Oh, friends, let me tell you about a little kitchen magic that’s completely changed my weeknights. You know those evenings when you’re just utterly exhausted, the fridge looks a bit sparse, and the thought of a multi-step dinner feels like climbing Mount Everest? Yeah, those. Well, I used to default to takeout or a sad bowl of cereal back then. But ever since I got my Instant Pot, a whole new world of quick, satisfying meals opened up. And at the very top of that list? These incredible Instant Pot Baked Potatoes. Forget everything you think you know about baked potatoes; this method is a game-changer. It’s so ridiculously simple, yet the results are *chef’s kiss*. I’m talking fluffy interiors, tender skins ready for all your favorite toppings, and that comforting, hearty goodness that just hits the spot. Seriously, if you’ve ever struggled with getting a baked potato perfectly cooked without spending an hour in the oven, this is for you. It’s faster, easier, and honestly, I think it makes them even better. I can’t wait to share this one with you!
What is Instant Pot Baked Potatoes?
So, what exactly *are* Instant Pot Baked Potatoes? It’s pretty much what it sounds like! Instead of wrestling with your oven for an hour or more, we’re using the pressure-cooking power of an Instant Pot to get those starchy wonders perfectly tender in a fraction of the time. Think of it as a super-charged shortcut to that classic, comforting baked potato experience. It’s essentially a steamed potato, but the pressure cooking creates this amazing environment that steams them from the inside out, resulting in an incredibly fluffy texture that’s just divine. The skin also stays wonderfully tender, which I actually prefer for this method. It’s not about a crispy skin here; it’s about pure, unadulterated potato perfection, ready to be loaded up with whatever your heart desires. It’s simple, honest, and delivers maximum comfort with minimal fuss. Honestly, it’s the closest thing to a magic trick I’ve found in the kitchen lately!
Why you’ll love this recipe?
What are some of the best reasons to make an Instant Pot Baked Potato?
The Flavor & Texture: The Flavor & Texture: The Flavor & Texture: This is the big one. While an oven-baked potato is lovely, the Instant Pot imparts this incredible, almost creamy fluffiness to the inside that is just out of this world. It feels so light and airy, like a little cloud of potato goodness. The skins, as I mentioned, are tender and easily pierced, making them perfect for soaking up all those delicious toppings. It’s pure comfort food, elevated.
Unbeatable Simplicity: Seriously, I’m not exaggerating when I say this is ridiculously easy. You literally just scrub your potatoes, toss them in the Instant Pot with some water, and let the magic happen. No preheating an oven, no worrying about temperature fluctuations. It’s a hands-off kind of cooking that’s a lifesaver on those chaotic evenings. My kids can even help prep the potatoes, and they get so excited watching them cook in the pot!
Cost-Efficient Marvel: Potatoes are one of the most budget-friendly ingredients out there, making this a wonderfully economical meal. They’re filling, nutritious (especially with the skin on!), and paired with simple toppings, they can stretch a meal a long way. It’s a satisfying meal that doesn’t break the bank, which is always a huge win in my book.
Endless Versatility: This is where the fun really begins! These Instant Pot baked potatoes are the perfect canvas for pretty much anything. You can go classic with butter, sour cream, chives, and bacon bits. Or, get adventurous with chili and cheese, broccoli and cheddar, Pulled Pork, or even a loaded vegetarian version with black beans, corn, and salsa. They’re fantastic as a main course for a light dinner or a hearty side dish for a BBQ. I’ve even seen people make dessert baked potatoes with cinnamon and brown sugar! The possibilities are truly endless, and that’s what makes this recipe so special and repeatable.
What I love most about this is that it takes a humble ingredient and makes it feel like a special treat, all while being incredibly practical. It’s the kind of recipe that makes you feel like a kitchen wizard without actually having to be one. I’ve made it so many times, and it never fails to impress, even my pickiest eaters.
How to Make Instant Pot Baked Potatoes
Quick Overview
This method is all about leveraging the pressure-cooking power of your Instant Pot to achieve perfectly tender baked potatoes in under an hour, start to finish. You’ll simply place your washed potatoes inside the pot with a bit of water, seal it up, and let it cook under pressure. Once done, you’ll do a quick natural release, and voilà! Fluffy, delicious baked potatoes ready for all your favorite toppings. It’s a streamlined process that eliminates the long wait times and guesswork associated with traditional oven baking.
Ingredients
The beauty of this recipe is its simplicity, relying on just a few key components:
For the Main Dish:
Russet Potatoes: About 4-6 medium-sized potatoes (around 6-8 ounces each). Russets are my go-to because their starchy texture makes them incredibly fluffy when cooked. Make sure they are all roughly the same size so they cook evenly. Give them a good scrub under cold water to remove any dirt – no need to peel them for this method; the skins are delicious!
Water: About 1 cup. This is essential for creating the steam needed for pressure cooking. Don’t worry, the potatoes won’t get watery; they’ll absorb the steam beautifully.
Salt: For seasoning the potatoes, both inside and out. A good pinch before cooking and more to taste afterwards!
For Serving (Your Favorite Toppings!):
Butter: Softened, because what’s a baked potato without butter?
Sour Cream or Greek Yogurt: For that cool, creamy counterpoint.
Shredded Cheese: Cheddar, Monterey Jack, Colby Jack – whatever you love!
Chopped Chives or Green Onions: For a fresh, oniony bite.
Bacon Bits: Crispy, smoky goodness.
Chili: A hearty beef or vegetarian chili is a classic for a reason.
Steamed Broccoli: For a touch of green and extra nutrition.
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Start by thoroughly washing your Russet potatoes under cold running water. Use a vegetable brush to scrub away any dirt or blemishes. You want them clean, but don’t worry about getting them perfectly spotless – a little character is good! Pat them dry with a clean kitchen towel. You can prick each potato a few times with a fork if you like, though with this pressure cooking method, it’s less critical than oven baking for preventing explosions. It can help a little with even cooking, though.
Step 2: Add Water to the Instant Pot
Pour 1 cup of water into the inner pot of your Instant Pot. This water is crucial for creating the steam that will cook your potatoes. Don’t add too much, as the potatoes will release some moisture themselves.
Step 3: Place Potatoes in the Instant Pot
Carefully arrange the prepared potatoes directly on top of the water in the Instant Pot. You can use a trivet if you have one, but it’s not strictly necessary; they’ll steam just fine sitting in the water.
Step 4: Seal and Cook
Secure the lid of your Instant Pot and make sure the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time for 12 minutes on High Pressure. For larger potatoes, you might add an extra 2-3 minutes, but 12 minutes is usually spot on for medium-sized ones.
Step 5: Natural Pressure Release
Once the cooking cycle is complete, let the pressure release naturally for about 10 minutes. This is called a “Natural Pressure Release” (NPR). After 10 minutes, carefully move the steam release valve to the “Venting” position to release any remaining pressure. Be cautious of the hot steam!
Step 6: Check for Doneness
Once all the pressure has been released, carefully open the lid away from your face. Use tongs to remove one potato and gently squeeze it with an oven mitt or pot holder. It should feel tender all the way through. If it still feels a bit firm, you can reseal the lid and pressure cook for another 2-3 minutes, followed by a quick release.
Step 7: Prepare for Serving
Once the potatoes are perfectly tender, carefully remove them from the Instant Pot using tongs and place them on a serving platter or individual plates. If you plan on adding toppings immediately, you can slice them open at this stage. A simple slit down the middle, then gently pressing the ends together to fluff the interior is my favorite way to prepare them for loading up!
Step 8: Add Your Favorite Toppings
This is the fun part! Pile on your chosen toppings. A generous dollop of butter that melts into the steamy potato, a spoonful of cool sour cream, a sprinkle of sharp cheddar cheese, and a scattering of fresh chives – pure heaven! Or go bold with chili and cheese. The possibilities are endless, and the warm, fluffy interior of the potato is the perfect vehicle for all your culinary creations.
Step 9: Serve Immediately
Baked potatoes are best served hot and fresh right out of the Instant Pot, loaded with all your favorite fixings. Enjoy the incredible flavor and comforting warmth!
What to Serve It With
These Instant Pot baked potatoes are so versatile, they can really anchor almost any meal! Here are some of my go-to pairings:
For Breakfast: Yes, you read that right! A baked potato for breakfast can be surprisingly delicious and filling. I love to split one open and top it with a fried egg, a little bit of cheese, and some salsa. It’s way more satisfying than toast sometimes. For a sweeter morning twist, I’ve even tried a small potato topped with a dollop of Greek yogurt, a drizzle of honey, and a sprinkle of cinnamon. It’s surprisingly good and keeps me full until lunch!
For Brunch: Elevate your brunch game with a loaded baked potato station! Think alongside some crispy bacon, scrambled eggs, and maybe a fruit salad. Or, present them a bit more elegantly by serving them with a side of smoked salmon, CREAM CHEESE, and capers. It’s a more gourmet take on a simple potato.
As Dessert: Okay, hear me out! While not a traditional dessert, a smaller Russet potato, baked until tender, can be a delightful base for a sweet treat. Top it with butter, a generous swirl of brown sugar, cinnamon, and maybe even some chopped pecans. It’s a unique, warm, and comforting dessert that’s perfect for a chilly evening. It’s less decadent than cake but still feels like a special indulgence.
For Cozy Snacks: This is perhaps their most natural fit. After a long day, coming home to a perfectly cooked potato, ready to be loaded with your favorite comfort toppings, is pure bliss. I love pairing it with a big bowl of homemade chili or even just a simple side salad for a complete, satisfying meal. It’s also a fantastic side dish for grilled meats or roasted chicken. My family often requests this for “Taco Tuesday” night, and we just load them up with all the taco fixings. It’s a fun, interactive, and delicious way to enjoy a meal together.
Honestly, the best thing to serve them with is whatever you’re craving! They’re a blank slate for deliciousness.
Top Tips for Perfecting Your Instant Pot Baked Potatoes
After making countless batches of these Instant Pot baked potatoes, I’ve picked up a few tricks that I think make a world of difference. These little nuggets of wisdom come from trial and error, and I’m happy to share them with you!
Potato Selection is Key: For that signature fluffy interior, Russet potatoes are truly your best bet. Their high starch content and lower moisture content make them ideal for pressure cooking. Avoid waxy potatoes like red or Yukon Gold for this method; they’ll turn out more dense and less fluffy. And try to pick potatoes that are relatively similar in size; this ensures they all cook through at the same rate. A slightly lumpy potato is perfectly fine; just give it a good scrub!
Don’t Skimp on the Water (But Don’t Overdo It Either!): The 1 cup of water is your steaming engine. Too little, and you won’t build enough pressure. Too much, and you risk waterlogging the potatoes, which we definitely don’t want. The Instant Pot needs that water to create steam and pressure, so don’t be tempted to reduce it further.
Mastering the Cook Time: While 12 minutes on high pressure is my sweet spot for medium Russets, potato sizes vary. If you have extra-large potatoes, add 2-3 minutes. If you have smaller ones, you might get away with 10 minutes. The best test is the squeeze test: after the natural release, they should yield easily to gentle pressure. If they’re still firm, pop them back in for a couple more minutes. It’s better to slightly undercook and add time than to overcook, as they can become a bit mushy if left too long.
The Magic of Natural Release: That 10-minute natural pressure release (NPR) is actually super important. It allows the cooking process to gently wind down, helping the potatoes finish cooking in their own residual steam and preventing them from becoming waterlogged or bursting open unevenly. Don’t skip this step! After the NPR, a quick release ensures all the steam is gone before you open the lid.
Topping Time: For the fluffiest interior, I always recommend slicing the potato open right after you take it out of the Instant Pot and gently fluffing the inside with a fork before adding toppings. This creates little nooks and crannies for butter and toppings to melt into. If you plan on adding toppings that need to melt, like cheese, you can even pop the opened potato back into the (turned off) Instant Pot for a minute or two, or under the broiler for a minute, to help things melt beautifully. Just watch it closely!
Ingredient Swaps for Flavor: While Russets are king, if you absolutely must use another type, know that the texture will be different. For toppings, don’t be afraid to experiment! I’ve made these with everything from leftover pulled pork to sautéed mushrooms and onions. For a dairy-free option, use your favorite plant-based butter and sour cream alternatives. The possibilities are truly endless, so have fun with it!
I’ve learned that the best recipes are the ones you can adapt to your own tastes and what you have on hand, and these Instant Pot baked potatoes are perfect for that. Trust me, once you try this method, you might never go back to the oven!
Storing and Reheating Tips
These Instant Pot baked potatoes are so wonderful because they hold up beautifully, making them perfect for meal prep or for enjoying leftovers. Here’s how I like to store and reheat them:
Room Temperature: If you plan on eating them within a few hours, you can leave them on the counter, but I’d recommend covering them loosely with foil or a clean kitchen towel to keep them warm and prevent them from drying out too much. They’re best enjoyed fresh, so this is usually just a short-term solution.
Refrigerator Storage: Once the potatoes have cooled down completely (this is important to prevent condensation build-up and spoilage), store them in an airtight container or wrap them tightly in plastic wrap or foil. They’ll keep well in the refrigerator for up to 3-4 days. The skins might soften a bit after refrigeration, but the interior will remain wonderfully fluffy.
Freezer Instructions: While I don’t often freeze them whole (as the texture can change slightly), you can definitely freeze them if you have an abundance. Let them cool completely, then wrap each potato tightly in plastic wrap, followed by a layer of aluminum foil, or place them in freezer-safe bags. They can be stored in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.
Glaze Timing Advice: If you’re storing topped potatoes, it’s generally best to add toppings *after* reheating, especially for things like sour cream or fresh chives, which can get watery or wilted. For toppings like cheese or chili, you can add them before reheating if you like, though they might get a bit greasy or dry out more. I usually store the plain baked potatoes and then reheat and top them fresh each time for the best flavor and texture!
Reheating Methods: The easiest way to reheat is back in the Instant Pot on the “Keep Warm” setting for about 15-20 minutes, or by steaming them again. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. The microwave is the fastest option, but can sometimes make the skins a bit chewy. For a crisper skin after reheating, you can pop them under the broiler for a minute or two!
Proper storage and reheating can ensure you enjoy these delicious potatoes even days after making them. It’s all about maintaining that fluffy interior!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite way to make Instant Pot Baked Potatoes! I truly hope this recipe brings as much ease and deliciousness to your kitchen as it has to mine. It’s proof that you don’t need hours of prep or fancy techniques to create a truly satisfying and comforting meal. These potatoes are humble, yes, but they deliver a delightful fluffy interior and tender skin that’s just begging to be loaded up with all your favorite fixings. Whether you’re looking for a quick weeknight dinner, a hearty side dish, or even an adventurous breakfast, this recipe is a winner. I can’t tell you how many times these have saved me on busy evenings, and the smiles they bring to my family’s faces are always worth it. Give them a try, and I promise you won’t be disappointed!
If you love this simple yet impactful recipe, you might also enjoy my other Instant Pot favorites or my guide to building the ultimate loaded baked potato. I’m always looking for new topping ideas, so please, share your favorite combinations in the comments below! And if you make these, I’d love to see how they turned out – tag me on social media or leave a rating. Happy cooking, my friends!
Instant Pot Baked Potatoes
Ingredients
Main Ingredients
- 4 large Russet potatoes
- 1 cup water
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Wash the potatoes thoroughly under cold water and pat them dry.
- Prick each potato several times with a fork.
- Pour 1 cup of water into the Instant Pot and add the salt.4 large Russet potatoes
- Place the potatoes on top of the trivet inside the Instant Pot.4 large Russet potatoes
- Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
- Once the cooking cycle is complete, let the pressure release naturally for 5 minutes, then perform a quick release for any remaining pressure.
- Carefully remove the potatoes from the Instant Pot. Serve hot with your favorite toppings.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
