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Get ready to make the fluffiest and most delicious Instant Pot Baked Potatoes! This hassle-free cooking method results in spuds that are perfectly tender on the inside and done in less time than traditional baked potatoes.
Why You’ll Love Making Baked Potatoes in the Instant Pot
- Time Efficiency: The Instant Pot cooks potatoes much faster than traditional oven baking.
- Consistent Results: The Instant Pot provides even cooking, resulting in consistently tender and fluffy potatoes every time.
- Energy Savings: Unlike ovens, which heat up your kitchen, an Instant Pot uses less energy and generates less heat.
- Hands-Off Cooking: Once you set the Instant Pot, you can walk away and attend to other tasks while it does the work. Unlike Boiled Baby Potatoes Healthy Mashed Potatoes or even Air Fryer Baked Potatoes, you don’t have to do a thing once you’ve pushed that button. The Instant Pot will keep them warm after cooking.
- Russet Potatoes – Russet potatoes have a high starch content and low moisture content. This results in a dry, fluffy texture when cooked. This is why we use them in recipes like our Bacon and Cheddar Twice Baked Potatoes and Baked Potato Bar.
- Chicken Broth – We opt for broth as our liquid of choice because it infuses a little more flavor into the potatoes. You can make Homemade Chicken Broth or use store-bought. Or just use water with a good pinch of salt, instead.
Instant Pot Potato Cooking Chart
Before starting, determine the size of your potato. This recipe was tested and written based on a large potato. Adjust the cook time accordingly.
- Smaller Russet Potatoes (5 oz each) – 12-14 minutes + natural release of pressure
- Medium Russet Potatoes (6-7 oz each) – 14-16 minutes + natural release for 10-15 minutes
- Large Russet Potatoes (8-9 oz each) – 16-18 minutes + natural release for 10-15 minutes
- Extra Large Russet Potatoes (10+ oz each) – 18-20 minutes + natural release for 10-15 minutes
The potato is done when you can pierce it easily with a paring knife or fork when done. If it’s not done after the natural release, then cook at high pressure for another 1 minute, quick release, and check again.
How to Make Baked Potatoes in the Instant Pot
Prepare the Potatoes
Wash and scrub the potatoes to remove any dirt. Pierce the potatoes with a fork or paring knife a few times.
Pressure Cook the Potatoes
Lock and seal the lid. Cook at high pressure for 16-18 minutes, for large potatoes (see cooking chart above for other sizes). After the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes.
Serve and Enjoy!
Serving these on a Baked Potato Bar is my #1 way to eat them. Here are some topping ideas:
More Ways to Cook Potatoes
Potatoes are cheap, filling and well-liked by all ages. Here are a few more ways to cook those spuds.
- Boil: Now this method is best for smaller, more tender varieties. We have a recipe for Boiled Baby Potatoes that is been a long-time favorite on Thriving Home.
- Air Fryer – Probably my favorite way to make Baked Potatoes. See our Air Fryer Baked Potato recipe for instructions.
- Slow Cook: Crock Pot Baked Potatoes are a no brainer when you need a side dish prepped ahead. Or, cook small potatoes in our Slow Cooker Pot Roast.
You can cook multiple potatoes in the Instant Pot as long as they fit comfortably in a single layer at the bottom of the pot. Avoid stacking them to ensure even cooking.
You can check the doneness of the potatoes by using a fork or a knife. They should be easily pierced through, and the interior should be soft and fluffy.
No, you can use water instead of broth. Consider adding a little salt for flavor.
If your potato isn’t done after the natural release, pressure cook the potato for another 1-2 minutes and use a quick release of pressure.
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- 2–4 large russet potatoes (8–10 ounces each)
- 1 to 1 1/2 cups chicken broth or water
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- Lightly prick each potato several times with fork or paring knife.
- Pour 1 cup broth into the 6-quart Instant Pot (or 1 1/2 cups for an 8-quart IP). Place a steamer rack/trivet in the pot. Add the potatoes on top, spacing them out evenly.
- Lock and seal the lid. Cook at high pressure for 16-18 minutes*. After the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes.
- Transfer potatoes to large plate and, using paring knife, cut 2 slits, forming X, in each potato. Press in at ends of potatoes to push flesh up and out. Serve with butter, sour cream, salt, and pepper, if desired.
*16 minutes for an 8 ounce, 17 minutes for a 9 ounce, and 18 minutes for a 10 ounce potato. Pressure cook for an additional minute if it’s not tender enough after the natural release.
- Potato Size Cooking Chart:
- Smaller Russet Potatoes (5 oz each): 12-14 min
- Medium Russet Potatoes (6-7 oz each): 14-16 min
- Large Russet Potatoes (8-9 oz each): 16-18 min
- Extra Large Russet Potatoes (10+ oz each): 18-20 min
- Piercing the potato skins all over with a fork allows steam to escape so your potatoes don’t burst.
- To ensure the potatoes are done on time, use potatoes that are even thickness and size.
- Try our Air Fryer Baked Potatoes or Crock Pot Baked Potatoes recipes instead.
- Find topping and serving ideas in our Baked Potato Bar article.
- Tip: If using water in the bottom, add salt to it for a little added flavor.