Instant Pot Baked Potatoes

a fully loaded instant pot baked potato on a white platter

5 from 1 vote

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!

Prep Time3

Cook Time12

Total Time15

Course: Dinner, Lunch, Side Dish

Cuisine: American

Servings:

Calories: 168kcal

Author: Meaghan - The Quicker Kitchen

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