.
Step 6: Let cool for 5 minutes before slicing lengthwise down the center, then pushing gently at both ends to “pop” the potato open.
Expert Tips
- Pierce Potatoes Well: Poke each potato with a fork multiple times to allow steam to escape, preventing them from bursting during cooking.
- Use Tongs Carefully: When removing the hot potatoes from the Instant Pot, use tongs to avoid burning yourself and to handle the potatoes gently to keep their shape.
FAQs
In the standard size (6-quart) Instant Pot, you can cook up to 8 potatoes at once. You do not need to adjust the cooking time if you are cooking more or fewer potatoes.
I would suggest using Russet potatoes. You’ll want to pick potatoes that are all roughly the same size. This will ensure that all of the potatoes cook evenly.
Yes, simply add an additional 6 minutes to each of the given times in the recipe above. Reheat until thoroughly heated through.
Storage Info
STORE leftover Instant Pot Baked Potatoes in an airtight container in the refrigerator for up to 5 days. To FREEZE, wrap each potato in foil before placing it in a freezer bag. You can freeze them for up to 3 months.
To REHEAT, thaw in the fridge if frozen, then warm in the oven at 350°F (175°C) for 15-20 minutes or microwave on high for 2-3 minutes until warmed through.
Instant Pot Baked Potatoes Recipe
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Ingredients
- 1 1/4 c. water
- 4-8 Russet or sweet potatoes - scrubbed and poked 3 times each with a fork
- Canola oil - grapeseed or avocado oil
- Coarse kosher sea salt
Instructions
- Pour water into the insert of the Instant Pot. Add the steamer rack trivet or a metal folding steamer basket.
- Place the potatoes into the Instant Pot, stacking if necessary.
- Place the lid on. Make sure the valve is switched to sealing. Select MANUAL mode (high pressure) for 11-20 minutes (11 minutes for small potatoes, 14 minutes for medium potatoes, 17 minutes for large potatoes, 20 minutes for extra-large potatoes).
- Once cooked, let the pressure release naturally. This will take anywhere from 8-12 minutes. Once the pin drops, open the lid and use tongs to remove the potatoes from the Instant Pot.
- Enjoy as is, or place on a parchment-lined baking sheet, rub with oil and salt, and bake in the oven at 450°F (232°C) for 10 minutes.
- Let cool for 5 minutes before slicing lengthwise down the center, then pushing gently at both ends to "pop" the potato open.
These potatoes came out fluffy inside with the perfect skin, so easy to make.
This is the only way to make Baked Potatoes!They turn out perfect every single time.
Using the instant pot is so much easier & quicker! I love that, because I can eat it quicker! Baked potatoes are my favorite!
We love this method for doing just a few potatoes at once, that way we don’t have to heat up our oven. It’s fool proof!
Yes, it is so slick and easy in the instant pot! Thanks for sharing!
this baked potatoes are amazing! It is very delicious! will make it again!
Yay! I’m glad to hear you liked the potatoes!