Learn how to make Instant Pot Baked Potatoes and you will never go back to a traditional baked potato recipe again! Baked potatoes in a pressure cooker are fast, fluffy, tender, and easy to make!
Take Instant Pot Baked Potatoes to the next level with QUICK CRISPY SEASONED SKINS! I’ll show you how. ⬇️
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Make Fast, Easy, and Fluffy Baked Potatoes
Baked Potatoes are the perfect accompaniment for so many meals, such as Pork Meatloaf, Bacon Wrapped Chicken, and Oven Fish, but they can take an hour in the oven.
Make Instant Pot baked potatoes to enjoy perfectly tender and fluffy baked potatoes in a fraction of the time! Cook whole potatoes in the pressure cooker, and piping hot baked potatoes are ready to serve in less than 30 minutes.
For an additional five minutes transform those fast and fluffy potatoes into ones with perfectly roasted, crispy, seasoned skins.
If you love the convenience of pressure cooking, you will love this recipe! Smother them with cheese sauce or your favorite toppings for a perfect side dish!
How Long to Cook Instant Pot Baked Potatoes
The cooking time varies by a few minutes, depending on the size of the russet potatoes. Initially, the pressure cooker takes about 5-7 minutes to build the pressure.
Set the Instant Pot to these cooking times, based on different sized potatoes.
- Small Potatoes (5-6 ounces each) – 10 minutes HIGH pressure, natural release 8 minutes
- Medium Potatoes (7-9 ounces each – typically the size sold in bulk potato bags) -12 minutes HIGH pressure, natural release 9 minutes
- Large Potatoes (10-12 ounces each – individual, unbagged potatoes bought in produce section) -13 minutes HIGH pressure, natural release 10 minutes
- Extra Large Potatoes (12-15 ounces) – 15 minutes HIGH pressure, natural release 11 minutes
How Many Potatoes Can I Cook?
For a standard sized [6-8 quart Instant Pot, use a minimum of 4 potatoes, especially if they are smaller in size.
If you don’t need that many potatoes check out these leftover baked potato recipe ideas.
If you have mini Instant Pot, cooking only 1-2 potatoes will work fine.
Use this Instant Pot Baked Potato for cooking up to 7-8 potatoes. Cooking more than 8 potatoes (if they’ll fit!) will need longer cooking times.
Potatoes with Crispy, Seasoned Skins
When cooking baked potatoes in an Instant Pot you lose those glorious crispy skins, but use this 5 MINUTE HACK for crispy, seasoned Instant Pot Baked Potato skins!
- Place the cooked potatoes on a baking sheet.
- Drizzle olive or vegetable oil on potato skins and brush on until evenly coated.
- Sprinkle on (optional) seasoning mix all over potatoes.
- Broil 1-2 minutes, flip potatoes, and broil an additional 1-2 minutes.
Do I Wrap the Potatoes With Foil?
Nope. Simply prick potatoes, place on included rack or trivet, and pour in 1 cup of water.
If you want to hold the potatoes at temperature for a while after cooking, wrapping in foil will keep potatoes hot until ready to serve. Alternatively, place cooked potatoes directly on cooking rack in a low oven.
Intimidated by using an Instant Pot? Learn in minutes with this Easy Start Instant Pot Guide full of tips, hacks, and tricks.
How To Make Baked Potatoes in Instant Pot
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Wash potatoes and prick 5-6 times with fork.
- Place potatoes on top of Instant Pot trivet and pour in 1 cup of cold water.
- Cook on HIGH pressure for 12 minutes (see recipe card for different times based on potato size.)
- Release pressure naturally for 8-10 minutes, then quick release any remaining pressure.
- Brust with oil and sprinkle on seasonings.
- Broil on middle rack for 2-4 minutes, turning once.
Important Tips to Remember!
- Pour in cold water to start. Using warm or hot water could cause the potatoes to be overcooked.
- Place the included trivet with your Instant Pot on the bottom. Setting the potatoes directly in water will make mushy potatoes. No good. 👎
- Prick the potatoes 5-6 times to save skins from cracking or exploding potatoes. 😳
- Use a minimum of 4 potatoes up to 7-8, depending on size. Stacking the potatoes is fine.
- If potatoes are undercooked, place back in sealed Instant Pot and cook on HIGH pressure for 1-2 minutes with natural release 5-7 minutes, depending on how underdone they are.
- Yes, sweet potatoes may be cooked the same way!
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Instant Pot Baked Potatoes
Ingredients
- 6 medium Russet potatoes
- 1 cup cold water
Seasoned Crispy Skins: (optional)
- 1 tablespoon olive oil
- ¾ teaspoon onion salt
- ¾ teaspoon Italian seasoning
- ¾ teaspoon garlic powder
- 1 tablespoon grated Parmesan cheese
Instructions
- Wash potatoes and prick each one 5-6 times with a fork. Place potatoes on Instant Pot trivet, stacking on top of each other if necessary. Pour in 1 cup cold water.
- Place lid on and make sure valve is in sealed position. Cook on HIGH pressure for 12 minutes. (See recipe notes for cooking times based on potato's size) Use natural release for 8-10 minutes, depending on how many potatoes are in the pressure cooker and size of potatoes. Release any remaining pressure using quick release.
Crispy Seasoned Skins:
- Place cooked potatoes on a baking sheet. Drizzle with oil and brush all over skins with fingers or pastry brush. Preheat broiler.
- Mix all the seasonings together in a small bowl. Sprinkle all over sides of potatoes. Place baking sheet on MIDDLE rack. Broil for 1-2 minutes, flip potatoes over, and broil for 1-2 minutes longer.
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Notes
- Small Potatoes (5-6 ounces each) – 10 minutes HIGH pressure, natural release 8 minutes
- Medium Potatoes (7-9 ounces each – typically the size sold in bulk potato bags) -12 minutes HIGH pressure, natural release 9 minutes
- Large Potatoes (10-12 ounces each – individual, unbagged potatoes bought in produce section) -13 minutes HIGH pressure, natural release 10 minutes
- Extra Large Potatoes (12-15 ounces) – 15 minutes HIGH pressure, natural release 11 minutes
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This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I cooked two and had to return them to IP for an extra 5 minutes. These were medium potatoes which took 17 minutes of cook-time before pressure release BEFORE popping them under the broiler (excellent way to crisp quickly). There was extra work yet they were worth the effort for moist, creamy and perfectly seasoned potatoes . Thank you for this tasty recipe!
Hi Wendy,
Thanks for taking the time to write. It seems like the fresher the potatoes are, the longer they need to cook, so yes, sometimes you do have to pop them back in. Glad you enjoyed the recipe, though!
Best,
Melissa
Why can’t you cook fewer than 4 potatoes?
Hi Roberta,
You can cook less than 4, but the cooking time will change. Weirdly, it takes longer to cook less potatoes. I haven’t tested out exactly how much longer that will be, but you can start with five minutes longer.
Best,
Melissa
I tried this last night and It was so easy and my wife who is very picky and my grandchildren thought that they were fantastic.