Instant Pot baked potatoes mean you’ll never have to wait for long to enjoy this fluffy side dish. Thanks to the pressure cooker you’ll be on your way to perfectly cooked potatoes in no time at all without heating your oven!
We are definitely a meat and potatoes house.
With so many big appetites, hearty fare is our friend.
And what is a heartier side than a fluffy baked potato?
While they are a favorite in our house, there are two main downsides to them.
The first: traditional baked potatoes take forever to bake.
And the second: in warm weather, I hate heating my oven for so long.
It makes my house even more uncomfortably hot.
No thanks.
Well, thanks to the Instant Pot, you can enjoy perfectly cooked baked potatoes anytime without the crazy long cook time or heating up your oven.
Ingredients
To make these you’ll need:
- Potatoes– Medium russet potatoes, washed and scrubbed. Look for ones that are 2-3 inches in diameter.
- Water
- Optional ingredients– Olive oil and salt
How to Make
Instant Pot baked potatoes are almost effortless to make!
To do it, put the liner in your Instant Pot.
Add 1 cup of cold water to the liner and place the trivet in the center of the pot.
Then, pierce each cleaned potato 4-6 times with a fork.
Put the pierced potatoes on the trivet, stacking them together if needed.
Secure the lid on the Pot and set the vent valve to the sealed position.
Cook on HIGH pressure for 12 minutes.
When the Pot beeps, let the Pot sit for 12 minutes before you carefully open the vent valve to release the remaining pent up steam.
Slice the potatoes down the middle, fluff the insides with a fork, and serve with your desired toppings.
Enjoy!
Baked Potato Topping Ideas
The options for topping a baked potato are endless!
Here are a few of our favorites:
- butter
- sour cream
- cheese
- shredded chicken
- taco meat
- salsa
- steamed broccoli (and cheddar cheese!)
Storing Leftovers
Store leftover baked potatoes in an airtight container in the fridge for up to 4 days.
Reheat them in the microwave until warm.
How do I make Instant Pot baked potatoes have crispy skins?
For crispy skins, let the potatoes cool until they’re safe to handle.
Once the potatoes are cool, rub each potato liberally with some olive oil.
Then place them on a baking sheet and salt the skins.
Broil them, making sure to watch carefully, until skins are crispy.
What size Instant Pot do I need?
As written, this recipe is for a 6 quart Instant Pot.
You can make these potatoes in an 8 or 10 quart Pot.
If using an 8 or 10 quart Instant Pot, just use 1.5 cups of water instead of 1 cup of water.
Tips and Tricks
- If you are using large potatoes increase the cook time to 16- 18 minutes.
- The rest times indicated are for medium sized potatoes, about 2-3 inches in diameter. If using large or extra large potatoes, you’ll need to increase the natural release time to 15-20 minutes respectively.
- Don’t skip the step to pierce the potatoes. Potatoes are naturally full or water which turns to steam when they’re baked. Piercing them allows the steam to escape so skipping this step could result in them exploding while cooking.
Recipes that Use Baked Potatoes
Instant Pot baked potatoes make an easy side dish to almost any main or the base of another delicious dish.
Make them today and enjoy!
Looking for recipes that use baked potatoes?
Try these:
If you’ve tried these INSTANT POT BAKED POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Baked Potatoes
Ingredients
- 4-6 medium russet potatoes washed & scrubbed
Instructions
- Make sure the liner's in your instant pot, then add 1 cup of cold water to it. Add a trivet to the center of the pot.
- Using a sturdy metal fork, pierce each cleaned potato 4-6 times, then arrange them on top of the trivet. Stack them together if needed.
- Add the lid, turning to close, and set the vent valve to the sealed position. Cook on HIGH pressure for 12 minutes.
- When done cooking, allow the pot to sit undisturbed for 12 minutes. Carefully open the vent valve to release the remaining pent up steam.
- Slice the potatoes down the middle, fluff the insides with a fork, and serve with your desired toppings.
Notes
- If you are using large potatoes increase the cook time to 16- 18 minutes.
- The rest times indicated are for medium sized potatoes, about 2-3 inches in diameter. If using large or extra large potatoes, you'll need to increase the natural release time to 15-20 minutes respectively.
- Don't skip the step to pierce the potatoes. Potatoes are naturally full or water which turns to steam when they're baked. Piercing them allows the steam to escape so skipping this step could result in them exploding while cooking.
Nutrition
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