How to Make Instant Pot Baked Potatoes!

Light, fluffy baked potatoes made in your Instant Pot! Grab your pressure cooker and make these fabulous Instant Pot Baked Potatoes. They perfect side dish for your pressure cooker!

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Did you realize you can cook potatoes in the pressure cooker? Mind blown, right? ?Light, fluffy baked potatoes in a fraction of the time. Ever since my daughter decided she loves baked potatoes I have been trying out different methods of cooking them. We’ve tried them in the Crock Pot and on the Grill so it’s about time we tried a pressure cooker recipe!

Ok… maybe it’s not that epic, but to know I can pop potatoes into the instant pot and in less than a half hour have light, fluffy baked potatoes? You can also cook whole sweet potatoes in your Instant Pot, too!

The potato will not get that crispy outside like a baked potato will. If you are looking for that try making it the traditional way, which takes a little longer.

Why make these?

• It’s quick and easy!
• The potatoes come out light and fluffy every time.
• You don’t have to heat up the entire house just to cook potatoes.
• Although the other methods work great, the Instant Pot cooks quickly and efficiently. It’s more energy efficient that your oven, stovetop or a slow cooker.

Ingredients!

Only two ingredients needed in this quick and easy recipe.

• Russet Potatoes or Yukon Gold Potatoes
• Water

Steps to Prepare

Expert Tips!

• Any time that you’re cooking with potatoes you’ll want to scrub them well. Wash them under warm water and use a vegetable brush to get in all the nooks and crannies! This is always worth mentioning, even if you’re peeling the potatoes to mash, be sure to scrub the outside of the potato first!
• You can cook up to 8 medium sized potatoes at a time, but the method remains the same even if you’re cooking less potatoes. We don’t recommend making less that 4 at a time, the results will differ.
• Cooking times will vary in each instance because of the size of the potatoes, how many you’re cooking etc.
• Make sure the potatoes are on the trivet and not touching the water or they will get mushy.
• Whatever method you use to bake potatoes, there’s one important thing to remember. ALWAYS prick the skin of a baked potato prior to baking. Why? If you don’t it may explode! The steam builds up inside the skin of the potato and unless there is a way to allow it to escape, it will explode!
• Small potatoes take about 12 minutes on high pressure, medium-sized potatoes take about 15 minutes on high pressure and extra large potatoes will take about 22 minutes.
  

Make it a meal!

• There’s just something about Homemade Meatballs with potatoes that screams comfort food!
• More of a chicken person? Try this delicious and impressive Ham and Cheese Stuffed Chicken Breasts that are still easy!
• A quick, healthy side dish to pair with these potatoes are Easy Oven Roasted Vegetables!

Let me know what you think! Be sure to leave a comment below and tell me what other vegetables you cook in your Instant Pot

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 10 votes

Instant Pot Baked Potatoes

Light, fluffy baked potatoes made in your Instant Pot! Grab your pressure cooker and make these for an easy side dish!

Prep:5 minutes mins

Cook:15 minutes mins

Total:20 minutes mins

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Ingredients

• ▢ 5 Russet Potatoes medium sized
• ▢ 1 c. water

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Instructions

• Wash and scrub the baked potatoes clean. Poke with fork several time all over the surface of the potatoes. 
• Place trivet inside of Instant Pot Pan. Pour water in the bottom of the pan. Place potatoes on top of trivet. Place lid on instant pot and seal the valve. 
• Press "manual" button and set timer to 15 minutes. Make sure it is set to high pressure.
• When the Instant Pot is done cooking it will beep a few time. Let it release naturally for 4 minutes., the switch valve to venting position and let any remaining pressure release. 
• Carefully open lid away from your face. Gently remove the potatoes with tongs and place on platter. 
• Serve potatoes with your favorite toppings i.e. butter, shredded cheese, sour cream, chives, parsley etc.

Tips

• Any time that you’re cooking with potatoes you’ll want to scrub them well. Wash them under warm water and use a vegetable brush to get in all the nooks and crannies! This is always worth mentioning, even if you’re peeling the potatoes to mash, be sure to scrub the outside of the potato first!
• You can cook up to 8 medium sized potatoes at a time, but the method remains the same even if you’re cooking less potatoes. We don’t recommend making less that 4 at a time, the results will differ.
• Cooking times will vary in each instance because of the size of the potatoes, how many you’re cooking etc.
• Make sure the potatoes are on the trivet and not touching the water or they will get mushy.
• Whatever method you use to bake potatoes, there’s one important thing to remember. ALWAYS prick the skin of a baked potato prior to baking. Why? If you don’t it may explode! The steam builds up inside the skin of the potato and unless there is a way to allow it to escape, it will explode!
• Small potatoes take about 12 minutes on high pressure, medium-sized potatoes take about 15 minutes on high pressure and extra large potatoes will take about 22 minutes.

Nutrition Information

Calories: 168kcal (8%), Carbohydrates: 38g (13%), Protein: 4g (8%), Sodium: 13mg (1%), Potassium: 888mg (25%), Fiber: 2g (8%), Sugar: 1g (1%), Vitamin C: 12.1mg (15%), Calcium: 28mg (3%), Iron: 1.8mg (10%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.