Fast and fluffy Instant Pot baked potatoes recipe! Step by step instructions to make baked potatoes in the Instant Pot and get crispy skin.
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Hi, Rhubarbarians! Quick and easy, fast and fluffy Instant Pot baked potatoes comin atcha today!
We are a family that LOVES potatoes. L-O-V-E-S THEM! Whether it's vegan potato salad, potato soup, or the best fries ever, you can bet your booty we are eating them at least once per week. Aaaaallll year long too. They are just so versatile and delicious!
Quick and easy baked potatoes
Baked potatoes in the Instant Pot are the quickest and fluffiest baked potatoes you will ever make!
Why the Instant Pot? It only takes 37 minutes to cook a whole pot of medium russet potatoes in the Instant Pot. And that includes time for the IP to come up to pressure AND release pressure. WOOOOO-HOOO! That is so much less than the time it takes to cook a baked potato in the oven.
The Instant Pot also allows for a "set it and forget it" mindset. No checking on them and wondering if they're done or flipping them halfway through. Just a push of a button and you will end up with the fluffiest baked potatoes ever.
What is the texture like? SO SUPER FLUFFY! The potatoes actually steam rather than bake in the Instant Pot, which makes them moist and fluffy every single time.
Have you tried our 20-minute Instant Pot spaghetti squash?
What kind of potatoes should I use?
I like to stick with the classic potato for baked potatoes: russet potatoes. You know, the giant brown ones you can buy in huge bags. THOSE potatoes.
Russet potatoes have a thick skin and a starchy, fluffy interior. They are perfect for making baked potatoes because the skin acts like a little bowl for that fluffy, mashed potato goodness. They are super starchy, so they will be super fluffy when baked.
Here's what you'll need
- Potatoes: we like russet potatoes the best for baked potatoes.
- An Instant Pot: we have the Instant Pot Duo Nova 7-in-1 6 quart.
- A fork: for poking shallow holes in the potatoes.
- A steamer basket or trivet insert for the Instant Pot: this keeps the potatoes above the water when cooking.
- Water: for cooking.
- A sheet pan: (optional) for broiling the potatoes after steaming.
- Olive oil and sea salt: (optional) for getting crispy skin on the potatoes.
- A knife: for opening up the potato skin before eating.
- Baked potato toppings: (optional) salt and pepper, butter, sour cream, chives, and/or grated cheddar cheese.
Don't have a steamer basket or trivet insert for the Instant Pot? No problem! Just roll up some tin foil into balls and place them in the bottom of the Instant Pot. They should keep your potatoes out of the steaming water.
How to make them
First, you'll want to make sure your potatoes are scrubbed and cleaned well. Russet potato skin can hold a lot of dirt, and if you don't scrub them well, you will be able to taste it. A 6-quart Instant Pot will hold about 4 medium russet potatoes. Be sure that the potatoes are all roughly the same size so they cook evenly.
Prick the potatoes all over with a fork about 10-15 times. Place the metal steamer rack in your Instant Pot and fill with water until just below the bottom of the rack. Layer your potatoes in (ok to stack them), close the lid, and set the pressure release valve to "sealing." No foil needed!
How long to cook them will depend on the size. Cook on high pressure for:
- 12 minutes for smaller potatoes. Less than 2" in diameter.
- 15 minutes for medium potatoes. About 2" to 3" in diameter.
- 18 minutes for large potatoes. Above 3" in diameter.
We use a 6-quart Instant Pot and it takes 12 minutes to come up to pressure. After cooking for 15 minutes, let the pressure naturally release for 10 minutes, then manually release the rest of the pressure. Open the lid and your potatoes will be baked to perfection!
How to get the skin crispy!
To get that crispy skin we all love on baked potatoes, you will need to pop the potatoes in the oven under the broiler after they are cooked in the Instant Pot. Preheat your broiler and place the whole potatoes on a baking sheet. Brush with a bit of olive oil and salt and broil for about 2 minutes or until the skin is crispy. Watch them while you do this so they don't burn!
Have you tried our Instant Pot baby potatoes with herb garlic butter?
How to serve them
- As a side dish: We love them as a side dish! Serve them alongside portobello mushroom burgers or an arugula chickpea salad.
- Stuffed baked potato: Stuff them with vegan cacciatore, quinoa chili, or Ethiopian lentil stew.
- Try a potato bar: The topping possibilities are endless!
Yes! Just make sure they aren't stuffed too tightly into the Instant Pot. They need enough room to steam.
No problem! Just roll up some tin foil into balls and place them in the bottom of the Instant Pot. They should keep your potatoes out of the steaming water.
Yes. The Instant needs liquid to function properly.
No. Foil is no recommended for baked potatoes in the Instant Pot.
Have a question? Let us know in the comments below and we will get back to you as soon as we can!
Instant Pot baked potatoes with crispy skin
- 4 medium russet potatoes, scrubbed well
- 1 ½ cups water
To get crispy skin
- 1 teaspoon olive oil
- ½ teaspoon sea salt
- Optional toppings: salt and pepper, butter, sour cream, chives, grated cheddar cheese
- Make sure your potatoes are scrubbed and washed well. Poke shallow holes in the potatoes all over with a fork. Place the steamer rack into your Instant Pot and add the water. Layer the potatoes on top of the rack. Close the lid and set the pressure release valve to "sealing." Set to pressure cook on high pressure. 12 minutes for small potatoes, 15 minutes for medium, and 18 minutes for large.
- When the potatoes have cooked and the timer goes off, wait another 10 minutes to let the pressure naturally release. Then manually release the pressure the rest of the way. When the floating valve completely drops, you can open the lid.
For the crispy skin
- Place the cooked potatoes on a sheet pan and rub each one with a bit of olive oil. Top with a sprinkling of sea salt and place under the broiler. Broil for about 2 minutes, watching them so that you crisp up the skin but don't burn it.
- Remove from the oven. Slice the potatoes lengthwise to about the middle of the potato and fluff the inside of the potato with a fork. Or squeeze the bottom with your fingers to puff up the inside of the potato.
- Serve hot with all your favorite toppings. Salt and pepper, butter, sour cream, chives, and/or grated cheddar cheese. Enjoy!
Note: Nutrition facts are for the potatoes only and not the toppings.
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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