Instant Pot Baked Potatoes—make fluffy, moist baked potatoes in your Instant Pot without foil and in just a few minutes!
Related: SLOW COOKER baked potatoes recipe
Instant Pot Baked Potatoes
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. So far I’ve covered Alabama, Louisiana, Utah, Minnesota and Colorado. Today’s recipe is inspired by the gem state: Idaho.
Fun fact! I was born in the state of Idaho. I lived there for the first 3 years of my life. My grandma lives in Idaho and has for my whole life. My mom grew up on the family egg farm and now I do commercials for them from time to time. My fondest summer memories come from the long drive to Idaho to visit Grandma and Grandpa and my cousins who lived there. I have lots of wonderful memories from Idaho.
Idaho is famous for a few things: the cult classic Napoleon Dynamite, it’s beautiful mountains and scenery and of course potatoes. I know you all have a bag of Idaho potatoes at your home right now like I do! According to idahopotato.com, “Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho Potatoes their unique texture, taste and dependable performance.”
So to celebrate Idaho I thought I would share the method of how to make Instant Pot baked potatoes with you today. Now some of you are saying “if the potatoes are cooked in the Instant Pot they aren’t ‘baked’ potatoes.” And technically you are correct. However these steamed Instant Pot potatoes are served the same way as oven baked potatoes and so I will continue to call them baked potatoes even though they are not baked.
I love making baked potatoes in the Instant Pot because they are:
- faster than the oven
- fluffy and moist
- don’t require foil
- you can pile in as many potatoes as will fit (even past the max fill line)
Baked Potato Topping Ideas
Instant Pot baked potatoes are perfect for a baked potato bar! Get all the fun toppings lined up in cute bowls (I like these ones*) and then keep the potatoes warm in your Instant Pot on the warm setting until everyone has eaten. Some ideas for topping are:
- crumbled bacon
- grated cheese
- cheese sauce
- steamed broccoli
- chili
- sour cream
- plain yogurt
- butter
- salt and pepper
- chives
- green onions
- cubes of ham
- chunks of chicken
- taco meat
- salsa
- cottage cheese
- everything bagel seasoning
How to Make Instant Pot Baked Potatoes
Start by pouring 1 ½ cups of water into the bottom of your Instant Pot liner. This amount will be the same regardless if you’re using a 3, 6 or 8 quart pot or how many potatoes you put into the pot.
Place your trivet in the bottom of the pot. I used the metal trivet* that came with my Instant Pot.
Wash your potatoes and prick each one with a fork about 6 times. Line up the potatoes vertically on top of the trivet. By cooking the potatoes vertical I believe they get more fluffy and delicious. You can also pile them horizontally into the pot. If you do so please put the thickest potatoes in the bottom and the smaller potatoes on top. I fit 11 medium size Russet potatoes in my pot. If possible, use potatoes of similar size. The thicker the potato, the longer it takes to pressure cook.
Pressure cook the potatoes for 25 minutes. And then use a 5-15 minute natural pressure release. The closer you get to 15 minutes the more moist the potatoes will be. But if you’re in a pinch you can quick release the potatoes and it will be just fine!
If you like a crispy skin rub a little olive oil on the potato and put it under the oven broiler. Turn it a few times until it is dry and crisp. Alternately you could use the Mealthy Crisplid* for this part.
Serve up your baked potatoes with your favorite toppings! I like butter, sour cream, salt and pepper, cheese and bacon crumbles.
More Recipes to make with Idaho Potatoes…
Instant Pot Cheesy Potatoes and Sausage
Instant Pot Potato Cheese Soup
Instant Pot Beef and Cheddar Potatoes
Want more tried and true Instant Pot recipes?
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Instant Pot Baked Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Description
Make fluffy, moist baked potatoes in your Instant Pot without foil and in just a few minutes!
Ingredients
- Desired number of Idaho russet potatoes (you can fit up to about 15 medium size russet potatoes in the 6 quart Instant Pot)
- 1 ½ cups water
Instructions
- Pour 1 ½ cups water into the bottom of your Instant Pot liner. Place a trivet in the bottom of your Instant Pot liner.
- Wash the potatoes and poke each one about 6 times with a fork. Line up the potatoes vertically in your Instant Pot (see picture above). Then lay any extra potatoes on top.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 25 minutes (if your potatoes are HUGE you may need more time but 25 minutes should be enough for most potatoes).
- When the time is up let the pot sit for 5-15 minutes and then move the valve to venting. Remove the lid.
- Optional step: If you like a crispy skin rub a little olive oil on the potato and put it under the oven broiler. Turn it a few times until it is crisp.
- Serve up your baked potatoes with your favorite toppings!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
The amount of water will be the same regardless if you’re using a 3, 6 or 8 quart pot or how many potatoes you put into the pot.
You can fill the potatoes past the max fill line because they aren’t liquid it will be just fine.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Would sweet potatoes work in the instant pot?
Yep! The cooking time will vary depending on how big they are. I’ve seen some huge sweet potatoes out there.
Potatoes… really. OK they are on our license plates, but there is so much more than baked potatoes. As a born and raised Idahoan, we have A large and rich Basque culture, some very good craft beer and wines, fish, beef, lamb, buffalo, abundant wild game, fruit & vegetables beyond potatoes and grains. Literally few more seconds of “research” and you could have avoided making Idaho’s recipe a cliche.
But potatoes are soooo delicious!!! 😊 I will try more of the other foods too!
You could always start your own blog with all of the amazing things that Idaho offers! 😊
I consider a medium potato 10-11 ounces??
Small, medium, large defined would be helpful.
Thanks for always solving all our problems!! 😊
Yes that’s about right. Although with this recipe you can use large or small potatoes. They should all work great.
Thanks for the reply to my mostly tounge-in-cheek, but a bit snakry post. I don’t know why I didn’t have them at the top of my list in the original post. I give you a true Idaho original, the finger steak.
The legend says a couple of years after WW II at a fire camp near McCall a grizzled ‘ole cook, looking to use up steak/roast trimmings, battered and fried them. History was made, one of the greatest foods ever was loosed upon the earth.
Typically the restaurant made versions are deep fried, but I wonder how they would work in an air fryer? I’ve not taken the plunge for an air fryer yet.
I’ve had in restaurants and made myself versions using already cooked roasts, par cooked steak or trimmings and raw beef (as well as buffalo and elk). Pride of the West all purpose batter mix (the yellow box) is a good and readily available starting point for batter. I find soaking the meat in buttermilk for for an hour or 2 then drying and coating with corn starch before battering helpful. Typically served with French fries and your preference of cocktail sauce, horseradish (usually in a creamy sauce), barbeque sauce, fry sauce, or even ranch or thousand island.
Well those sound fantastic!
Karen, I was wondering if you can do baked red potatoes in the Instant Pot?
Yes you can! They won’t take as long. I would put them in for 15 minutes.
Turned out great. I let them sit for the full 15 minutes. Rubbed them with olive oil and put under the broiler for a few minutes. Served it with bacon, sour cream, butter and scallions. I realized several hours later that I had forgotten to put out the cheese. Oh well, it was still good.
★★★★★
Next time you’ll have cheese! Haha! Still sounds amazing without
How would you recommend adapting your your roasted chicken recipe if using a thawed bird? Do you think the results are better if cooked frozen in this recipe?
Hi Mona, just use 6 minutes per pound of chicken. Should turn out great!
Karen,
Thanks for so many great IP recipes! Love to make Baked Potatoes in the IP and like the “new” idea to
stand them up in the trivet.
A request/question–Can you stop ads from showing inside your recipe ingredients and directions area? They are VERY annoying!
If you tap the Print Recipe button you can see the recipe without ads. If I want to save on my device, I just do a screen shot. You won’t see the article info but if you just need to reference the recipe, I’ve found this extremely helpful.
Where can I find your daughter’s video on shredded chicken.
Tried YouTube to no avail and here on your site unable to search
Was it this one? https://youtu.be/Z7rsYcLOTts
Would like to answer the question about the vertical potatoes if you’re only cooking 2, I slightly lean them against the side of the pot and carefully put on the top. And by the way they were freaking delicious!
Thanks Stacy for your tip! Glad you liked them 🙂
I would set the end in a custard cup and cook as directed.
I recently purchased the Mealthy CrispLid. How long would you cook the potatoes and at what temperature?
I would cook for 3 minutes at 500 then flip them (use tongs) and do 3 minutes on other side. Use the fryer basket and get rid of the water that’s in there. Work in batches if necessary 🙂
Do you have a “trick” for doing the potatoes vertical if you’re only cooking 2 potatoes?
I have the same question.
Hi Kim, if you’re only doing 2 potatoes you can just lay them horizontally. They will cook perfectly!