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Instant Pot Baked Potatoes

It's easy to make Instant Pot Baked Potatoes in less than half the time it takes to bake potatoes in the oven! Depending on the size of the potatoes, you can cook 2-6 potatoes in an Instant Pot in just 30 minutes for a quick and easy side dish.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
15 mins
Total Time
34 mins
Servings: 4 potatoes
Calories: 168 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 medium russet potatoes approximately 8 ounces each

Instructions

    Cup of Yum
  1. Place the trivet that came with the Instant Pot, in the bottom of the Instant Pot.
  2. Add 1 cup of water to the Instant Pot.
  3. Scrub potatoes clean, then use a fork to poke holes all over the potatoes.
  4. Place the potatoes on the trivet inside the Instant Pot, making sure that none of the potatoes are touching the water in the bottom of the Instant Pot.
  5. Secure the lid on the Instant Pot and set the steam release valve to sealing. Use the “manual” button to set the timer on the Instant Pot to high for 14 minutes. (See the notes below for the time chart, if using larger or smaller potatoes.)
  6. When the timer beeps, allow for a natural pressure release, then remove the lid from the Instant Pot and use tongs to remove the potatoes and serve.

Notes

  • For 12 ounce potatoes, you’ll be able to fit 2-3 potatoes in a 6 quart Instant Pot, and will need to cook the potatoes for 16 minutes on high.
  • For 8 ounce potatoes, or medium potatoes, you’ll be able to fit 4 potatoes in a 6 quart Instant Pot, and will need to cook the potatoes for 14 minutes on high.
  • For 6 ounce potatoes, or smaller, you’ll be able to fit 5-6 potatoes in a 6 quart Instant Pot, and will need to cook the potatoes for 12 minutes on high.
  • If you don’t have a trivet for the inside of your Instant Pot, you can also place two small ramekins, with the opening facing down, in the Instant Pot, then place the potatoes on the ramekins. This will allow you to add the water to the bottom of the Instant Pot, while still keeping the potatoes from touching the water.
  • Check to see if the baked potatoes are done cooking by gently pushing a knife into the center. If it glides in without resistance the potatoes are done. If it still feels firm, the potatoes need to cook more.
  • If the potato is not done at the end of the cooking time, continue to cook on high pressure in increments of 3-5 minutes at a time. Start with three minutes for smaller potatoes and five minutes for larger potatoes.
  • Keep these cooked Instant Pot baked potatoes in an airtight container in the refrigerator for up to 5 days.
  • You can also place cooled leftover baked potatoes in a freezer-safe airtight container, and freeze for up to 6 months.
  • To reheat baked potatoes, you can use the microwave for the quickest results. To crisp the skin, place them in an air fryer or oven. I recommend 2 minutes in the microwave, 5 minutes in the air fryer at 400°F, or 15 minutes in the oven at 350°F.

Nutrition Information

Calories 168kcal (8%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 0.2g (0%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Sodium 11mg (0%) Potassium 888mg (25%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 2mg (0%) Vitamin C 12mg (13%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4potatoes

Amount Per Serving

Calories 168

% Daily Value*

Calories 168kcal 8%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 0.2g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g 1%
Sodium 11mg 0%
Potassium 888mg 19%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 2mg 0%
Vitamin C 12mg 13%
Calcium 28mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.