Name: Instant Pot Baked Potato Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 29 min
Cuisine: American
Ingredients: 32 oz russet potatoes (preferably for best results); 2 tbsp olive oil; 2 tsp salt; 1 cup water for 6-quart Instant Pot, or 1.5 cups for 8-quart Instant Pot

Jump to Recipe·4 from 13 reviews

I absolutely love baking potatoes in my Instant Pot, and this Instant Pot Baked Potato Recipe quickly became one of my favorite kitchen tricks. The texture is perfect every single time – soft and fluffy on the inside with a skin that crisps up nicely if you finish it in the oven or under the broiler. It’s a total game-changer when you want a comforting, hearty side or a simple meal without the usual long wait. Plus, I find it incredibly satisfying to have delicious baked potatoes ready in under half an hour, no oven required.

Why You’ll Love This Instant Pot Baked Potato Recipe

What I adore about this Instant Pot Baked Potato Recipe is how effortlessly it delivers that classic baked potato flavor and texture in a fraction of the time. The potatoes turn out tender inside with just the right amount of seasoning from the olive oil and salt, and the pressure cooker seals in all that natural potato sweetness, making every bite pure comfort. No more poking with a fork and waiting for what feels like forever!

Another great thing I appreciate is how simple the preparation is. There are only a handful of ingredients, yet the results feel indulgent and satisfying. I’ve served these potatoes at casual weeknight dinners, weekend gatherings, and even holiday meals, and they’ve always been a hit. The Instant Pot makes this recipe incredibly foolproof, so whether you’re an Instant Pot newbie or a seasoned pro, you’ll find this recipe hassle-free and reliably tasty.

Ingredients You’ll Need

Inside a black electric cooker with a shiny silver inner pot, there are two whole brown potatoes sitting on a metal rack that lifts them above the bottom of the pot. The potatoes have a slightly rough skin with a few light cracks. The cooker is placed on a white marbled surface, which adds a clean and bright background to the setup. The scene is viewed from above, showing the round shape of the cooker and the texture of the potatoes clearly photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple but essential, each playing a key role in the final texture and flavor of the potatoes. With just potatoes, olive oil, and salt, you get a wonderfully balanced baked potato experience that’s easy to customize to your preferences.

Russet potatoes: These are my go-to because they have a fluffy interior and hold up well to pressure cooking.
Olive oil: Helps the skin get a slight crisp and adds a subtle richness.
Salt: Essential for seasoning and enhancing the natural flavors of the potato.

Directions

Step 1: Start by pricking each potato a couple of times with a fork. This lets the steam escape so they cook evenly without bursting.

Step 2: Rub the potatoes all over with olive oil and then sprinkle with salt. This is optional but I definitely recommend it because it adds flavor and helps the skin crisp up later.

Step 3: Place a trivet at the bottom of your Instant Pot. Pour in 1 cup of water if you’re using a 6-quart model, or 1.5 cups if you have the 8-quart. Water is key for creating the steam to cook the potatoes perfectly.

Step 4: Arrange the potatoes on the trivet, stacking if needed but ensuring the lid can close properly. Refer to the cook times based on your potato size—medium to large russets usually take about 12 to 15 minutes on high pressure.

Step 5: Lock the lid and turn the vent to ‘sealing’. Set your Instant Pot to manual or pressure cook mode and adjust the timer according to your chosen cook time at high pressure.

Step 6: When the timer goes off, let the pressure release naturally for about 10 minutes — this helps keep the potato moisture just right. Then, carefully open the valve to release any remaining pressure and remove the lid.

Step 7: If you find the potatoes aren’t quite done, just put the lid back on and cook for a few more minutes until perfectly tender. It’s that easy!

Servings and Timing

This Instant Pot Baked Potato Recipe makes about 4 servings, perfect for a small family or dinner with friends. Prep time is minimal—just 5 minutes to poke and season the potatoes. The cooking time in the Instant Pot is roughly 15 to 20 minutes depending on potato size, plus 10 minutes for natural pressure release, bringing total time to about 29 minutes. There’s no additional resting needed, so you can serve immediately once they’re done cooking.

How to Serve This Instant Pot Baked Potato Recipe

A baked potato is split open on a white plate, showing its soft, light yellow inside. The potato skin is golden brown and rough-textured, holding the fluffy potato layers. On top of the potato, there is a dollop of white sour cream with some bright green chopped spring onions scattered over the potato and cream. A few spring onion pieces also lie on the white marbled surface around the plate. The photo taken with an iphone --ar 4:5 --v 7

I love serving these potatoes hot right out of the Instant Pot, especially when topped with my favorite classic fixings like butter, sour cream, shredded cheese, and crispy bacon bits. It’s the perfect comfort food combo that works beautifully for both casual dinners and cozy weekend lunches.

For a more dressed-up presentation, try cutting the potatoes open lengthwise and fluffing the insides with a fork, then garnish with fresh herbs like chives or parsley for a pop of color and freshness. You can also add toppings like sautéed mushrooms, steamed broccoli, or chili to make a full meal out of these humble spuds.

When it comes to drinks, I find a crisp white wine like Sauvignon Blanc or a light lager pairs wonderfully with the earthy potato flavors. If you’re keeping things non-alcoholic, iced tea or sparkling water with a twist of lemon complements the meal nicely. These potatoes really shine for any occasion, whether a casual weeknight, a holiday gathering, or even outdoor parties—they’re versatile and crowd-pleasing every time.

Variations

I enjoy swapping up this Instant Pot Baked Potato Recipe depending on what I have on hand or my mood. If you want to lighten it up, you can skip the olive oil and instead sprinkle the skins with your favorite herbs or garlic powder before cooking. For a vegan twist, top the potatoes with guacamole, salsa, and nutritional yeast instead of cheese and sour cream.

If you prefer a different potato variety, Yukon Gold potatoes work well too, offering a slightly creamier texture and buttery flavor. Just note the cook time might need adjusting slightly as they are smaller and cook faster.

For an alternative cooking method, I sometimes start the potatoes in the Instant Pot and finish them in a hot oven or with a kitchen torch to crisp the skins even more. This two-step method is perfect when I want that classic crisp skin but don’t want to wait around for the oven alone.

Storage and Reheating

Storing Leftovers

If you have leftover baked potatoes, I store them in an airtight container or wrap them tightly in foil or plastic wrap. They keep well in the refrigerator for up to 4 days. I recommend storing potatoes whole rather than cut to preserve moisture and flavor.

Freezing

Freezing whole baked potatoes is not ideal as their texture can become a bit grainy once thawed. However, you can freeze scooped-out mashed potato filling after fluffing it with your favorite mix-ins. Use freezer-safe containers or bags, and it will keep for about 2 months.

Reheating

The best way to reheat leftover baked potatoes is in the oven at 350°F (175°C) wrapped in foil for about 15-20 minutes until warmed through. Microwaving is faster but can make the skin rubbery, so I recommend the oven if you want to maintain a nice texture. Adding a bit of butter or olive oil when reheating helps revive the delicious flavor.

FAQs

Can I use other types of potatoes for this Instant Pot Baked Potato Recipe?

Yes, you can try Yukon Gold or red potatoes, but keep in mind their cooking times may vary. Russets are ideal for that fluffy texture, but experimenting with others can yield tasty results too!

How do I know when my potatoes are done in the Instant Pot?

The best test is to poke them with a fork or skewer after cooking and natural pressure release. If it slides in easily, your potatoes are tender and ready. If not, simply reseal the lid and cook them for a few more minutes.

Can I skip the olive oil and salt?

You can, but I find the olive oil helps the skins taste better and the salt enhances overall flavor. Without these, your potatoes will still cook, but might be a bit blander and less crisp on the outside.

What size potatoes work best for this recipe?

Medium to large russet potatoes (~8 ounces each) give the best balance of cook time and fluffy texture. Very small potatoes can cook too quickly and become mushy, while extremely large ones might require additional cooking time.

Can I cook more than four potatoes at once?

Yes, as long as they fit comfortably on the trivet and don’t interfere with the pressure seal. Just be sure to add enough water for your Instant Pot size and adjust cooking times slightly if needed.

Conclusion

I hope this Instant Pot Baked Potato Recipe inspires you to try a faster, easier way to enjoy one of the most comforting side dishes out there. It’s a recipe that never fails to impress with its simple ingredients and unbeatable results, and I can’t wait for you to experience just how delicious and convenient baking potatoes in the Instant Pot can be. Happy cooking!