If you enjoyed how simple it is to cook spaghetti squash in the Instant Pot, you’ll love preparing baked potatoes the same way. Pressure cooking potatoes is far more convenient than heating the oven for an hour, and it produces a more even result than the microwave. Keeping an Instant Pot on the counter makes it easy to prepare a satisfying meal any night of the week.
Baked potatoes are a year-round staple. We often pick up one or two at the store because they make excellent single-serving dinners or quick lunches to take to work. When cooked in the Instant Pot, potatoes turn out consistently flavorful and tender.
Tips for cooking baked potatoes in the Instant Pot
Choose potatoes of similar size when cooking more than one. Uniform size ensures even cooking, so the timer works well for every potato in the pot. Average-size russet potatoes typically take about 12 minutes under pressure. For larger or smaller potatoes, adjust the time by one to two minutes per potato size difference.
While some sources say you can cook up to eight potatoes at once, we usually cook no more than three at a time. If you press more into the pot, expect variations in cooking time depending on their arrangement and overall mass.
Always pierce each potato several times with a fork before cooking. Piercing lets steam escape and prevents the skin from splitting during pressure cooking.
Use the trivet that comes with the Instant Pot to keep the potatoes above the water. This helps cook them evenly while keeping the skins intact. Place the trivet in the pot, set the potatoes on top of it, then pour cold water into the bottom of the cooker. Using cold water is important because warm or hot water can change the time it takes for the Instant Pot to build pressure and affect overall cooking time.
After the cooking cycle finishes, allow the Instant Pot to release pressure naturally rather than using a quick release. A natural release prevents the potatoes from being shocked by a rapid pressure change and helps them finish cooking gently, resulting in a creamier texture.
How Instant Pot baked potatoes compare to oven-baked
Potatoes cooked in the Instant Pot tend to have a smoother, creamier interior than many oven-baked potatoes. Because the Instant Pot cooks with steam and pressure, the flesh remains moist and evenly cooked from edge to center. If you prefer a crisp, blistered skin like an oven bake produces, the Instant Pot won’t deliver that texture on its own. However, you can finish the cooked potatoes briefly under a broiler or in a very hot oven for a few minutes to crisp the skins without drying out the interior.
Baked Potatoes in the Instant Pot
5 minutes
22 minutes
27 minutes
Ingredients
- 1–4 Russet potatoes
- 1 cup cold water
Instructions
- Place the trivet in your Instant Pot.
- Pierce the potato(s) all over with a fork.
- Set the potato(s) on the trivet and add 1 cup of cold water to the bottom of the pot.
- Set the Instant Pot to high pressure for 12 minutes for average-size potatoes. Increase or decrease the time by 1–2 minutes for larger or smaller potatoes.
- When the timer finishes, allow the pressure to release naturally.
- Serve the potatoes with your favorite toppings.
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Serving suggestions: top baked potatoes with classic options like butter, sour cream, chives, shredded cheese, or crispy bacon bits. For a lighter approach, try Greek yogurt and chopped herbs, or a drizzle of olive oil with a sprinkle of sea salt and freshly cracked black pepper. Leftover cooked potatoes can be cooled, stored in the refrigerator, and repurposed into potato salads, hash, or simply reheated for another meal.
Instant Pot baked potatoes are a reliable, fast option when you want great texture and consistent results without heating a large oven. With a few simple steps—piercing the potatoes, using the trivet, adding cold water, and allowing a natural pressure release—you’ll have creamy, evenly cooked potatoes ready for any topping you like.