Instant Pot Baked Potato
This Instant Pot Baked Potato recipe provides soft, fluffy baked potatoes in less time and with less hassle than traditional recipes. With these step-by-step instructions this recipe is ready in only 30 minutes!
Traditional baked potato recipes aren’t overly complicated, but they can be time consuming. If we “bake” potatoes in the Instant Pot, we save precious time compared to those traditional recipes.
We love the versatility of baked potatoes. They pair perfectly with most main dishes, but also can be served as a stand alone dish when covered with your favorite toppings. Don’t miss the section below with our favorite topping ideas!
What You Will Love About this Recipe
- Quick and Easy. Ingredient lists can’t get any shorter and you can prepare this recipe in just a few simple steps.
- Customizable. One of the great things about baked potatoes is how there are an endless amount of topping options you can tailor to your personal preferences.
- Kid-Friendly. Baked potatoes are an easy, tasty side dish that even your kids will enjoy!
Recipe Ingredients
Ingredient lists can’t get shorter than this! All you will need for this recipe are 4 whole russet or Idaho potatoes. Sea salt and olive oil are optional. See below for more information on those optional ingredients!
How to Make an Instant Pot Baked Potato
In addition to the potatoes, you will need an Instant Pot and knife (or fork) for this recipe. Follow the step-by-step directions below for this incredibly easy baked potato recipe!
Prep the potatoes
Scrub the russet potatoes and prick them with a fork or knife several times. Place the trivet in the base of the Instant Pot, and place the uncooked potatoes on the trivet.
Cook the potatoes
Add 1 cup of water to the Instant Pot. Then secure the lid of the Instant Pot and close the valve. For small potatoes, cook for 14 minutes, medium potatoes for 16 minutes, large potatoes for 18, extra large for 22 minutes. Note: If you prefer a crispy exterior to your baked potato, lightly spray or brush with olive oil and sprinkle with sea salt. Add them to an air fryer (or use the air fryer attachment for the instant pot) at 390 degrees F for 2 minutes until the skin is crispy. Alternatively, you can broil the potatoes (watch closely!) until the skin is crispy.
Release the pressure
Once the pressure cooking time has ended, allow the machine to naturally release pressure for 10 minutes. Then manually release the pressure.
Serve
Some like their potatoes simple, with a little butter, chopped green onions, maybe a little cheddar cheese — This makes a fantastic side dish for nearly any meal! For a hearty meal, you can load them up with a protein and a little dressing or sauce. You can load a baked potato up with toppings and serve alone or it works really well as a side dish for nearly any meal. Here are some of our recommendations for toppings when craving a loaded baked potato:
- Mississippi Pot Roast
- Instant Pot Pulled Pork
- Slow Cooker BBQ Chicken
- Instant Pot No-Bean Chili
- Shrimp Scampi
Storage and Reheating Instructions
Reheating Instructions: In a pinch, you can reheat a baked potato in the microwave in 30-second increments until heated to your desired level. For the best results, reheat in the oven at 350 F for about 10-15 minutes. Check them after 10 minutes.
Refrigerator Storage: After allowing to cool completely, you can store this recipe in the refrigerator for 3 days in an airtight container.
Freezer Storage: You can store this recipe in the freezer for up to 3 months. Store in a freezer safe container after allowing to cool completely.
How to Customize Your Baked Potatoes
One of the best things about baked potatoes is the endless topping and flavor options. Sure, you can serve them as a side. It’s true that they’re delicious that way. That said, who doesn’t love tossing a few of your favorite vegetables or a protein on a baked potato. Below, we’ve listed some great options for baked potato toppings but don’t let our list hold you back. You may think of some other great topping options!
- Protein options: bacon, beef, chicken, or pork (shredded or ground)
- Vegetable options: bell pepper, jalapeno pepper, broccoli, corn, onion, or tomato
- Sauce/Garnish options: buffalo sauce, BBQ sauce, Ranch dressing, sour cream, fresh chives
Tips and Tricks
- For crispy potatoes, after cooking in the Instant Pot, lightly spray or brush with olive oil and sprinkle with sea salt. Add them to an air fryer (or use the air fryer attachment for the instant pot) at 390 degrees F for 2 minutes until the skin is crispy. An alternative would be to broil the potatoes (watch closely!) until the skin is crispy.
- For even cooking, choose similarly sized potatoes.
- Don’t skip poking the potato with a fork or knife just enough to break the skin to avoid a potato explosion in the Instant Pot!
Instant Pot Baked Potato FAQ
Yes, this recipe is gluten free if prepared as described.
Absolutely! You can freeze this recipe for up to 3 months.
Yes, use this recipe for Air Fryer Baked Potatoes.
Yes, this prevents the potatoes from getting soggy.
Other Instant Pot Recipes
Want more? Here are ALL of my Instant Pot recipes!
Get the Recipe: Instant Pot Baked Potato
Ingredients
- 4 whole russet or Idaho potatoes
Equipment
Instructions
- Scrub the potatoes and prick them with a fork or knife several times.
- Place the trivet in the base of the Instant Pot, and place the uncooked potatoes on the trivet.
- Add 1 cup of water to the Instant Pot.
- Secure the lid of the Instant Pot and close the valve. For small potatoes, cook for 14 minutes, medium potatoes for 16 minutes, large potatoes for 18, extra large for 22 minutes.
- Once the cooking time has ended, allow the machine to naturally release pressure for 10 minutes. Then manually release the pressure.
- If you prefer a crispy exterior to your baked potato, lightly spray or brush with olive oil and sprinkle with sea salt. Add them to an air fryer (or use the air fryer attachment for the instant pot) at 390 degrees F for 2 minutes until the skin is crispy. Alternatively, you can broil the potatoes (watch closely!) until the skin is crispy.
