Fast and Easy Insta Pot Recipes With Potatoes

August 04, 2022 Post a Comment

Instant Pot Baked Potatoes is the easiest and fastest way to cook a 'baked potato.' This method is perfect for making a loaded baked potato, or for use in Gnocchi or Creamy Potato Salad. Watch the video tutorial and see how easy it is.

We love Instant Pot Recipes from Instant Pot Whole Chicken to Instant Pot Beets. These recipes will save you time and make cooking easier. If you are a fan of the instant pot, you'll love making baked potatoes in the instant pot.

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Instant Pot Baked Potatoes Video

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The best way to bake potatoes!

Quick – between warming up, pressure cooking, and the natural pressure release, this method still takes less than half the time of a normal baked potato in the oven.
Easy – there's no need to wrap the potatoes in foil, just place them straight on the rack.
Saves energy – you don't have to heat up the oven which will heat up your house.
Perfectly Cooked – the instant pot uniformly cooks the potato. Follow our time chart below depending on the size of your potatoes.

Instant Pot Baked Potato Time Chart

In a 6 quart Instant Pot, you can cook 2 to 3 lbs of Russet Potatoes at a time. Us the time chart below depending on the size of your potatoes followed by a natural pressure release of about 15 minutes.

Smaller Russet Potatoes (5 oz each) – 12 minutes on high pressure with a natural pressure release.
Medium Russets (6-7 oz) – 14 min + natural release
Large Russets (8 oz) – 16 min + natural release
Extra Large Russets (10-14 oz) – 18-20 min + natural release

Tips for Instant Pot Potatoes

Poke to Prevent Explosions – piercing the potato skins all over with a fork allows steam to escape so your potatoes don't burst.
Use a rack – keep the potatoes on the rack without touching the water.
Add cold water – for consistent cooking results, add 1 cup of cold water.
Even-sized potatoes – to ensure the potatoes are done on time, use potatoes that are even thickness and size.

How to Make Baked Potatoes in the Instant Pot

Prepare Instant Pot – place a trivet in the pot and add 1 cup cold water.
Scrub Potatoes – thoroughly wash the potatoes.
Pierce Potatoes – poke the potatoes all over with a fork.
Pressure Cook – Cover with lid and set the valve to the 'sealing' position. Set to manual high pressure according to the time chart (16 minutes for large russets).
Natural Pressure Release – once the cooking time is up, let the pressure release naturally or until the pressure indicator drops indicating there is no pressure behind it. Switch the valve to the venting position to release any remaining steam before removing the lid.
Check for doneness – Poke potatoes to test for doneness then remove them to a plate using tongs.

Common Questions:

Why is my pressure cooker not coming to pressure?

Make sure you turn the pressure valve to the "sealing" position. Check that the rubber ring is clean and secured under the lid and make sure you added 1 cup of cold water.

Can I Substitute different potatoes?

Yes, you cook a variety of whole potatoes in the instant pot and adjust the time according to the size of the potato. For example, cook 5 medium Yukon potatoes as you would medium russet potatoes.

When are potatoes done?

Potatoes are ready when they are easily pierced with a fork or knife. If they feel a little firm, cover the lid and pressure cook for 2 more minutes.

Can I use an Air Fryer?

Yes! An air fryer is a great tool for baked potatoes if you want crisp potato skins. Check out our tutorial for Air Fryer Baked Potatoes.

Make-Ahead

To Refrigerate: once potatoes have cooled to room temperature, cover and refrigerate for 3-4 days.
To Reheat: For a crisp skin, reheat uncovered in the oven (350˚F for about 15-20 minutes), or in the air fryer just until heated through, as we did with our Air Fryer Baked Potatoes.

More Instant Pot Recipes

Instant Pot Ribs
Easy Instant Pot Chicken and Rice
White Chicken Chili in Instant Pot
Instant Pot Mashed Potatoes
Instant Pot Corn on the Cob
Hard-Boiled Eggs in the Instant Pot

Instant Pot Baked Potatoes Recipe

Prep Time: 4 minutes

Cook Time: 16 minutes

Natural Pressure Release: 15 minutes

Total Time: 35 minutes

Instant Pot Baked Potatoes on rack

Instant Pot Baked Potatoes is the easiest and fastest way to cook a 'baked potato.' This method is perfect for making a loaded baked potato, or for use in Potato Salad

Natasha Kravchuk

Skill Level: Easy

Cost to Make: $1-$3

Keyword: Instant Pot Baked Potatoes

Cuisine: American

Course: Side Dish

Calories: 168

Servings: 4 people

4 large russet potatoes, Idaho potatoes
1 cup cold water

Prepare Instant Pot – place a trivet in the bottom of a 6 quart instant pot. Add 1 cup cold water.
Scrub Potatoes – thoroughly wash the potatoes.
Pierce Potatoes – poke the potatoes all over with a fork and arrange on the rack.
Pressure Cook – Cover with lid and set the valve to the 'sealing' position. Set to manual high pressure for 16 minutes, or according to the time chart*.
Natural Pressure Release – once the cooking time is up, let the pressure release naturally (usually about 15 minutes) or until the pressure indicator drops indicating there is no pressure behind it. Switch the valve to the venting position to release any remaining steam before carefully removing the lid.
Check for doneness – Poke potatoes to test for doneness, then remove them to a plate using tongs.
Serve potatoes – cut potatoes in half and serve with your favorite toppings (sour cream, bacon, cheese, chives), or let them cool and use them for Potato Salad.

*Instant Pot Baked Potatoes Time Chart:

Smaller Russet Potatoes (5 oz each)- 12 minutes
Medium Russet Potatoes (6-7 oz each)- 14 minutes
Large Russet Potatoes (8 oz each) – 16 minutes
Extra Large Russet Potatoes (10-14 oz each) – 18-20 minutes

Nutrition Facts

Instant Pot Baked Potatoes Recipe

Amount Per Serving

Calories 168 Calories from Fat 9

% Daily Value*

Fat 1g 2%

Saturated Fat 1g 6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 14mg 1%

Potassium 888mg 25%

Carbohydrates 38g 13%

Fiber 3g 13%

Sugar 1g 1%

Protein 5g 10%

Vitamin A 2IU 0%

Vitamin C 12mg 15%

Calcium 29mg 3%

Iron 2mg 11%

* Percent Daily Values are based on a 2000 calorie diet.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.