Instant Pot Baked Potatoes Recipe (with Crispy Skin!)
Instant Pot Baked Potatoes are a quick and easy way to enjoy soft, fluffy potatoes with minimal effort in just under 30 minutes!
Servings 6
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)