Perfect Instant Pot Baked Potatoes
See my guide on how to use an Instant Pot.
A foolproof recipe for easy Instant Pot Baked Potatoes. Learn how to cook perfect baked potatoes in your pressure cooker, plus how to make baked potatoes with crispy skins.
Since I’ve owned an Instant Pot pressure cooker, cooking baked potatoes in my Instant Pot is my preferred method. It’s faster than cooking them in the oven and the potatoes always turn out fluffy and tender. Just like with my Instant Pot Mashed Potatoes recipe and Instant Pot Sweet Potatoes, the Instant Pot works its magic on potatoes once again with this perfect Instant Pot baked potato recipe!
You can turn these Instant Pot baked potatoes into loaded baked potatoes or Twice Baked Potatoes, or serve them as a side dish with Steak or Baked Chicken Thighs. You can cook your baked potatoes ahead of time and reheat them for an even faster meal.
How to Make Instant Pot Baked Potatoes
These Instant Pot potatoes are so simple to make. If you are new to using an Instant Pot, you might find this post about How to Use an Instant Pot helpful.
First, scrub the potatoes and pat them dry. Then, prick the potatoes a few times with a fork so that steam and pressure to escape from the potatoes as they cook.
Place 1 cup of cold water in your Instant Pot. Cold water is recommended because the water temperature will affect how long it takes your Instant Pot to reach pressure, and therefore how long your potatoes will cook.
Next, place the metal trivet in your Instant Pot. You want to cook the potatoes on top of the trivet so that they don’t sit in the water and get soggy.
Place the potatoes on top of the trivet. It is okay if your potatoes are stacked on top of each other in the pot. Close the Instant Pot lid and move the steam release valve to the sealing position.
Pressure cook on high pressure according to the cook times below, depending on the size of your potatoes. Then allow the pressure to release naturally for 10 minutes. Finally, quick release any remaining pressure before opening the Instant Pot lid.
Then serve, with your favorite baked potato toppings! We like butter or sour cream, salt and pepper and chives or green onions. Sometimes we also add shredded cheese or crispy bacon crumbles.
How Long to Cook Baked Potatoes in an Instant Pot
The pressure cooking time depends on the size of your potatoes. I have tested out lots of different potatoes of varying sizes to determine these cook times. It is important to cook potatoes that are roughly the same size so that they will cook in the same amount of time.
- Small Potatoes (2 – 2 1/4 inches wide): 12 minutes at high pressure plus 10 minutes natural pressure release
- Medium Potatoes (2 1/2 inches wide): 16 minutes at high pressure plus 10 minutes natural pressure release
- Large Potatoes (3 inches wide, pictured in my hand above): 20 minutes at high pressure plus 10 minutes natural pressure release
When I’m not sure about the cook time for my exact size of potatoes, I always err on the side of adding an extra minute or two to the cook time. I’d rather end up with softer potatoes than under-cooked potatoes and have to do a second pressure cooking cycle.
How to Make Baked Potatoes with Crispy Skin
If you like crispy skins on your baked potatoes, you can place them under the broiler after you cook the potatoes in the Instant Pot. This step is optional and I often skip it when I’m short on time. It does add lots of flavor, though! If you don’t have an Instant Pot yet, try my Oven Baked Potatoes and Crock Pot Baked Potatoes or, for the crispiest skin, Air Fryer Baked Potatoes.
Place the cooked potatoes on a baking sheet. Rub the baked potatoes with olive oil and sprinkle them with salt before placing them under the broiler in your oven. Watch the potatoes closely so that they do not burn. Mine took about 7 minutes to crisp under the broiler.
Instant Pot Potatoes Recipe Tips
- Don’t forget to prick your potatoes a few times with a fork before cooking them. This allows steam and pressure to escape from the potatoes as they cook.
- Be sure to cook your baked potatoes on the metal trivet to keep them out of the water in the bottom of the Instant Pot.
- You can fit about 6 medium-large russet potatoes in a 6 quart Instant Pot, or 8 small russet potatoes.
- The cooking time for baked potatoes depends on their size. Cook the standard large size russet potatoes that you find at the grocery store for 20 minutes at high pressure plus 10 minutes natural pressure release.
- It’s best to cook similar sized potatoes so that they will cook through in the same amount of time.
- If your potatoes aren’t quite done after pressure cooking, you can pressure cook them again for a few minutes. Check that there is still enough water in the bottom of the pot. The Instant Pot will come up to pressure much faster the second time since it’s already hot.
More Easy Instant Pot Recipes
- Instant Pot Chicken Thighs
- Instant Pot Pot Roast
- Instant Pot Pork Chops
- Instant Pot Chicken Breast
- Best Instant Pot Recipes
Instant Pot Baked Potatoes
- 4 russet potatoes, scrubbed
- Pour 1 cup cold water into the bottom of the Instant Pot inner pot. Place the metal trivet in the pot.
- Prick the potatoes in a few spots with a fork.
- Place the potatoes on top of the trivet in the Instant Pot. It is ok if they are stacked on top of each other.
- Close the lid and move the steam release valve to the sealing position.
- Pressure cook on high pressure according to the size of the potatoes: 12 minutes for small potatoes (2 – 2 1/4 inches wide), 16 minutes for medium potatoes (2 1/2 inches wide), 20 minutes for large potatoes (3 inches wide). The Instant Pot will take about 8-12 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon.
- When the float valve drops down, open the Instant Pot lid.
To Get Crispy Skins (Optional)
- Place the baked potatoes on baking sheet (line with foil if desired, but not parchment since you cannot place parchment paper under the broiler).
- Rub/brush the potatoes with olive oil and sprinkle with Kosher salt.
- Place under the broiler in the oven for 3-7 minutes, until skins begin to get golden and crisp. Watch the potatoes closely so they don’t burn.
In general…. thank you for giving such precise… complete instructions. I don’t know how many times I’ve started a recipe and then stood scratching my head because something wasn’t clear. Excellent job of communicating!!!
It must be the 3rd grade teacher in me… I’m used to explaining things very clearly. 😉
Thanks for an honest recipe. I just tried an instant pot baked potato recipe from another site that had woefully inaccurate cook times. First it went for 12 minutes, instant steam release. Out they came, still hard! Back they went for another 12. Still some crunchy bits. Gave up and they are finishing in the oven now. Made something completely different for dinner. Found 3 other recipe sites, similar cook times suggested.
Your recipe appears to be the only recipe with realistic cook and steam times. I will be trying the 20+10 next time and hope to report back!
I hope you have success with my recipe! The cook time really does depend on the size of your potatoes. 🙂
Question? Can you use sweet potatoes instead of russet potatoes?
Sweet potatoes take longer to cook in the Instant Pot. I plan to do some recipe testing for Instant Pot sweet potatoes soon, but in the meantime you might search for a recipe specific to sweet potatoes.
Edited to add: I’ve since shared my Instant Pot Sweet Potatoes recipe. Enjoy!
I did try sweet potatoes and added 1 minute to the cook time for med potatoes. They came out wonderfully. They were perfect. They melted in your mouth. This was my second use of the IP. Thanks for your recipes.
I’m happy to hear that they turned out so well! Thank you for taking the time to report back. 🙂
Thank you!!! I was hoping there was a sweet potato one and saw your comment after the article.
I’m working on testing sweet potatoes in the Instant Pot, so stay tuned. 🙂
Edited to add: I’ve since shared my Instant Pot Sweet Potatoes recipe. Enjoy!
So excited to try this for lunch today!!! Glad to see someone tried it with sweet potatoes and it came out well (with the added time). Thank you!!!
Does the cooking time vary depending on how many potatoes you have? TIA
No, you do not need to increase the cooking time for more potatoes. You only need to increase Instant Pot cooking time when the items are larger around or thicker as I discussed in this recipe.
Question. Using this recipe for dinner tonight. Is it ok to add 6 potatoes to pot? If so should I add a little more water in bottom and/or increase cook time by a minute or two? Thank you! Happy New Year!
You do not need to add more water.
I just made this. I’m using big potatoes so I put them in for 20 minutes. The middle of the potatoes is still hard and uncooked. Very disappointed.
I’m sorry to hear that the 20 minute cook time didn’t work for you. Did you also allow the pot to naturally release for 10 minutes after the cook time ended? The potatoes will continue to cook during this time. My large potatoes measured 3 inches in width, if your potatoes are bigger than that they will need more cook time. I’ve found that different Instant Pots may cook a little differently, and there also may be some natural variation between potatoes so you may have to experiment to find your perfect cook time. Good luck!
This is a great recipe! My potatoes took about 25 mins.
They turned out perfect! I couldn’t find my trivet so I put 4 Mason jar lid rings in the bottom to keep the potatoes out of the water.
Worked perfectly! Much fast than the hour of oven time.
Hi. I cooked 2 large potatoes in my instant pot for 20 minutes. They were cooked all the way through but too dry. I put 1 cup of water on the bottom and set the potatoes on a trivet. How can I get moister potatoes?
The moisture of the potatoes probably depends on variation between potatoes more than anything else. I would try loading them up with your favorite toppings to help – butter, sour cream or plain Greek yogurt, cheese, etc.
Have you tried oil & salt on potatoes before baking in instapot? Why or why not would this work? Thank you.
You could put oil and salt on the potatoes before pressure cooking them to flavor the skins, but they will not crisp in the Instant Pot. If you want the skins crispy you have to put them in the oven.
It’s probably “cheating” on my part, but if my potatoes are still slightly underdone after the time I think they need to cook, I just microwave them for three minutes. I’m not about to wait until the IP cools down, then do another cycle, no matter how short. I LIKE-LIKE potatoes so much that when they’re done, I want them right NOW, and I don’t want to wait (of course, I live alone, and have nobody I have to consider feeding, so I can do that….) 😀
I’m just trying this but I’m super excited. I love to make twice baked potatos because they are so thrifty and flavorful but I hate the long oven cook times because i make big batches and then freeze. I’m hoping your recipe will save a ton of prep time.
Will the cooking time change if I use Gold potatoes instead of Russet potatoes?
You may need to reduce the cooking time because gold potatoes are smaller than russets. You may need to experiment. Measure your potatoes at the thickest part of the potato. If around 2 inches, try 12 minutes, if smaller reduce time further to 10 minutes.
Just checked them again. Not done. So I put them in for the 3rd time for another 14 mins. Hope that works. Now I know to cook, or bake them for40 mins. And that is for small 2 in potatoes, russets.
It sounds like your Instant Pot may not be coming to pressure correctly. I recommend you troubleshoot with Instant Pot’s customer service.
I am over 3000ft altitude. I’m baking those huge bakers from Sam’s Club for 25 minutes @ High Pressure with room temp filtered water in my 8 QT Viva Instant Pot. I bake 8 to 9 potatoes at a time. For those having problems, keep in mind that most pressure cooked recipes are for sea level (up to 2,999ft) altitude. Altitude makes a difference in cook time.
* Altitude Pressure Cook Time
0 – 2,9999ft minutes as stated in recipe (generally)
3,000 – 3,999 Ft minutes + 5%
4,000 – 4,999 Ft minutes + 10%
5,000 – 5,999 Ft minutes + 15%
6,000 – 6,999 Ft minutes + 20%
7,000 – 7,999 Ft minutes + 25%
When using a pressure cooker of any kind altitude shouldn’t make a difference that’s the point of using one,as its under its own pressure and not atmospheric??
Instant Pot recommends adjusting cooking time for high altitudes, see their table with altitude recommendations here.
I was going to try this tonight for my dinner. But I can’t find anything on cooking just one.. one article I found, says it doesn’t work well for one single potato. Any thoughts?
This recipe should work just fine for only one potato. 🙂
I only had small and medium potatoes. I did 3 med taters for 12 mins plus 10 natural release. They came out perfect! Thank you for the great details.
This is a great recipe! Our potatoes turned out great and it was so nice I did not have to turn on my oven in the hot weather.
I have a 5lb bag of potatoes. Small russet potatoes. Can I put the whole 5lbs and would the timing and water still ge the same. Or is that too many potatoes?
The cook time is determined by the size (thickness) of the potatoes as described in the recipe not the number of potatoes. Whether you can fit them all will depend on the size of your pressure cooker. Do not fill past the maximum fill line marked on the inner pot or described in your manual. Use the same amount of water.
Would it work to put the potatoes in my air fryer instead of my oven after cooking them in the instant Pot?
Yes, that should work too.
Mine were huge potatoes, and I had the instant pot filled to the max. I put them in at 20 Min high pressure, and then pressure released after 15 minutes. They were perfect! I then tossed 2 in the toaster oven.And roasted the skins, and mashed the others . Both turned out perfect!
I made these today, only thing I did different was add a tsp of salt to the water when I cooked them & I cooked about 10 med for “12 min” not the recommended 16 min (would of made mush of the potatoes) then I rested it for 10 min then released pressure… Cooked Perfection ??…
I had planned to put in oven but they are so creamy, moist Everyone loved them right out of the IP, as skin was so soft and easy to eat/chew.
Might never Bake a Potato in the oven again?
Thank you…….I needed this and the mash potatoes one. I am just learning to use my instapot. I’ve had one for years but took awhile to use it and now learn it. Your blog is very helpful. I’m glad I found it, but don’t remember how I heard about you.
Thank you so much for your very specific instructions! I was wondering what the reason was for using cold water. I like to use hot liquids to help the IP come to pressure faster. Do you think this would work?
Using cold water helps to give a consistent cook time. Using hot water effectively shortens the cook time a bit, since the IP reaches pressure faster. While the pot is coming to pressure, the potatoes are starting to cook. 🙂