Instant Pot Baked Potatoes

instant pot baked potato with toppings on a plate
Diana Rattray
Prep: 7 mins
Cook: 18 mins
Pressure Build/Release: 15 mins
Total: 40 mins
Servings: 4 servings
Yield: 4 potatoes
Nutritional Guidelines (per serving)
290 Calories
0g Fat
64g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 290
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 44mg 2%
Total Carbohydrate 64g 23%
Dietary Fiber 7g 25%
Total Sugars 3g
Protein 8g
Vitamin C 25mg 124%
Calcium 56mg 4%
Iron 3mg 18%
Potassium 1645mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Instant Pot makes whole potatoes a breeze to cook in a fraction of the time it takes in the oven. Plus, the Instant Pot generates far less heat, which means you can enjoy baked potatoes any time of the year.

You can bake any variety of potato, but high-starch russets or potatoes labeled "baking potatoes" yield the fluffiest, creamiest results. 

The cooking time depends on the size of the potatoes, which can vary greatly. Here's the general cooking timetable (high pressure):

  • Small Potatoes (4 to 6 ounces): 12 minutes
  • Medium Potatoes (6 to 10 ounces): 15 minutes
  • Large Potatoes (10 to 12 ounces): 18 minutes
  • Extra-Large Potatoes (12 to 14 ounces): 20 minutes

Because potatoes can be all kinds of shapes and sizes, it can be difficult to judge doneness. An instant-read thermometer is the best way to test baked potatoes. Insert the thermometer into the center of the thickest potatoes. The temperature should register around 208 F. If they are much over that temperature, they will still be fluffy, but you might see more splits in the skin. If they are underdone, replace the lid and cook them at high pressure for a minute or two longer.

The Instant Pot cooks using steam, so the skin will be moist, not be crisp. If you prefer a crisp skin, transfer the cooked potatoes to a baking pan and place them under the broiler for a few minutes.


  • 4 large russet potatoes

  • 1 cup water

Steps to Make It

  1. Gather the ingredients.

    ingredients for instant pot baked potatoes
    Diana Rattray
  2. Scrub the potatoes. Prick each potato about 5 or 6 times with the tines of a fork.

    pricking the potatoes with a fork
    Diana Rattray
  3. Pour 1 cup of water into the inner pot of the Instant Pot and place a trivet or steaming basket in the pot. Arrange the potatoes on the trivet or in the steaming basket.

    russet potatoes in the instant pot
    Diana Rattray
  4. Place the lid on the pot and make sure the steam release valve is in the sealing position. Select the pressure cook/manual button (high pressure) and set the timer (12, 15, 18, or 20 minutes, depending on size). When the time is up, let the pressure come down naturally for 10 minutes. Follow the manufacturer's instructions for a quick release and remove the lid.

    instant pot baked potatoes in steamer basket
    Diana Rattray
  5. Serve the potatoes with your favorite toppings and enjoy!

    stuffed potato from instant pot baked potato
    Diana Rattray

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variations

  • Twice-Baked Sour Cream and Chive Potatoes: Scoop the potato pulp into a bowl. Make sure to leave a thin shell. Mash the potato. For each potato, add about 2 tablespoons of sour cream, 1 tablespoon of milk, 1 teaspoon of chopped chives, and salt and pepper, to taste. Spoon the mashed potato back into the shells and top with cheese, if desired.
  • Tex-Mex Potatoes: Split the potatoes in half lengthwise or slice a small piece from the top. Top the potatoes with salsa and shredded cheese. Broil the potatoes for a minute or two to melt the cheese. Serve with sour cream and garnish with sliced green onions.
  • Chili Potatoes: Slice the potatoes in half lengthwise and top with chili and shredded cheese. Broil for a minute or two to melt the cheese, if desired.


  • To keep the potato skins from splitting or flaking, try wrapping each potato in foil. Foil-wrapped potatoes will take longer to cook under pressure, so add about 7 minutes to the cooking time.