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instant pot baked potatoes with sour cream and chives

Instant Pot baked potatoes with crispy skin

Fast and fluffy Instant Pot baked potatoes recipe! Step by step instructions to make baked potatoes in the Instant Pot and get crispy skin. 

Course Side Dish
Cuisine American
Keyword instant pot, pressure cooker
Prep Time 5 minutes
Cook Time 37 minutes
Broiling time 2 minutes
Total Time 44 minutes
Servings 4 potatoes
Calories 168 kcal
Author Trish Bozeman

Ingredients

  • 4 medium russet potatoes, scrubbed well
  • 1 ½ cups water

To get crispy skin

  • 1 tsp olive oil
  • ½ tsp sea salt
  • Optional toppings: salt and pepper, butter, sour cream, chives, grated cheddar cheese

Instructions

  1. 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.

  2. 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

  1. 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.

  2. 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. 

  3. Serve hot with all your favorite toppings. Salt and pepper, butter, sour cream, chives, and/or grated cheddar cheese. Enjoy!

Recipe Notes

The cook time will vary depending on your Instant Pot. Mine took 12 minutes to come to pressure, 15 minutes of cook time, then 10 minutes of natural release time. Total closed lid time: 37 minutes.

Cook time is for 4 medium russet potatoes. For smaller potatoes, cook 12 minutes. Larger potatoes, cook 18 minutes.

Nutrition Facts
Instant Pot baked potatoes with crispy skin
Amount Per Serving (1 potato)
Calories 168 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 15mg1%
Potassium 888mg25%
Carbohydrates 38g13%
Fiber 3g12%
Sugar 1g1%
Protein 5g10%
Vitamin C 12.1mg15%
Calcium 31mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.