Get perfect Baked Potatoes every time in less than 20 minutes! This quick and easy Instant Pot method gives you tender potatoes with soft, fluffy centers without heating up the oven.
Baked potatoes make the perfect side dish to almost any meal. Serve them with steak, chicken, pork chops or burgers, and let everyone customize their own with their favorite toppings.
There are many ways you can bake a potato from the oven, microwave, air fryer and more but the Instant Pot is one of the fastest and easiest methods. The steam cooks the potatoes evenly, creating perfectly tender skins and light, fluffy interiors every single time.
If you love easy Instant Pot recipes, also try my Instant Pot Mac and Cheese or Instant Pot Pot Roast too!
Why You’ll Love This Recipe
- Easy to customize with your favorite toppings
- Ready in less than 20 minutes
- Naturally gluten-free and budget-friendly
- Great for busy weeknight dinners
- Much faster than baking in the oven
Ingredients
- Russet Potatoes: The best choice because they are low in moisture and become extra fluffy on the inside
- Water: You’ll need one cup of water to create the steam that cooks the potatoes
- Butter: Unsalted
- Salt & Pepper: To taste
- Toppings, Optional: Shredded cheese or Velveeta cheese, bacon bits, green onions, chili, or your favorite baked potato toppings
How to Make Instant Pot Baked Potatoes
Step 1: Clean potatoes and poke each one with a fork a few times. Pour 1 cup of water into the bottom of the pot.
Step 2: Place the trivet rack inside the Instant Pot and arrange the potatoes in a single layer.
Step 3: Close and lock the lid, making sure the valve is set to Sealing.
Step 4: Cook on Manual (high pressure) for 12 minutes.
Step 5: Allow the pressure to release naturally for about 5 minutes, then carefully do a quick release for any remaining pressure.
Step 6: Remove the potatoes, slice them open, fluff the insides with a fork.
Step 7: Add butter and your favorite toppings before serving.
Helpful Tips & Variations
- Choose potatoes that are similar in size so they cook evenly.
- Scrub the potatoes well before cooking and pierce each one a few times with a fork.
- Add 2-5 extra minutes (depending on their size) if cooking larger potatoes.
- Make it a meal by topping it with chili, shredded chicken, shrimp, taco meat, broccoli and cheese or pulled pork.
- Add your favorite toppings like butter, sour cream, shredded cheddar, bacon, chives, green onions or ranch dressing.
How to Store Baked Potatoes
Allow the potatoes to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap each potato tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Reheat: Microwave for 2-3 minutes until heated through, or warm in a 350℉ oven for about 15-20 minutes.
Frequently Asked Questions
No, foil should not be used in the Instant Pot. The steam cooks the potatoes perfectly without it.
Yes! As long as they fit on the trivet without going above the maximum fill line.
The trivet keeps the potatoes elevated about the water so they steam instead of boil.
Recipe
Instant Pot Baked Potatoes
Ingredients
- 3 Russet Potatoes
- 1 Cup Water
- Butter, unsalted
- Salt & Pepper, to taste
- Toppings, Optional: Shredded cheese or Velveeta cheese, bacon bits, green onions, chili, or your favorite baked potato toppings
Instructions
- Place the trivet rack inside the Instant Pot.
- Pour 1 cup of water into the bottom of the pot.
- Clean potatoes and poke each one with a fork a few times.
- Arrange the potatoes on the trivet in a single layer.
- Close and lock the lid, making sure the valve is set to Sealing.
- Cook on Manual (high pressure) for 12 minutes.
- Allow the pressure to release naturally for about 5 minutes, then carefully do a quick release for any remaining pressure.
- Remove the potatoes, slice them open, fluff the insides with a fork, add butter and your favorite toppings before serving.
Notes
How to Store Baked Potatoes
Allow the potatoes to cool completely before storing.- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap each potato tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Reheat: Microwave for 2-3 minutes until heated through, or warm in a 350℉ oven for about 15-20 minutes.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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