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    You are here: Home / Recipes / Side Dishes

    Instant Pot Baked Potatoes

    Published: Feb 29, 2020 · Modified: Jan 28, 2021 by Susie Weinrich · This post may contain affiliate links.

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    Instant Pot Baked Potato stuffed with cheese and bacon

    Instant Pot Baked Potatoes is a foolproof way for making fluffy and fork tender baked potatoes in your electric pressure cooker. Baked Potatoes make such a perfect side dish, but when they bake in the oven it can take a really long time! Making them in your Instant Pot is the perfect short cut.

    Instant Pot Baked Potatoes on a plate loaded with sour cream cheese bacon and chives

    Simply set the Instant Pot to cook for 15 minutes with a 15 minute natural release for fork tender potatoes. You can also rub them with olive oil and place in the oven if you like crispy skin on your potatoes.

    Bonus- If you have leftover baked potatoes you can always make Potato Soup!

    Baked Potatoes

    For this recipe you will want to use Russet Potatoes – they are traditionally used for baked potatoes.

    pile of russet potatoes

    Russet potatoes can vary dramatically in size- from 7oz (small) all the way up to a pound (large).

    I recommend using the medium sized potatoes , about 9-12 oz., to give you a decent size potato and allow 4-6 to fit into the Instant Pot.

    How to Make Baked Potatoes in the Instant Pot

    This baked potato recipe is so easy!! Let’s get started:

    tender and fluffy instant pot baked potatoes cut open on a plate

    Clean and/or scrub your potatoes thoroughly. Generally russet potatoes have a layer or dirt on the outside and if you want to eat the skin you will want to remove the dirt.

    Poke your potatoes with a knife or fork 8-10 times so that they can release steam as they cook.

    Pour 1 cup of water into the bottom of your Instant Pot. Place the metal trivet in the bottom of your pot.

    Now place 4-6 potatoes into the pot. Layering the potatoes is ok. However do not go past the “fill” line that is marked on the inside of your pot.

    Pop the lid on, close the pressure valve, and set the pot to cook per the times below, based on potato size:

    Baked Potato Sizes & Cooking Variations

    Small Baked Potato 7-8 oz. 10 min. cook time with an 10 minute natural release

    Medium Baked Potato 9-12 oz. 15 min. cook time with a 15 minute natural release

    Large Baked Potato 13-16 oz. 20 min. cook time with a 15 minute natural release

    Do a 15 minute natural release and then do a quick release to release any remaining pressure.

    Crispy Potato Skin

    If you like your potato skin to be a little crispy, you can crisp it up in the oven.

    Heat your oven to 450 degrees.

    Place the tender baked potatoes on a baking sheet. Rub them with olive oil and sprinkle with kosher salt.

    instant pot baked potato cut open

    Place in the oven for about 8 minutes, flipping halfway through. Add time for your desired level of crispiness.

    Watch your potatoes carefully so they do not burn.

    Baked Potato Side Dish

    You can load these baked potatoes up with sour cream, butter, salt, pepper, cheese, bacon – whatever you like! They would also be great filled with Chili!

    loaded baked potato

    They are an amazing side dish. Here are some main entree ideas to serve with your Instant Pot Baked Potatoes:

    • Instant Pot Ribs
    • Ham Balls
    • Meatloaf Muffins
    • Instant Pot Rotisserie Chicken
    • Instant Pot BBQ Meatballs
    three baked potatoes on a plate stuffed with cheese and bacon

    Instant Pot Baked Potato Recipe

    loaded baked potato

    Instant Pot Baked Potatoes

    Fluffy and fork tender baked potatoes that are easily cooked in your Instant Pot. Load them up with all your favorite toppings for a perfect side dish!
    5 from 1 vote
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    natural release time: 15 minutes
    Total Time: 35 minutes
    Servings: 5 people
    Calories: 161kcal
    Author: Susie Weinrich

    Equipment

    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 5 Russet Potatoes medium sized 9-12 oz each
    • 1 cup water
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Scrub or wash your potatoes clean. Then, using a fork or knife poke 8-10 holes in the potato.
    • Pour 1 cup water into the bottom of the Instant Pot. Place the metal trivet over the water. Layer your potatoes into the pot. Be careful not to go above the fill line marked in the lining of your inner pot.
    • Pop the lid on and close the pressure vent. Set the pot to cook on pressure mode, high, for 15 minutes. **see notes about larger or smaller potatoes
    • Do a 15 minute natural release, then release any additional pressure with a quick release.
    • Load the potatoes up with all your favorite toppings and enjoy!

    For Crispy Skin

    • Heat your oven to 450 degrees.
    • Remove the cooked potatoes from the Instant Pot. Place them on a baking sheet. Rub them completely with olive oil and sprinkle with kosher salt.
    • Place in the oven for about 8 minutes, flipping halfway through. Add time for your desired level of crispiness.
      Watch carefully so they do not burn.

    Notes:

    BAKED POTATO SIZES AND COOKING TIME VARIATIONS:
    Small Baked Potato 7-8 oz. 10 min. cook time with an 10 minute natural release
    Medium Baked Potato 9-12 oz. 15 min. cook time with a 15 minute natural release
    Large Baked Potato 13-16 oz. 20 min. cook time with a 15 minute natural release
     
    Leftover Baked Potato Recipe: If you have leftover baked potatoes you can make this amazing Instant Pot Creamy Potato Soup – however you will not have to pressure cook since the potatoes are already cooked. Make it all on saute mode!
    Calories are estimate.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1potato | Calories: 161kcal

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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