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February 8, 2020

Instant Pot Baked Potatoes

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Instant Pot Baked Potatoes—make fluffy, moist baked potatoes in your Instant Pot without foil and in just a few minutes!

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Related: SLOW COOKER baked potatoes recipe

baked potato with cheese, sour cream and bacon on a white plate

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.”

fresh harvest premium idaho potatoes

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

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baked potato with cheese, sour cream and bacon on a white plate

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.

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baked potatoes in an instant pot lined up vertically

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 or an air fryer lid 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 Funeral Potatoes

Instant Pot Cheesy Potatoes and Sausage

Instant Pot Potato Cheese Soup

Instant Pot Beef and Cheddar Potatoes

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Instant Pot Baked Potatoes


★★★★★

5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
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Description

Make fluffy, moist baked potatoes in your Instant Pot without foil and in just a few minutes!


Ingredients

Units Scale
  • Desired number of Idaho russet potatoes (you can fit up to about 15 medium size russet potatoes in the 6 quart Instant Pot)
  • 1 1/2 cups water

Instructions

  1. Pour 1 ½ cups water into the bottom of your Instant Pot liner. Place a trivet in the bottom of your Instant Pot liner. 
  2. 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. 
  3. 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). 
  4. When the time is up let the pot sit for 5-15 minutes and then move the valve to venting. Remove the lid.
  5. 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. 
  6. 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.  

Did you make this recipe?

Tag @365dayscrockpot on Instagram

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baked potato with cheese, sour cream and bacon on a white plate

*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.

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46 Comments Filed Under: 5 ingredients or less, All Recipes, Dump and Go, Gluten Free, Healthy, Instant Pot, Potatoes, Side Dish, Summer Tagged With: states, dairy free

Recommendations

Comments

  1. Jim Bob says

    April 11, 2021 at 10:43 am

    This is Jim Bob — Howdy Karen

    My wife is still on the ‘Keto” diet, but for me, I just cooked fall off the bone BBQ pork ribs in the Instant Pot and was looking for something to go with the ribs and here you come with ‘IP baked potatoes’ …. both turned out perfect. Thank you for both recipes.

    Reply
    • Karen says

      April 12, 2021 at 12:23 pm

      Nice! I’m glad you could make the baked potatoes. It’s easy to make as few or as many as you need!

      Reply
  2. Bek says

    April 10, 2021 at 5:11 pm

    To me, the best thing about this recipe is that it leaves my oven AND my microwave open and available for other tasks! It drives me crazy when I’m trying to bake or roast one thing at 350, while my potatoes need a significantly higher temp. This will make it far easier to cook multiple foods with various requirements, and STILL manage to get everything done at the same time!

    ★★★★★

    Reply
    • Karen says

      April 12, 2021 at 12:36 pm

      Yep! I agree Bek!

      Reply
  3. Doris Forrest says

    February 26, 2021 at 11:05 am

    Hi KAREN,
    HOW LONG WOULD YOU DO JUST TWO POTATOES AND WOULD IT BE THE SAME RECIPE THAT YOU SHOW?

    Reply
    • Karen says

      February 26, 2021 at 12:14 pm

      yes. Keep the same directions for only 2 potatoes.

      Reply
  4. Sandra Douglas says

    February 22, 2021 at 3:01 pm

    Thank you for all your recipes.
    I am wondering what psi do you set for the potatoes.
    I always see the time to cook on the recipes, but, since I am new to cooking this way, I am a bit confused.
    I appreciate some guidance on this psi matter.
    Thank you

    Reply
    • Karen says

      February 23, 2021 at 2:16 pm

      PSI? I use the high pressure setting on my Instant Pot. It’s a 6 quart duo.

      Reply
  5. Marilyn says

    December 4, 2020 at 11:47 am

    I am so very appreciative for your recipes. So easy to understand and so 😋 yummy! Thank you!

    Reply
    • Karen says

      December 5, 2020 at 9:16 pm

      You’re so welcome!

      Reply
  6. Franz says

    October 31, 2020 at 8:48 am

    Does not make sense economically, or effort & time wise, to use IP for one or two potatoes when microwave is simple and quick – and clean.

    Reply
    • Karen says

      November 2, 2020 at 5:30 pm

      Lots of people don’t like using their microwaves so the IP is a good idea for them 🙂

      Reply
  7. Venita Gipson says

    September 28, 2020 at 5:40 am

    What is the timing to cook just 1 potato in the instant pot? I always have to add more time. Thanks for the for horizontal tip

    Reply
  8. Jim says

    September 20, 2020 at 2:28 pm

    How long would you use for Yukon gold potatoes?

    Reply
    • Karen says

      September 21, 2020 at 1:32 pm

      I would say 18 minutes

      Reply
  9. Marie says

    July 4, 2020 at 2:43 pm

    Would sweet potatoes work in the instant pot?

    Reply
    • Karen says

      July 6, 2020 at 2:22 pm

      Yep! The cooking time will vary depending on how big they are. I’ve seen some huge sweet potatoes out there.

      Reply
  10. Idaho N8V says

    June 29, 2020 at 8:00 pm

    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.

    Reply
    • Karen says

      June 30, 2020 at 1:03 pm

      But potatoes are soooo delicious!!! 😊 I will try more of the other foods too!

      Reply
    • Jeanette says

      July 22, 2020 at 9:46 am

      You could always start your own blog with all of the amazing things that Idaho offers! 😊

      Reply
      • Kathy says

        October 7, 2020 at 4:34 pm

        👍🏼

        Reply
    • Bek says

      April 10, 2021 at 5:08 pm

      But…But…POTATO! I’ve never met a potato I didn’t love enough to marry and bear its tater tots! EVERY state is “more than,” but many of us spudaholics say “Thank you, GOD, for Idaho!” every time we bake a potato.

      Reply
    • Ann says

      April 10, 2021 at 7:01 pm

      Couldn’t agree more!!

      Reply
  11. Helen says

    June 24, 2020 at 6:11 pm

    I consider a medium potato 10-11 ounces??
    Small, medium, large defined would be helpful.
    Thanks for always solving all our problems!! 😊

    Reply
    • Karen says

      June 24, 2020 at 9:28 pm

      Yes that’s about right. Although with this recipe you can use large or small potatoes. They should all work great.

      Reply
      • Idaho N8V says

        July 1, 2020 at 2:23 pm

        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.

        Reply
        • Karen says

          July 2, 2020 at 2:12 pm

          Well those sound fantastic!

          Reply
        • kct3937 says

          November 27, 2020 at 10:39 am

          Seems reasonable that the recipe originated in McCall. McCall is a great place. Great fishing.

          Reply
  12. Thomas says

    June 11, 2020 at 12:17 pm

    Karen, I was wondering if you can do baked red potatoes in the Instant Pot?

    Reply
    • Karen says

      June 12, 2020 at 1:31 pm

      Yes you can! They won’t take as long. I would put them in for 15 minutes.

      Reply
  13. Sharon says

    April 13, 2020 at 8:55 am

    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.

    ★★★★★

    Reply
    • Karen says

      April 13, 2020 at 12:08 pm

      Next time you’ll have cheese! Haha! Still sounds amazing without

      Reply
  14. Mona says

    March 23, 2020 at 1:43 pm

    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?

    Reply
    • Karen says

      March 24, 2020 at 1:21 pm

      Hi Mona, just use 6 minutes per pound of chicken. Should turn out great!

      Reply
  15. Joyce says

    March 22, 2020 at 12:00 pm

    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!

    Reply
    • Deb says

      April 15, 2020 at 2:57 pm

      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.

      Reply
  16. Sara says

    February 28, 2020 at 6:38 pm

    Where can I find your daughter’s video on shredded chicken.
    Tried YouTube to no avail and here on your site unable to search

    Reply
    • Karen says

      February 29, 2020 at 1:53 pm

      Was it this one? https://youtu.be/Z7rsYcLOTts

      Reply
  17. Stacy Reed says

    February 9, 2020 at 4:01 pm

    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!

    Reply
    • Karen says

      February 11, 2020 at 1:00 pm

      Thanks Stacy for your tip! Glad you liked them 🙂

      Reply
  18. Lynne says

    February 9, 2020 at 2:00 pm

    I would set the end in a custard cup and cook as directed.

    Reply
  19. Kathy says

    February 9, 2020 at 1:14 pm

    I recently purchased the Mealthy CrispLid. How long would you cook the potatoes and at what temperature?

    Reply
    • Karen says

      February 11, 2020 at 1:05 pm

      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 🙂

      Reply
  20. Kim B. says

    February 9, 2020 at 1:10 pm

    Do you have a “trick” for doing the potatoes vertical if you’re only cooking 2 potatoes?

    Reply
    • Kathryn says

      February 9, 2020 at 1:30 pm

      I have the same question.

      Reply
    • Karen says

      February 11, 2020 at 1:15 pm

      Hi Kim, if you’re only doing 2 potatoes you can just lay them horizontally. They will cook perfectly!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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