Instant Pot Baked Potatoes are perfectly fluffy potatoes cooked in a digital pressure cooker. No aluminum foil is needed!
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Why This Recipe Works
Before I got the Instant Pot digital pressure cooker, I used my slow cooker to make baked potatoes. It's a great way to cook them if you don't have a pressure cooker. However, this method is much faster and I can have baked potatoes ready in about 20 minutes, perfectly fluffy and ready for our favorite toppings.
If you need an easy lunch, make these Instant Pot Baked Potatoes and fill them with leftover chili, pulled BBQ pork, chicken, or Mexican quinoa. They are also absolutely delicious topped with cheese sauce or spinach artichoke dip. Tasty! You also need to try my Instant Pot Mashed Potatoes recipe. Total time-saver!
How to make baked potatoes in the Instant Pot?
- To cook your potatoes in the Instant Pot digital pressure cooker, use the wire trivet that came with the IP. If you don't have one, check out the helpful tips section below.
- Add one cup of water to the stainless steel insert and arrange the potatoes on the trivet.
- Close the lid and turn the valve to the "sealing" position. Set a timer. Make sure the IP is set to cook on high pressure.
- When the time is up and the Instant Pot beeps, press the "cancel/off" button and let it release the pressure naturally.
- Use kitchen tongs to remove the potatoes from the pressure cooker and set them on a platter. Done! Your potatoes are ready!
It's important to poke the potatoes with a fork. It allows the steam from the potatoes to escape during cooking.
No foil is needed to cook the potatoes in your pressure cooker.
How long do I cook baked potatoes in the Instant Pot?
I tested this recipe starting at 12 minutes. The potatoes were cooked but too firm for my liking. When cooked for 14 minutes, they were soft and fluffy inside. I used medium size potatoes. If using small ones, 12 minutes should be enough. If using large potatoes, add 2 more minutes of cooking time.
For small potatoes (about 1.5 inches in diameter): set the timer to 12 minutes, then let the pressure release naturally.
For medium potatoes (about 2 inches in diameter): set the timer for 14 minutes, then let the pressure release naturally.
For large potatoes (about 2.5 inches in diameter and larger): set the timer to 16 (up to 18) minutes, then let the pressure release naturally.
My 6-quart Instant Pot took about 8 minutes to come to pressure.
Helpful Tips!
- If you store your potatoes in the fridge, remove them at least 30 minutes before cooking. Cold potatoes will not cook evenly (the outside will be cooked and the center solid).
- Please note, baking potatoes are much larger in size than regular Russet potatoes. They will need a longer cooking time.
- Make sure that your Instant Pot is set to cooking at "high pressure". Check your settings, especially if you are new to this appliance.
- Do not forget to poke holes in the potatoes. This rule goes for baking them in the oven as well.
- Let the pressure release naturally after the cooking cycle is done. Do not switch the valve to the venting position. In my experience, the natural release takes anywhere from 12 to 16 minutes.
- Please note, that every pressure cooker takes time to build up pressure before the timer starts. In my experience, this takes about 8 to 12 minutes (depending on the temperature of your ingredients and the temperature in your home).
Recipe FAQs:
If you prefer baked potatoes with crispy skin, pop them under a broiler OR use an air fryer! It only takes a few minutes to get the skin nice and crispy.
To cook the potatoes properly, they need to be elevated and not touch the water. If you don't have the trivet that comes with the Instant Pot, use aluminum foil pie tin (placed upside down), balls of aluminum foil, or a steamer basket.
If you are cooking for a larger group, try placing the potatoes on a trivet vertically. They should fit nicely and cook well.
The time stays the same even if you are cooking just 2 potatoes.
To learn how to cook sweet potatoes, check out my Instant Pot Sweet Potatoes recipe with a bonus shortcut!
More Instant Pot Recipes:
For more recipes using the digital pressure cooker, feel free to browse our Instant Pot Category. Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing the BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Instant Pot Baked Potatoes recipe
Ingredients
- 5 medium Russet potatoes
- 1 cup water
Instructions
- Make sure the stainless steel insert is inside the Instant Pot. Add one cup of cold water to insert.
- Wash and scrub the potatoes clean. Poke with fork several times all over the surface of each potato.
- Place wire rack inside the insert. Arrange potatoes on the rack.
- Place lid on Instant Pot and turn the valve to "sealing" position.
- Make sure your IP is set to cook on HIGH pressure. Press the "manual" button and set timer to 14 minutes. See notes on cooking time.
- The Instant Pot will beep and start coming to pressure. When the valve comes up, it means it came to pressure and the timer will start within seconds.
- When done, the Instant Pot will beep a few times. Let it release the pressure naturally.
- Carefuly open the lid away from your face.
- Gently remove the potatoes and place on a platter.
- Serve potatoes with your favorite toppings: butter, spices, cheddar, sour cream, chives or parsley.
Video
Notes
- I tested this recipe starting at 12 minutes. The potatoes were cooked but too firm for my liking. When cooked for 14 minutes, they were soft and fluffy inside. I used medium size potatoes. If using small ones, 12 minutes should be enough. If using large potatoes, add 2 more minutes of cooking time.
- It's important to poke the potatoes with a fork. It allows the steam from the potatoes to escape during cooking.
- No foil is needed to cook the potatoes in your pressure cooker.
- Make sure you are adding cold water to the Instant Pot. If you use warm water it will change the time it takes the IP to come to pressure, cooking time and the final result.
- For Instant Pot MINI: cook max. 2 russet potatoes and enough water that fills the plastic cup that came with the mini. Cooking time remains the same.
Dianna says
I've made this recipe MANY times and it's always a win! Thanks so much!
Anna says
That's wonderful! Thank you so much, Dianna!
Max says
I did this and it was great! Thank you
Anna says
Thank you for making my recipe, Max!
Lynda R says
Complete failure ☹️. I tried to prepare 2 russet potatoes of approximately 10 oz each. Washed the potatoes and poked many holes in the potatoes. Used 1 cup of cold water. Pressure cooked for 18 minutes. Let the pressure drop naturally. The potatoes were hard as rocks. Cooked again for another 8 minutes. Let the pressure drop for about 5 minutes. Potatoes were better but still somewhat hard.
I pulled the potatoes from the refrigerator. Is that what I did wrong???
Anna says
Hi Lynda! I do not store my potatoes in the fridge so this issue has not occurred to me before. This would definitely require additional cooking time.
Dana says
I have two IPs. One is the mini the other is the duo plus air fryer. When I make my baked potatoes, every Thursday night, I prepare my potatoes by washing and poking with a fork, spray with avocado oil. and rub garlic salt on them, add one cup of cold water and trivet to your IP, add potatoes. I set my IP for slow cook for 9 hours.....perfect every time. Add some broccoli and cheese, sour cream, real bacon bits, whatever you like and you have full meal.
Jess says
I've had this same issue before using room temperature potatoes... make sure you check the seal on your instant pot. If it is not sealed properly (with it pushed all the way into the grooves all the way around) it will still pressurize but it won't cook your food the right way. Hope u find this helpful!
Greg Crider says
When you say 12 minutes, were your potatoes room temp or were they out of the vegetable keeper in the fridge?
Sheri says
I made them as a trial run and loved them. I’m taking 10 smaller potatoes to a potluck tonight with all the toppings. I will wrap them in tin foil so they stay warm and keep on warm setting. My 1st batch was perfect! I did have large potatoes so timed at 35 minutes and quick released. I have an 8 qt. cooker.
Kellie says
Great way to cook potatoes!! I cooked 5 medium russets on the trivet with holes poked. I cooked for the recommended 14 mins with 4 minutes natural release, then venting. Potatoes aren’t done all the way in the middle. I will try 15 minutes next time and maybe do a complete natural release.
Joanna Thomas says
I am curious to try this but don't understand how the result is baked potatoes and not steamed potatoes. I love baked potatoes with a crispy skin, and I am afraid I won't get that result. I would love to hear feedback before I attempt this.
Anna says
Hi Joanna! While the potatoes are perfectly fluffy and delicious after pressure cooking, you won't get that crispy skin from cooking them in the Instant Pot. I recommend popping them under a broiler to crisp up the skin or using the air fryer lid. I hope this helps!
Virginia says
The skins are very thin, soft, and fragile with this method. They will criso up if you stuff them and bake them about 20 minutes.
Alena says
Thank you for this recipe! I followed some of the other comments and did 20 minutes on high then 4 minutes natural release followed by manual release. I had pretty large potatoes and all but the very center was done. So next time I use that size, I’ll try 22 or even 25 minutes. But this saved dinner when we had a busy evening.
Cindy Nelson says
Amazing!!! I forgot to poke the potatoes. I baked 5 medium potatoes for 20 minutes and allowed full release. WOW! I will never cook them any other way. Thank you for the recipe and comment suggestions.
Winner, Winner!
Anna says
Hi Cindy! Yay! I am so glad you love it! It's the only way I make them too. Thank you for giving my recipe a try!
Ali says
You might want to add that you need to poke the potatoes to the top part of your blog post. You added that in after you told us to turn it on and there was a picture separating that info. It's correct in the actual directions. I'm about to find out how important that step is. 🥴
Cat says
I’ve literally just put mine on and realised I didn’t stab them… kids distracted me… hopefully it’s not a major 😬
D says
Recipe works fine but it does not take 15 mins total because the Instant Pot needs time to come to pressure and then it also needs time for the natural release!! The total recipe time should include these as 15mins is not realistic from beginning prep to the finished dish.
Jennifer Howe says
Friend gave me her Instant Pot that someone gave her. Both didn't like it - bonus for me - I LOVE it!!
Didn't get a manual or cook book, no trivet. I used a foil pie tin, poked holes in it,
Turned it upside down, works perfectly. Tried foil first, pie tin works much better for keeping food out of the water. Hopes this helps someone!
Laura says
You helped me! I’m moving and packed my trivet but not my instapot for some reason lolll
Krishna says
Same!!! 🤦🏽♀️🤦🏽♀️
Samantha says
I don't know why I didn't think of this! I've been using balled-up foil as a trivet! I will definitely be trying the upside down pie tin!!!
Dave says
Thank you, Anna, for a clear, concise set of direction for IP baked potatoes. I see so many recipes on these sites filled with lengthy descriptions of how delicious this recipe is, how my family will love it, etc. that I have to hunt for five minutes before I can find out what I really need to know--prep, IP pressure time, cool-down time. You got straight to the point in your recipe. And you didn't clutter it up with a dozen photographs of potatoes. You assumed correctly that I knew what a potato looks like. This made your instructions easy to follow. I really appreciate that!
Kate says
This recipe worked but I wish you had incorporated the natural release time to the total time. Definitely doesn’t just take 15 mins. Probably about 30-35 in all. Didn’t take the time to read ahead and see that the NPR wasn’t incorporated. My fault I guess.
Sarah Hannah says
I appreciate this info. I’m new to the instant pot world and had to figure this out too. Great recipe though! Thanks!
Andrea F says
I also had this problem. Also 14 minutes is not enough. 20 under pressure and then 4 min natural release worked well for 2 medium russet potatoes
Cindy a says
Plus you need to add in the time to get to pressure...
Jeffrey says
Early on in the text, the method is 14 min high pressure with a 4-minute natural release then quick release. Later on, it is a full natural release which for me took 7 minutes (two large potatoes). They were perfect. ATK states potatoes are done when the internal temp reaches 190F.
Nancy Holecek says
I wish I had read the reviews because 14 minutes was definitely not enough time! You need at least 20 - 25 minutes for 3 medium size potatoes.
Becca says
That's the joys of the instapot. The cook time is never going to be the full time incorporated needed for the recipe. Every instapot is different. Just know from here on out to expect more time then the "Cook time" calls for
Susan says
What size is medium for a potato? I’m a numbers gal. Would you have a range in grams or ounces for a medium sized potato? Thanks!
Desaree says
Hi, I’m just sharing in case you’re anything like me. I just lost (after a move-I prob thought I never use this round metal thing..I’m downsizing all the time) the metal piece that keeps the food out of the liquid. So I laid the potato down and fashioned 4 feet with toothPicks. Works great!
Melinda says
Love this!
David says
Timing was way off. Like others I suggest 20 minutes. Potatoe was still solid inside after 14+4mins natural release. And forked them too
Anna says
Hi David! Is your Instant Pot set to cook at HIGH pressure? The potatoes should have been done. I am sorry you had trouble!
MATILDA PADILLA says
How do I know IP is on high ?
Griff says
The IP defaults to High when you use the Manual setting.
Laura says
Hi, what if I don’t have a rack or the rivet. Can I place the potatoes in the instant pot without it?
Bethany says
Ball up aluminum foil and place in bottom! Works just as good!
Andrea Tasi says
1 c water &4 6-8 oz russetts in 6 qt instapot on high for 14 min then 5 minutes natural vent= totally hard potatoes.
Redid for 5 more minutes: done.
I’d suggest 19-20 min unless you have tiny potatoes!!
A wonderful option to not heat up the kitchen on a summer evening!
Regina Hartson says
Hi, I am going to try your recipe however in the information on here above the actual recipe it states "When the time is up and the Instant Pot beeps, press “cancel/off” button and let it release the pressure naturally for about 4 minutes. The switch the valve to “venting” position and do a quick pressure release." Just want to clarify is it a full natural release as written in the recipe or 4 mins with a quick release? Thanks so much, Geni
Anna says
Hi Regina! The instructions in the recipe box are correct. I recommend the full natural release. Hope this helps!
Diana says
Does anyone know if cooking time will differ if the pot is full of potatoes? I need to make a bulk batch.
Kim Vaughn says
Wanting to cook 7 potatoes. What did you decide about cooking a bulk batch?
Nicole says
Cook the vertically . Works great!!!
Jane says
First time trying baked potatoes in the instant pot and found your recipe. My potatoes were really large so I tried 17 minutes and they were perfect. Made for such an easy baked potato bar!
Anna says
That's fantastic, Jane! Thank you!
Junie says
I have 3 instant pots (I love them). I need to bake 25 potatoes for a party tonight. I’m going to use all 3 pots but I’m wondering if I could put all of them into the 8 qt one. Has anyone tried it?
HoopsGirl says
Hi Junie,
I had the same question and did some research on other recipes and found this: "Cooking more than 8 potatoes (if they’ll fit!) will need longer cooking times. "
I'm going to try about 20 medium potatoes (7-9oz) for 14 minutes high pressure, 10 mins natural release... I'll do them 1/2 hour before guests arrive and put them in the oven at 250 to hold. That way, if I have to bake a little higher they will still be done.
Hope this helps- good luck!!
Jenna says
How did that work for you? I’d like to do about 25 potatoes, I have a 10qt IP.
Natali says
Awesome recipe, I can't wait to try them. I'll be making them to sever with our dinner tonight(Hopefully ( - Ok so Question... What if I can't find my wife rack that came with my insta pot? Can I improvise, or just go on with the recipe with it? ?
Anna says
Hi Natali! You really should use the trivet, otherwise, the potatoes will be cooking in the water.
Cameron Weirbach says
You can use your own steamer basket
Rob says
I crumpled up tin foil to rest them on.
peggy vinyard says
you can make aluminum foil balls and lay the potatoes on top of the foil
Lori says
Oh darn, I happened upon this recipe and you Anna, too late! That is, unless you respond quickly. Mine is a pressure cooker, and I don't know how many kpa (similar to psi) to use. I believe it goes up by +10 increments. I already have my potatoes and water in the cooker, so I'm going to set it at 60 kpa, and keep my fingers crossed that they turn out as wonderful as everyone proclaims!
Anna says
Hi Lori! I do not have experience with kpa but from my quick research 100 kpa equals 14.5 psi. I don't know if that helps at all but I would love it if you shared how it went. I think it could be helpful to others. I hope the potatoes come out fluffy and delicious! Let me know!
Robin Lackey says
I am new to instant pot but enjoy potatoes. Great recipe, thanks for sharing
Corey says
I was worried the time would'nt be enough, but they did turn out great!
Casey Bacon says
Can I put more than 5 in at a time?
Kari says
2 medium potatoes and 2 medium sweet potatoes. The russets were not done after 16 minutes. Funny, the sweet potatoes that were supposed to take longer were done. They are back in for another 5.
Natalie says
These were the BEST baked potatoes I've ever made! Loving my Instant Pot even more now. Thank you for the recipe!
Anna@CrunchyCreamySweet says
Awesome! I am so glad it was a hit!
Mary says
So good! I made your baked potatoes for dinner tonight and served them with your IP chicken thighs! AMAZING! Everyone loved it! Thank you for the recipes!
Anna@CrunchyCreamySweet says
Hi Mary! Yay! That's fantastic! Thank you so much for trying my recipes and for the comment!
Julia says
Thank you thank you thank you for sharing this recipe!! I followed your instructions and my potatoes were perfect. I will never bake them in the oven again! Yay!
Anna@CrunchyCreamySweet says
Yay! That's fantastic, Julia!
Mk says
Can you add oil and salt to the outside of the potatoes to make them crunch or will that make a mess?
Anna@CrunchyCreamySweet says
You can use oil and salt but it's mostly for seasoning. It will not make the potatoes crispy on the outside. You can place them under the broiler to achieve that. Hope this helps!
Laura says
I did four average sized and weren’t done after 14 mins I just put lid back on and cooked for like five more mins and were fine I’d prob do 18 mins next time
Cara M Carder says
Question, newbie to IP. Just got one for Christmas! In the manual it says to always use a minimum of 18 oz. But a cup would only be 8oz. Just wondering if it makes a difference or if the manual is lying and it's really fine to use less ?
Anna@CrunchyCreamySweet says
Hi Cara! What model do you have? I know you need at least 1 cup of water for the steam to build up and the pot to pressurize. If the manual says 18 oz. at least, then go ahead and use that.
Karen Hull says
I need to make 11 medium sized baked potatoes for Christmas. I have a 6 qt and 8 qt Instant Pots. How many can you cook in the 8 qt one? Will leaving it on warm if it's done before the roast is done still keep the consistency you described?
Patti says
I had 5 HUGE potatoes potatoes which I placed in the instant pot vertically. I cooked them for 20 minutes and they cooked perfectly. I will use the instant pot to cook potatoes again.
Anna@CrunchyCreamySweet says
Thank you so much, Patti!
Carolyn Keller says
This was the exact comment i was looking for! I have 5 HUGE russet baking potatoes to cook right now. I've done a full pot of small-medium potatoes on 15 minutes, and they come out perfectly.
I have it set to 18 minutes right now, so I think I'll add the extra 2!
Thank you!
Christine says
Me too! Just tried it yesterday. I had 5 large potatoes. Washed and scrubbed them. Gave them a light rub of olive oil and salt. POKED them each about 4 times with a large serving fork. Cold cup of water at the bottom.
Place trivet and tried arranging the potatoes vertically but they were too big, so I arranged 3 on the trivet and stacked a second trivet over them for the remaining two potatoes.
I used a 6qt IP and set HIGH pressure for 20 min w/ 5 min natural release before doing a manual release. They were perfect.
Gaby says
Hello everyone, does anyone know if med. size potatoes can be stacked up?
If so how much time should be added? ... Sorry, I’m a newbie.
Sarah Falcon says
Thanks for asking. I would like to know this too, or if they can be stood up to fit more in? Thank you!
Anna@CrunchyCreamySweet says
Hi Gaby! You can stack them up. I think Two layers, up to 8 potatoes would be just fine. Hope this helps!
Kerri says
Just got my IP and can't wait to use it.....should time be reduced if only making 2 potato?
Terri says
You are going to love it!!
Lynn says
I too would like to know how to adjust the time for 2 potatoes?
Thanks, I love your recipes. Made the bone in turkey breast and mashed potatoes for Thanksgiving. They were perfect!
Anna@CrunchyCreamySweet says
Hi Lynn! The time stays the same. Hope this helps! Also, thank you so much for making my recipes for your Thanksgiving. That's wonderful!
Anna@CrunchyCreamySweet says
Hi Kerri! The time stays the same. Hope this helps!
Jocelyn says
These potatoes are so soft and fluffy! Love how quick it is to make baked potatoes now!!!
Anna@CrunchyCreamySweet says
Yay! Thank you, Jocelyn!
Sabrina says
I definitely need to use my Instant pot more! This looks so quick and easy!!
Anna@CrunchyCreamySweet says
I am obsessed with mine! Thanks, Sabrina!
Sandy C says
I love this recipe for last-minute guests. The perfect baked potato!
Anna@CrunchyCreamySweet says
Absolutely! Thank you, Sandy!
Rachael Yerkes says
Instant pot baked potatoes worked like a charm! So good!
Anna@CrunchyCreamySweet says
Right? It's amazing! Thanks, Rachael!
Taylor W. says
This is my favorite way to make baked potatoes! So easy and yummy!
Anna@CrunchyCreamySweet says
Awesome! Thanks, Taylor!
Jennifer says
Only way I make baked potatoes now is in my Instant Pot!
Rachael Yerkes says
Well this is perfection! Love it!
Sarah says
Can I make this recipe with red potatoes?
Bunny says
Hi, I'm new to instant pot cooking, which setting do you use? Steam or pressure cooker?
Anna@CrunchyCreamySweet says
Hi Bunny! I use "manual" or " pressure cooking" setting.
Amy says
Have my potatoes in the instant pot now! Excited for the quick cook time!
Cyndi says
Hello! Curious if these have to be in a single layer. Could I cook more potatoes on top and maybe just increase cooking time?
Thanks for your recipes!
Jessica says
Hi there! Just wondering what size Instant Pot you have? Mine is 6 quart, so I’m wanting to gauge how well potatoes will fit. Thanks!
Anna@CrunchyCreamySweet says
Hi Jessica! Mine is 6 quart too. Make sure to pay attention to the size of the potatoes. Extra large ones will take even up to 20 minutes. Average size (medium) potatoes that you can buy in most grocery stores should be cooked in 14 minutes. Let me know how it goes!
Jima64 says
We are using your recipe tonight. Also agree it is a great way to have baked potato without heating up the house.
Anna@CrunchyCreamySweet says
Yes! And so easy! Let me know how it turns out and how you like it!
Jessica says
I followed your recipe exactly and the potatoes were completely rock solid at the end, barely cooked. What did i do wrong?
Anna@CrunchyCreamySweet says
Hi Jessica! After 12 minutes of cooking time, the potatoes should not be rock solid. Is your IP set to HIGH pressure? Did it come to pressure at all?
Carlissa says
I had the same problem with the potatoes not cooking properly, they only got cooked about halfway. I tried the next night and cooked for 16 minutes and they still didn't cook all the way. The IP was set at High pressure.
Vicky says
Hi! Thank you for the recipe. I was thinking of cooking both 3 large sweet potatoes and 2 medium russet potatoes (for the one who doesn't like sweet potatoes) at the same time. Do you believe that the timing for them all to be cooked correctly be impossible? Thanks!
Jenn says
Vicky, I know your question wasn't directed towards me, but I use this same recipe for sweet potatoes except I cook for 15 minutes, don't poke holes, and allow it to naturally release (~10 minutes). They are heavenly!
Kathy says
I love your instant pot recipes!! Keep 'em coming!!
Anna@CrunchyCreamySweet says
Thank you, Kathy for the sweet comment!
amanda says
This makes me want to buy an instant pot! I can't believe you can make baked potatoes that quickly!
Anna@CrunchyCreamySweet says
Thank you, Amanda!
Abeer says
I love the idea of making baked potatoes in the Instant Pot!
Catalina says
You can never go wrong with baked potatoes!
Katerina says
I LOVE how easy and delicious these are!!
Jen says
This is going to be perfect for the summer when I don't want to heat up my house making baked potatoes! Thank you!
Anna@CrunchyCreamySweet says
Absolutely! It's so easy! Thanks, Jen!
Sabrina says
Such an easy way to get your side dish made without taking up any oven space!
Anna@CrunchyCreamySweet says
Right? It works every time! Thanks, Sabrina!
Amanda says
Love this idea for summer!!
Anna@CrunchyCreamySweet says
Thanks, Amanda!
Kalyn says
SUCH a good idea! And thanks for the shout-out for my Instant Pot Refried Beans.
Anna@CrunchyCreamySweet says
Thank you, Kalyn! I can't wait to make them!