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Pressure Cooker Baked Potatoes

This recipe shows you how to make baked potatoes in a pressure cooker or instant pot and believe me, you'll never go back to oven or microwave baked potatoes again!

Prep Time
1 min
Cook Time
1 min
pressure up/pressure down
11 mins
Total Time
20 mins
Servings: 4 servings
Calories: 30 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 whole potatoes baking or large red or russet
  • 1 Cup water
  • 1 teaspoon salt kosher
  • 1 Tbs vegetable oil substitute: olive oil

Instructions

    Cup of Yum
  1. Wash and dry the potatoes. Use a knife and poke down into the flesh of the potatoes on all sides across the surface of the potato (about 12 holes). Poke down about ½ ".
  2. Place potatoes into the bottom of the pressure cooker or instant pot. If you have a rack for the bottom of your pressure cooker, use that, but no worries if you don't have one.
  3. Add 1 Cup of water. Seal the lid. Allow pressure cooker to come to pressure on high. Once pressurized, cook for 5-8 minutes (refer to cooking time chart in the article above this recipe or in the notes section. Once cooking time has elapsed, allow cooker to come back to regular pressure naturally.
  4. If you prefer crisp potato skins, remove potatoes from the pressure cooker, use a paper towel to rub the potato with oil and sprinkle with salt. Preheat the oven to 450. Bake the potatoes on a baking sheet at 450 for 10-15 minutes until the skins are as crispy as you prefer.

Notes

  • Single Layer - 5 minutes, natural release
  • Double Layer - 15 minute, natural release
  • Triple Layer -  25 minute, natural release
  • It is important to poke the holes in your potatoes, otherwise, they are likely to explode. 
  • Most steakhouse baked potatoes are russets. Red potatoes and yellow gold potatoes do not have a thick skin and are usually used for baking potatoes, but they will work. 
  • You do not have to bake the potato at the end, but the skin will be soft. 
  • Use tongs to remove the potatoes from the cooker, they are hot and wet and likely to burn you if you don't use caution. 
  • Allow the potatoes to cool for a few minutes before serving. 
  • I recommend using vegetable oil if crisping the skins, but you can use any edible oil or butter. 
  • Kosher salt makes a nice presentation for the salted skins. 
  • Wash your potatoes well before starting to remove all dirt. There's nothing worse than the crunch of a piece of sand when enjoying your potato.
  • Understand that the skins are soft and delicate after pressure cooking and to maintain an unmarred appearance, you'll have to be very gentle removing them from the cooker.
  • Remove the potatoes from the cooker and allow to drain for a few minutes, especially if you are not going to crisp the skins after pressure cooking.
  • If you are cooking 1 to 2 layers of potatoes, 1 cup of water will do. If cooking more, use 1.5 cups.
  • Do not overfill your pressure cooker.
  • If you have super giant potatoes (6" or longer), please understand that it may take longer to pressure cook these as it takes a while for the heat to reach the middle of the giant potato.

Nutrition Information

Serving 1potato Calories 30kcal (2%) Fat 4g (6%) Saturated Fat 3g (15%) Sodium 584mg (24%) Potassium 1mg (0%) Calcium 2mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 30

% Daily Value*

Serving 1potato
Calories 30kcal 2%
Fat 4g 6%
Saturated Fat 3g 15%
Sodium 584mg 24%
Potassium 1mg 0%
Calcium 2mg 0%
Iron 1mg 6%

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