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Instant Pot Baked Potatoes

Instant Pot Baked potatoes

  • Author: Sylvia Fountaine
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Side dish
  • Method: Instant Pot
  • Cuisine: Northwest


How to make fluffy baked potatoes in a third of the time using an Instant Pot! You’ll never use your microwave again! A simple fast recipe for Baked Potatoes made in an Instant Pot or Pressure Cooker.


Units Scale
  • 1 cup water
  • 24 extra large Idaho Russet Potatoes ( 1314 ounces)
  • 1 teaspoon olive oil
  • generous pinch salt


  1. Place 1 cup water in the bottom of the Instant pot or pressure cooker.
  2. Place a rack or steamer basket over the water ( water level should be lower than the rack).
  3. Wash ( or scrub if necessary) and pat dry the potatoes. Poke with a fork in 3-4 places each.
  4. Rub each with a little oil ( just enough to lightly coat) and salt generously.
  5. Place the potatoes in the steamer basket and set pressure cook setting to high.
  6. Pressure cook on high for 16 minutes.
  7. If your potatoes are larger than 14 ounces, pressure cook for 18-20 minutes.
  8. Let pressure release naturally for the best results.
  9. To crisp the skin (optional) place them directly on the rack in a hot convection or toaster oven for a few minutes.


Make sure potatoes do not touch the water or they will get mushy instead of fluffy.

Do not attempt to make this with out water- Pressure cookers need liquid to get pressurized.


  • Serving Size:
  • Calories: 198
  • Sugar: 1.4 g
  • Sodium: 11.3 mg
  • Fat: 2.5 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 40.7 g
  • Fiber: 2.9 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg

Keywords: instant pot baked potatoes, instant pot potatoes, baked potatoes in instant pot, instant pot potato