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Instant Pot Baked Potatoes

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


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


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


  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!


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.