Instant Pot baked potatoes are a quick and easy way to enjoy soft, fluffy potatoes with minimal effort. Using a pressure cooker significantly reduces the cooking time compared to baking in the oven, making it a convenient option for busy days.
Table of Contents
- Why You'll Love This Recipe
- Instant Pot Baked Potatoes Key Ingredients
- Substitutions and Variations
- How to Make Instant Pot Baked Potatoes
- Instant Pot Baked Potatoes Recipe Tips
- Frequently Asked Questions
- Store Instant Pot Baked Potatoes
- Reheat Instant Pot Baked Potatoes
- More Recipes You'll Enjoy
- Recipe Card
- Instant Pot Baked Potatoes Recipe (with Crispy Skin!)
- Comments
In just under 30 minutes, you will achieve a crispy, golden - brown skin that is perfectly cooked and can be enjoyed with butter, sour cream, cheddar cheese, and some chopped bacon, or any favorite toppings.
Why You'll Love This Recipe
Quick & Efficient Cooking - the Instant Pot drastically cuts down cooking time compared to oven-baking, making it a great option for busy days. You get perfectly cooked potatoes in a fraction of the time.
Soft & Fluffy Interior - the pressure cooking process steams the potatoes thoroughly, ensuring they turn out light, tender, and fluffy on the inside - perfect for absorbing butter, sour cream, or any toppings you love.
Crispy, Flavorful Skin - a quick finish in the oven or air fryer gives the potatoes a deliciously crispy, golden-brown skin, adding texture and flavor that traditional steaming can’t achieve.
Minimal Effort - with just a few simple steps, you can achieve restaurant-quality baked potatoes without constant monitoring. It’s a mostly hands-off recipe, perfect for beginners and experienced cooks alike.
Customizable & Versatile - whether you prefer classic butter and salt, a cheesy topping, or a fully loaded potato with bacon and sour cream, this recipe is easy to customize to your taste. Plus, it works as a side dish or a main meal!
Instant Pot Baked Potatoes Key Ingredients
You will need these home staple simple ingredients to make these delicious baked potatoes with crispy skins:
- Large Russet potatoes - are ideal for baking due to their starchy texture, which results in a fluffy interior.
- Cup of cold water - is necessary for creating steam in the Instant Pot, which allows the potatoes to cook evenly under pressure.
- Olive oil or butter - brushed onto the potatoes before crisping, this helps achieve a golden, crispy skin while adding a rich flavor.
- Sea salt and black pepper - enhances the overall taste of the potatoes and adds a slight crunch to the skin when crisped in the oven or air fryer.
- Baked potatoes topping options - butter, sour cream, cheddar cheese, parsley or chives, and bacon bits.
Substitutions and Variations
These simple swaps and additions can enhance the flavor and texture of your Instant Pot baked potatoes to suit different preferences.
Substitutions:
- Potatoes: If russet potatoes aren’t available, try Yukon Gold for a creamier texture or red potatoes for a firmer bite.
- Olive Oil or Butter: Use avocado oil, coconut oil, or ghee for different flavors and crispiness.
- Salt: Swap with garlic salt, sea salt, or seasoned salt for extra flavor.
Variations:
- Garlic & Herb: brush the potatoes with olive oil and sprinkle with garlic powder, rosemary, or thyme before crisping.
- Cheesy Crust: after crisping, top the potatoes with grated Parmesan or cheddar cheese and return them to the oven or air fryer until melted.
- Spicy Kick: add paprika, cayenne, or chili powder to the oil before brushing for a bit of heat.
- Loaded Style: Serve with bacon bits, sour cream, green onions, and shredded cheese for a classic loaded baked potato experience.
How to Make Instant Pot Baked Potatoes
Follow these simple steps to make soft, fluffy Instant Pot baked potatoes with a crispy, golden-brown skin.
Prepare the Potatoes:
Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a paper towel.
Set Up the Instant Pot:
Place a metal trivet or steamer rack inside to keep the potatoes elevated above the water. Pour 1 cup of water into the Instant Pot.
Cook the Potatoes:
Arrange the potatoes on the trivet in a single layer. Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Pressure Cook” setting and cook on High Pressure (see NOTES in recipe card for cooking time).
Once done, allow a 10-minute natural pressure release, then carefully turn the valve to “Venting” to release any remaining pressure.
Crisp the Skin:
Preheat your oven on broil to 500°F or air fryer to 400°F.
Brush each potato with olive oil or melted butter and sprinkle with salt. Place the potatoes on a baking sheet and bake for 2-3 minutes (or air fry for 5-8 minutes) until the skin is crispy.
Serve and Enjoy:
Slice open the potatoes, fluff the inside with a fork, and add your favorite toppings like butter, sour cream, cheese, bacon bits, or chives.
Enjoy your perfectly cooked Instant Pot baked potatoes with crispy skin with broccoli, steak or chicken breast!
For full list of ingredients and instructions, see recipe card below.
Instant Pot Baked Potatoes Recipe Tips
Choose the Right Potatoes - for the best texture, opt for russet potatoes. Their high starch content creates a fluffy interior, perfect for baking. If you prefer a waxier potato, go for Yukon Gold for a creamier texture.
Use a Trivet for Even Cooking - always place the potatoes on a trivet or steamer rack inside the Instant Pot to keep them elevated above the water. This ensures even pressure cooking without the potatoes sitting in the water.
Pierce the Potatoes - before cooking, prick the potatoes with a fork a few times. This helps release steam and prevents them from bursting during the pressure cooking process.
Frequently Asked Questions
Yes, you can cook multiple potatoes in the Instant Pot. Just make sure they are similar in size for even cooking. Arrange them in a single layer on the trivet or stack them to avoid overcrowding.
It's a good idea to pierce the potatoes with a fork a few times before cooking. This helps release steam and prevents them from bursting during the pressure cooking process.
Yes, you can enjoy the potatoes right after pressure cooking. While they won't have the crispy skin, the inside will still be soft and fluffy. The skin can be eaten as is or removed if you prefer.
Store Instant Pot Baked Potatoes
Storing and reheating correctly will help keep your Instant Pot baked potatoes fresh and delicious!
- Cool Down First: allow the baked potatoes to cool to room temperature before storing to prevent excess moisture buildup inside the container.
- Storage Container: store the potatoes in an airtight container or wrap them in plastic wrap or foil. If you want to keep the skin crispy, wrap them loosely to avoid trapping moisture.
- Refrigeration: place the stored potatoes in the refrigerator if you plan to eat them within the next 3-4 days. Make sure they are properly sealed to maintain freshness.
- Freezing (Optional): you can also freeze baked potatoes for longer storage. Wrap them tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Reheat Instant Pot Baked Potatoes
- For Crispier Skin: reheat the potatoes in the oven at 375°F or in an air fryer at 400°F for 5-10 minutes to restore some of the crispiness.
- Microwave: if you prefer a quicker option, microwave the potato but be aware that the skin will not remain crispy.
Recipe Card
Instant Pot Baked Potatoes Recipe (with Crispy Skin!)
Ingredients
- 3 (3 lbs.) large Russet baking potatoes
- 1 cup cold water
- 1 tbsp. butter
- Salt and pepper to taste
- Toppings: sour cream cheddar cheese, chives or parsley, bacon bits
Instructions
Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a paper towel.
Set Up the Instant Pot:
- Place a metal trivet or steamer rack inside to keep the potatoes elevated above the water. Pour 1 cup of water into the Instant Pot.
Cook the Potatoes:
- Arrange the potatoes on the trivet in a single layer. Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Pressure Cook” setting and cook on High Pressure (see NOTES below for the cooking time).
- Once done, allow a 10-minute natural pressure release, then carefully turn the valve to “Venting” to release any remaining pressure.
Crisp the Skin:
- Preheat your oven on broil to 500°F or air fryer to 400°F.
- Brush each potato with olive oil or melted butter and sprinkle with salt. Place the potatoes on a baking sheet and bake for 2 minutes (or air fry for 5-8 minutes) until the skin is crispy.
Serve and Enjoy:
- Slice open the potatoes, fluff the inside with a fork, and add your favorite toppings like butter, sour cream, cheese, bacon bits, or chives.
- Enjoy your perfectly cooked Instant Pot baked potatoes with crispy skin!
Notes
- 12-15 minutes for small potatoes (6 oz - 8 oz)
- 15-18 minutes for medium potatoes (10 oz - 12 oz)
- 18-25 minutes for large potatoes (12 oz - 16 oz)
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