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Easy Instant Pot baked potatoes fully loaded and ready to devour in just 40 minutes.
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4.86 from 7 votes

Instant Pot "Baked" Potatoes Recipe

These easy Instant Pot baked potatoes are light and fluffy with almost no effort at all. They turn out perfect every single time!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Salads & Sides
Cuisine: American
Servings: 4 -8 potatoes
Calories: 199kcal
Author: Natalie Dicks


  • 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


  • 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 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 drips, open the lid and use tongs to remove the potatoes form the Instant Pot.
  • Enjoy as is, or place on a parchment lined baking sheet and rub with oil and salt and bake in the oven at 450 degrees for 10 minutes.
  • Let cool for 5 minutes before slicing lengthwise down the center, then pushing gently at bot ends to "pop" the potato open.



-What to make this recipe with sweet potatoes? Simple add an additional 6 minutes to each of the given times in the recipe above.


Serving: 1g | Calories: 199kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1758mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg