Instant Pot baked potatoes are fast, convenient, and produce a tender, fluffy interior in a fraction of the oven time. Depending on potato size, you can cook 2–6 potatoes in a 6-quart Instant Pot and have a hot side dish ready in about 30 minutes from start to finish.
Table of contents
- Instructions
- Instant Pot potato cooking time
- Tips and tricks
- Storage and reheating
- Serving suggestions
- Topping ideas
- More Instant Pot recipes
Pressure cooking has been around for a long time, but the Instant Pot made it easy and popular for everyday cooking. Using the Instant Pot to make baked potatoes is quick and reliable—perfect for busy weeknights or when you want a simple, satisfying side.
This method works well with russet potatoes and most other varieties. The high-pressure steam cooks the potatoes through while preserving a soft, fluffy interior. Top simply with butter, salt, and pepper, or transform the potatoes into a complete meal with hearty toppings.
Instructions
- Place the trivet that came with your Instant Pot in the bottom of the insert. Pour in 1 cup of water.
- Scrub the potatoes under running water and pat dry. Use a fork to prick holes across the surface of each potato—this vents steam and prevents bursting.
- Arrange the potatoes on the trivet. Make sure no potato touches the water in the bottom of the pot.
- Secure the lid and set the steam release to SEALING. Select Manual/Pressure Cook on HIGH and set the time according to potato size (see timing chart below).
- When the cooking cycle finishes, allow a natural pressure release for several minutes until the pressure reduces. Open the lid, remove the potatoes with tongs, and serve.
Instant Pot potato cooking time
Cooking time depends on the size of your potatoes. These times refer to pressure cook time on HIGH in a 6-quart Instant Pot and assume a single layer of potatoes on the trivet:
- Large potatoes (~12 oz): 16 minutes. Typically fits 2–3 potatoes in a 6-quart pot.
- Medium potatoes (~8 oz): 14 minutes. Usually fits 4 potatoes in a 6-quart pot.
- Small potatoes (~6 oz and under): 12 minutes. You can fit 5–6 small potatoes in a 6-quart pot.
After the pressure cycle, allow a natural release for a few minutes before opening. If a potato tests firm, return it to pressure for an additional 3–5 minutes (start with 3 minutes for small potatoes, 5 for large).
Tips and tricks
- No trivet? Use inverted ramekins: If you don’t have a trivet, you can place two small oven-safe ramekins upside down in the pot and set the potatoes on top so they don’t sit in the water.
- Poke holes with a fork: Always pierce potatoes all over to let steam escape and avoid split skins.
- Even sizes cook evenly: Choose potatoes similar in size so they finish at the same time.
- Check doneness: Insert a knife into the center—if it slides in easily, the potato is done. If it feels firm, pressure cook a few minutes longer.
- Don’t wrap in foil: Wrapping potatoes traps moisture and can increase cook time; for the fastest results, leave them unwrapped.
- Works with most potato varieties: Russets are classic for baking, but Yukon Gold and other varieties will work—adjust cooking time by size.
Storage and reheating
Store: Cool the potatoes and keep them in an airtight container in the refrigerator for up to 5 days.
Freeze: Fully cooled baked potatoes can be frozen in an airtight, freezer-safe container for up to 6 months.
Reheat: For quick reheating, use the microwave (about 2 minutes, depending on size). To restore crisp skin, reheat in an air fryer at 400°F for about 5 minutes or in an oven at 350°F for roughly 15 minutes.
Serving suggestions
A hot baked potato pairs beautifully with many mains. Simple butter, salt, and pepper make an excellent side, or top with richer accompaniments for a full plate. Ideas include:
- Steak: A baked potato is a classic companion to prime rib, grilled steak, filet mignon, or New York strip.
- Chicken: Serve alongside lemon-herb chicken, roasted or grilled breasts, or stuffed chicken entrees.
- Seafood: Complement grilled scallops, baked fish, or salmon with a hearty potato.
- Pork: Try smoked pulled pork or roast pork loin with a baked potato for a comforting meal.
Topping ideas
Larger baked potatoes can be turned into full meals. Split, mash the flesh slightly with a fork, and add your favorite toppings:
- Loaded: Butter, sour cream, shredded cheddar, green onions or chives, and cooked bacon or bacon bits. For extra flavor try swapping sour cream for a flavored dip or using compound butter.
- Chili: Spoon chili over the potato and finish with cheddar and diced green onions.
- BBQ: Top with shredded BBQ chicken or pork, extra BBQ sauce, and cheddar.
- Cheesesteak: Fill with sautéed ribeye or seasoned ground beef and melt provolone or American-style cheese on top.
- Taco: Use carne asada or carnitas, then add salsa, guacamole, cotija or jack cheese, onions, and cilantro.
- Breakfast: Top with scrambled eggs, sausage or bacon, and sautéed vegetables.
- Broccoli and cheese: Steam and chop broccoli, stuff into the potato, and top with melted cheddar or cheese sauce.
- Pizza: Add tomato sauce, mozzarella, and your favorite pizza toppings.
- Buffalo: Fill with shredded buffalo chicken, drizzle with buffalo sauce, and add blue cheese and shredded carrots and celery.
More Instant Pot recipes
- Instant Pot Shredded Chicken
- Instant Pot Mushroom Risotto
- Whole30 Instant Pot Thai Beef
- Instant Pot Chicken Stroganoff
- The Best Instant Pot Mashed Potatoes
- Instant Pot Beef Ragu
Instant Pot Baked Potatoes
It’s quick to make baked potatoes in the Instant Pot—faster than the oven and just as satisfying. Depending on size, 2–6 potatoes will fit in a 6-quart Instant Pot.
Servings: 4 potatoes
Prep time: 5 minutes
Pressure cook time: 14–16 minutes (see notes)
Total time: Approximately 30–35 minutes including pressurizing and release
Author: Whitney Bond
Ingredients
- 4 medium russet potatoes (about 8 ounces each)
- 1 cup water
Directions
- Place the trivet in the Instant Pot insert and pour in 1 cup of water.
- Scrub the potatoes and prick them several times with a fork.
- Set the potatoes on the trivet so they do not touch the water.
- Lock the lid and set the steam release to sealing. Pressure cook on HIGH for about 14 minutes for medium potatoes (adjust based on size).
- When the cook cycle ends, allow a natural pressure release for a few minutes, then carefully open the lid. Remove potatoes with tongs and serve.
Notes
- Large potatoes (~12 oz): 16 minutes on high. Fits 2–3 potatoes in a 6-quart pot.
- Medium potatoes (~8 oz): 14 minutes on high. Fits 4 potatoes in a 6-quart pot.
- Small potatoes (~6 oz): 12 minutes on high. Fits 5–6 potatoes in a 6-quart pot.
- If you lack a trivet, invert two small ramekins and set the potatoes on them to keep them above the water.
- Test doneness with a knife; if potatoes are still firm, add 3–5 minutes more pressure cooking as needed.
- Store cooked potatoes refrigerated in an airtight container for up to 5 days, or freeze cooled potatoes in a freezer-safe container for up to 6 months.
- Reheat: microwave for convenience, or crisp the skins in an air fryer (400°F for ~5 minutes) or oven (350°F for ~15 minutes).
Nutrition Facts (per serving)
Calories: 168 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 0.2 g | Fiber: 3 g | Potassium: 888 mg