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2 Russet potatoes in an instant pot

Instant Pot Baked Potatoes

Get ready to make the fluffiest and most delicious Instant Pot Baked Potatoes! These spuds are perfectly tender on the inside and a hassle-free cooking method for a family-favorite side dish.

Yield: 2 servings 1x
Prep: 5 minutesCook: 16 minutesTotal: 31 minutes


  • 24 large russet potatoes (810 ounces each)
  • 1 to 1 1/2 cups chicken broth or water

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  1. Lightly prick each potato several times with fork or paring knife. 
  2. 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.
  3. 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.
  4. 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.
© Author: Polly Conner
Cuisine: American Method: Instant Pot