Easy Foolproof Instant Pot Baked Potatoes

Disclosure:  This post may contain some affiliate links.  This means if you click on a link and purchase the item, I will receive an affiliate commission.  Regardless, I only recommend products or services I use personally and believe will add value to my readers.  Thanks for your support!   See my disclosure policy Here.


These easy Instant Pot baked potatoes are light and fluffy with almost no effort at all. They turn out perfect every single time! This is great for a potato bar, meal by itself, or a side item to a meal.

Baked potatoes with cheese, bacon cream fresh and chive

Baked Potatoes In Minutes!

We don’t make baked potatoes too often, mainly because they take forever to bake and often take up too much oven space. However, that’s completely changed now that we started making them in the Instant Pot. Even though we still do not make them too often! At least now it is easier when we do have them.

What’s great about using the Instant Pot is that you do not have to babysit the potatoes, and they are guaranteed to cook perfectly every time. I like the Instant Pot because it is doing all the cooking.

If you like crisp potato skins, you can rub them with oil after they come out of the instant pot, sprinkle some coarse sea sat on them and bake them for 10 minutes in the oven. This trick gives you the best of both worlds!

Tips for Instant Pot Potatoes

  • Poke to Prevent Explosions – piercing the potato skins all over with a fork allows steam to escape so your potatoes don’t burst.
  • Use a rack – keep the potatoes on the rack without touching the water.
  • Add cold water – for consistent cooking results, add 1 cup of cold water.
  • Even-sized potatoes – to ensure the potatoes are done on time, use potatoes that are even thickness and size.

Instant Pot Baked Potato Time Chart

All size potatoes cook on high pressure with natural release.

  • Smaller Russet Potatoes (5 oz each) — 12 minutes
  • Medium Russets (6-7 oz)14 minutes
  • Large Russets (8 oz) — 16 minutes for large potatoes
  • Extra Large Russets (10-14 oz) — 18-20 minutes

Once the potatoes are fully cooked, let the pressure come down naturally. This means you won’t switch the valve over to venting. Instead, you’ll wait for 7-10 minutes until the pin drops.

Add Toppings

Let the potatoes cool for 5 minutes before cutting them down the center lengthwise and pressing the ends towards the center of the potato. This will help them “pop” open.

Add a small pat of butter along with some freshly cracked black pepper.

If plain potatoes are your thing, enjoy! If you’d rather fancy them up a bit, go for it!

  • Grated Cheese
  • Sour Cream
  • Chives or green onion
  • Bacon crumbles


Instant Pot Baked Potatoes

Instant Pot Baked Potatoes

Yield: 4-8 potatoes
Prep Time: 5 minutes
Cook Time: 35 minutes
Additional Time: 15 minutes
Total Time: 55 minutes

These easy Instant Pot baked potatoes are light and fluffy with almost no effort at all. They turn out perfect every single time!


  • 4-8 Russet or sweet potatoes
  • 1 cup cold water
  • Canola oil — grapeseed or avocado oil
  • Coarse kosher sea salt


  1. Prepare Instant Pot: Place a trivet in the bottom of a 6-quart instant pot or 8-quart instant pot. Add 1 cup cold water.
  2. Scrub Potatoes: Thoroughly wash the potatoes.
  3. Pierce Potatoes: Poke the potatoes all over with a fork and arrange on the rack.
  4. Pressure Cook: Cover with lid and set the valve to the 'sealing ' position. Set to manual high pressure for 16 minutes, or according to the time chart*.
  5. Natural Pressure Release: Once the cooking time is up, let the pressure release naturally (usually about 15 minutes) or until the pressure indicator drops indicating there is no pressure behind it. Switch the valve to the venting position to release any remaining steam before carefully removing the lid.
  6. Check for doneness: Poke potatoes to test for doneness, then remove them to a plate using tongs.
  7. Serve Potatoes: Cut potatoes in half and serve with your favorite toppings (sour cream, bacon, cheese, chives), or let them cool and use them for Potato Salad.


*Instant Pot Baked Potatoes Time Chart:

  • Smaller Russet Potatoes (5 oz each) - 12 minutes
  • Medium Russet Potatoes (6-7 oz each) - 14 minutes
  • Large Russet Potatoes (8 oz each) - 16 minutes
  • Extra Large Russet Potatoes (10-14 oz each) - 18-20 minutes

Do you want to make this recipe with sweet potatoes? It is very simple; Add an additional 6 minutes to each of the given times in the recipe above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Did you try this recipe? Be sure to leave a rating and tag @lemonsliferead on Instagram with the hashtag #lemonsliferead so I can see what you made!

Pin this post to read later


Lemons Life and Reading, owns all rights on their images and does not allow for its original recipes and photos to be reproduced elsewhere except on this site unless authorization is given.  If you enjoyed the recipe and would like to publish on your own site, please re-write in your own words, and link back to my site and recipe page.  Read my disclosure and copyright policy.  This post may include affiliate links.


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *