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!
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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!
FAQs
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!
Recipe
Instant Pot baked potatoes with crispy skin
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
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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Missy
Can I cook just 2 potatoes in my IP?
If so what is the cook time?
Trish Bozeman
Yep! You can cook as many or as few as you'd like as long as you don't fill it too full. Cook time will be the same, but the time to come to pressure will vary.
shae
I have a new InstantPot Duo Crisp.
I tried this recipe to a T...........and my potatoes NEVER cooked in the middle. They were still raw. Why? I kept adding more time - which only made the skin start to peel. After an hour, I realized, I should have just used the oven!
Any advice?
Trish Bozeman
Hmmm that's very strange! Were you trying to cook the potatoes in the air fryer lid? This recipe is for high pressure pressure cooking. Did you prick the potatoes with a fork?
Arthur
So easy and quick!
Sharon
This is my first time using the Instant Pot - I do have a Ninja Foodi and use it all the time, but the buttons are completely different.
Do I press Manual then adjust - to bring to 15 min.? Is this High Pressure, 15 min? Your instructions assume that a person is familiar with the Instant Pot which I am not... I am cooking 1 russet potato and 1 sweet potato on the rack with water up to the rack. Potatoes are coated in olive oil and coarse salt.
Keeping my fingers crossed....
Trish Bozeman
Hope I'm catching you in time! First make sure your sealing valve at the top of the lid is set to sealing. Then, you'll want to push the "pressure cook" button. Then use the "pressure level" button and make sure it's set to high pressure. You'll see the words change on the screen. Then use the plus and minus buttons to adjust the time to 15 minutes. That's it! When it starts building pressure it will beep a few times and will automatically start counting down when it's ready. When the timer goes off, just leave it alone for 10 minutes. You should see the time increasing on the IP. Push the sealing valve on top of the lid to venting until the pressure gauge (little metal knob next to the sealing valve) pops down. Then you can open the lid. Hope this helps, but let me know if you have any more questions!
Sharon
Thank you for your reply. I didn’t see this in time, but they turned out fine. I have the Pioneer Woman IP-Lux which does not have a Pressure Cook button or a pressure level button. I did press the Manual button then - button to adjust to 15 min. When it finally came to pressure, it said Lo 15 so I think I was on Lo pressure. When they were done I put them in my Foodi and turned in the Air Crisp for about 15 min. flipping halfway. The sweet potato was fluffy but the russet needed more time. Guess I will watch some Instant Pot 101 videos on You Tube. Thanks for your help.
Heather
If my instapot can hold more than 4, do i need to change the cooking time??
Patricia Bozeman
Nope! Just follow the guidelines for the size of potato. The Instant Pot might take a bit longer to come to pressure though.
Kirsten/ComfortablyDomestic
We are a house full of potato lovers over here, too. I adore baked potatoes, but I rarely make them because they take so long in the oven. While I use my Instant Pot every week, I've never tried to do baked potatoes in it. Your thorough instructions give me the confidence to try it!
Mackenzie
I love that you mentioned the amount of time it takes for the Instant Pot to come up to pressure and release the pressure in your opening. So often, I get excited about a one hour or less instant pot recipe, only to realize that the amount of time needed for the pressure makes it a 90 minute recipe. I really appreciate that you gave that information and that this recipe is so easy to make!
Debra
Brilliant! It never occurred to me to bake a potato in the insta pot. I love that you give a true time, by including bringing it up to pressure and releasing it in your time estimate. This is awesome for our potato bar nights.
Marisa Franca
It seems like the Instant Pot is a miracle piece of equipment -- now it makes fail-proof baked potatoes. We are great potato lovers and stuffing them makes a meal in itself.
Sean@Diversivore
Man, I love how many things you can do with an Instant Pot - and I especially love that people keep mastering and sharing new ideas and techniques. I used to eat more potatoes than I do now, but I kind of keep thinking that I'd like to tilt that back in the other direction. After all, a good baked potato is a thing of beauty - and now I can apparently have one in pretty much no time at all. Cheers!
Traci
I love to cook potatoes in the Instant Pot...and I'm always up for stuffing them with all the fixins. We can make a meal out of that any night of the week. And so easy too. Another reason to the IP. Thanks for sharing! 🙂
Annemarie
Thank you for talking about the heat up and release time for your baked potatoes! I'm learning to love my instant pot, but I really love knowing how long my dinner is actually going to take. I'm also here for faster potatoes which don't need the oven and are perfectly cooked. Triple win!
Annissa
Welcome to the world of Instant Pot! Looks like you've nailed the potatoes! They look super-fluffy. I haven't made potatoes in mine yet, but it would be a great way to do it without heating up the whole oven.
Tracy
Oh my gosh I did the SAME thing! My instant pot sat in the box for a month before I opened it... I was so intimidated by it! But once we started using it - I felt like I missed out on so much time and so much deliciousness!! We are also a potato loving (read obsessed) household here - I can't wait to make these!
Kris
Wow! I love using my IP, but I never made baked potatoes. These look so perfectly cooked and so fluffy and delicious. And, super easy!! I'm a baked potato nut, I'll skip even the most delicious decadent sides at a top notch steak house or restaurant, just cuz I can't pass a good loaded baked potato. Now...I can hardly wait to make them in my IP...with such ease. Thanks for the great recipe and tips for making the perfect spud!
Dana
What a smart recipe! I loving using my IP, but I feel like I do the expected with it: pasta, chicken, rice… I love coming across recipes that stop me in my tracks and have me all "Whoa. I never thought of that." These taters look SO fluffy and SO delicious. And I love how quick this is! In the oven it takes forever to get to that level of fluffiness. I'm not patient enough for that 😉
Patricia Bozeman
Give them a try, Dana! They are sooooo easy!
Gloria
I am a potato lover, and these look perfect to me. I could make a meal on stuffed baked potatoes. Pile on the sour cream and I am a happy girl. The perfect side to any protein.
Patricia Bozeman
Hey, fellow potato lover! We are actually having broccoli cheese stuffed potatoes tonight. LOL!