Instant Pot baked potatoes are perfect for busy weeknights or summer evenings when it's hot enough without the oven on. Plus, everyone loves a loaded baked potato bar (see our topping suggestions further down). This recipe is also a perfect choice if you're eating vegetarian or gluten-free.
If you're feeling a little intimidated by pressure cooking, don't be. We’ll show you how to cook potatoes in an Instant Pot for soft, fluffy baked potatoes in record time. No aluminum foil needed! Before you know it, you'll be ready to cook a full Thanksgiving dinner in your Instant Pot.
❤️ WHY YOU'LL LOVE BAKED POTATOES IN THE INSTANT POT
✔️ It only takes potatoes 18 minutes with a 10 minute natural release in the Instant Pot.
✔️ Skins are soft and potatoes cook up tender in the Instant Pot.
✔️ Uses less energy than the oven.
✔️ Frees up your oven to cook your main dish.
OTHER BAKED POTATO METHODS
Still not so sure about this whole pressure cooking thing? Let us help you find your perfect baked potato recipe, whether it involves cooking in the oven (or convection oven), air fryer, crock pot, microwave, toaster oven or on the grill.
INSTANT POT BAKED POTATO INGREDIENTS
You only need 3 simple ingredients to make these potatoes. See recipe card below for ingredient amounts.
- Potatoes: Russet potatoes (called Idaho potatoes) are best for baking because of their thick skins and high starch, low moisture content.
- vegetable Oil: Use a high heat cooking oil like olive oil or avocado oil.
- Coarse Salt: Kosher salt or sea salt contribute a nice crunch, or you can use whatever salt you have on-hand.
FULLY LOADED BAKED POTATOES
Everyone in your family will enjoy getting to make their own special creation with a baked potato bar. Here are some of our favorite baked potato toppings:
- Loaded Classic – Cheddar cheese, dollop of sour cream, green onions and bacon bits (optional).
- Loaded Chili – Easy chili (or omit meat for vegetarians), cheddar cheese, sour cream, green onions and/or avocado.
- Broccoli Cheddar – Parmesan roasted broccoli and melted cheddar cheese.
- Southwestern – Pico de gallo or salsa, corn, black beans, cheese, sour cream, cilantro, avocado (or guacamole).
- Lox - Smoked salmon, chives, cream cheese.
- Fajita - Fajita chicken, bell peppers, onion, cilantro lime sour cream and shredded cheese.
- Goat Cheese and Herbs - Goat cheese, olive oil, parsley, shallots and lemon zest.
- Roasted Vegetable Medley - For a vegan take, top your potato with your favorite herb roasted vegetables, a drizzle of olive oil and sea salt.
INSTRUCTIONS
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.
PREP: Wash and scrub dirt off potatoes under running water. Pat dry. Brush (or use your hands to rub) potato with oil and sprinkle with salt, liberally. Use a fork to poke each potato 6-8 times all over the potato.
ADD TO INSTANT POT: Place rack in the bottom of instant pot. Place potatoes on the rack. Add 1 cup of water to the instant pot.
PRESSURE COOK: Close and secure the lid of the Instant Pot. Turn the release valve to closed. Turn on Instant Pot and set for 18 minutes. Allow for a 10 minute natural release. Then, carefully turn valve to the release setting. When all the pressure has been released and the Instant Pot stops steaming, open the lid.
🔴 WARNING: Never operate an Instant Pot without liquid because a pressure cooker needs water to pressurize and cook the food. If you have a lot of liquid in your Instant Pot use a natural release to depressurize the liquid otherwise the liquid in the pot will spout into the air when you release it.
FLUFF POTATOES: Once cooked, while still hot, make a large slice down the center of the potato and fluff the center. Add toppings that melt first, like butter or cheese. Then, add some more toppings like sour cream, chives, bacon or any of your favorite toppings.
TIPS FOR THE BEST INSTANT POT BAKED POTATOES
✔️ Poke a few holes with a fork in your potato. This will help the potato release steam.
✔️ Don't wrap the potatoes in foil if you're cooking in the Instant Pot. This can make the potatoes soggy because steam gets trapped inside the foil.
✔️ Rub the outside of the potatoes with oil and salt. This helps improve the flavor and texture.
✔️ Use a rack in the Instant Pot so the potatoes aren't sitting in water.
BAKED POTATO STORAGE TIPS
Refrigerate: Got leftovers? Baked potatoes can be stored in the refrigerator in an airtight container for up to 3 days. While the skin may not be as crispy, they will still taste just as good.
Freeze: You can freeze baked potatoes for up to a month. Fully cool before freezing and freeze without any toppings. Wrap potatoes in foil or plastic wrap, protect from exposure to air. Place in a sealed freezer bag without any excess air.
Defrosting: Thaw in the refrigerator overnight or, for faster results, thaw in the microwave.
SERVING SUGGESTIONS
Enjoy this great recipe as a great addition to a full meal with these other recipes:
MORE WAYS TO MAKE BAKED POTATOES
You can make baked potatoes in your convection oven, microwave or even on the grill. But theses are some of the most popular ways to cook them:
FREQUENTLY ASKED QUESTIONS
Russet or Idaho potatoes are the best potatoes for baking because they are low in moisture. Avoid waxier, thin-skinned varieties such as red-skinned potatoes because they won’t have a fluffy center when baked.
Skip the foil! Wrapping potatoes in foil traps steam, which creates soggy potatoes, instead of crispy ones. We recommend baking them unwrapped on a baking sheet or directly on the oven rack, leaving space between them.
Baked potatoes are the perfect blank canvas for any of your favorite toppings. The classic loaded baked potato usually includes butter, cheddar cheese, sour cream, bacon bits and green onions. However, you can add meat (chicken or chili, for example) or go totally vegetarian or vegan with your toppings.
Equipment
Ingredients
- 4 potatoes
- 2 tablespoon oil
- 2 tablespoon coarse salt
- 1 cup water
Instructions
Wash and scrub dirt off potatoes. Pat dry.
Brush potato with oil.
Sprinkle potato with salt, liberally.
Use a fork to poke each potato 6-8 times all over the potato.
Place rack in the bottom of instant pot. Place potatoes on the rack. Add 1 cup of water to the instant pot.- Close and secure the lid of the Instant Pot. Turn the release valve to closed.
- Turn on Instant Pot and set for 18 minutes. Allow for a 10 minute natural release.
Carefully turn valve to release setting. When all the pressure has been released and the Instant Pot stops steaming, open the lid.
Serve and enjoy!
Notes
- Never operate an instant pot without liquid. A pressure cooker needs water to pressurize in order to cook the food. If you have a lot of liquid in your Instant Pot make sure you do a natural release to allow the liquid that’s been pressurized to naturally release. Otherwise you’ll have an instant pot spouting too much liquid (soup, water, whatever is in the pot) into the air when you release it.
- When turning the release valve to the release setting, use a heavy duty pot holder or thick towels to prevent the steam from burning your skin.
- There is no need to wrap your potatoes in foil. Doing so, might actually make your potatoes soggy because the steam from the potato cannot escape.
- Once cooked, while still hot, make a large slice down the center of the potato and fluff up the center of the potato a little. Add toppings that melt first, like butter or cheese. Then add some more toppings like sour cream, chives, bacon or any of your favorite toppings.
Leave a Reply