Instant Pot Baked Potatoes

Oh, baked potatoes. You are delicious as a full meal or a side dish.

Close up of instant pot baked potatoes


Instant Pot Baked Potatoes for perfectly fluffy potatoes cooked in a digital pressure cooker. No foil, olive oil or salt needed!

Instant Pot Baked Potato Recipe

Baked potatoes are magical things. Crispy outside with a soft, fluffy inside. If I was only allowed one food for the rest of time, it would be potato.

They are a blank canvas waiting to be painted with a myriad of delicious flavors. Of course, I prefer just a sprinkle of salt and loads of butter cause that is how I roll.

potatoes in an instant pot

Jacket potatoes is another common term for a baked potato, with the skin being the “jacket”. They are typically served “loaded” which means topped with butter, sour cream, bacon and chives.

Scallions are also acceptable. Cheese too.

Potatoes are the BEST!

Potatoes in general are versatile and pair with nearly any entrée and baked potatoes are no exception. But baked potatoes in the oven can take a lot of time and foresight. I have two small kids, so those two commodities aren’t always in my back pocket.

raw potatoes on a cutting board

Luckily, you can now make yourself a nice baked potato in the Instant Pot– or any other electric pressure cooker.

The thing is that some instant pot baked potato recipes take nearly the same amount of time as the oven and then, in my eyes, they are no good. This recipe will take about 30 minutes from start to finish.

PRO TIP: Don’t be afraid to eat potato skins! There are tons of nutrients there!

How to Make Potatoes in the Instant Pot

Just 30 minutes to build pressure, cook and naturally release pressure. Not a super quick baked potato, like making one in the microwave, but also quicker than the oven.

Fork piercing baked potatoes

The one piece of advice I would give to you is that Instant Pot Baked Potatoes do not have the crispiest of skin. If you are okay with a soft skin, then these will do you fine. You can preheat your oven to a high temp and let them finish there, but again, you aren’t really saving any time this way.

You can also make baked potatoes in the Air Fryer!

Still making potatoes in the Instant Pot is still better than the microwave.

loaded baked potato


  • Pierce potatoes several times with a fork so the steam and pressure within the potato can release. Otherwise, they will explode.
  • Don’t let the bottom of the potatoes touch the water below the trivet. This spot will get mushy and gross and the potato won’t be fluffy.
  • Medium potatoes work best. If they are too large, they tend to not cook evenly. A medium potato is about 2-3 inches in diameter and about 5-7 ounces in weight.
  • Use cold water. Hot water will throw off the time it takes to build pressure and thus the total cooking time.
  • Don’t overcrowd the pot. Cooking 4-5 potatoes at one time tends to be best.
Instant Pot Baked Potatoes for Pinterest

What are the best potatoes for baked potatoes?

Russet Potatoes are the best for baking. The skins are thicker and the starchy interior has a sweet flavor and fluffy texture. They are hardy and can hold lots of toppings (or none at all). Russet potatoes are also fairly large, so one can suffice for a whole meal or a solid side dish.

Other types of potatoes can be baked, but they have less starchy flesh or a thinner skin that makes them not as ideal.

What are the best baked potato toppings?

Of course, the usual: butter, shredded cheese, chives or scallions, crumbed bacon and sour cream. But what are some others that are perfect for a baked potato bar?

We’d love to hear about your favorite baked potato toppings- leave them in the comments!

Easy Baked Potatoes in the Instant Pot

Olive oil, salt and pepper on the Skin

Many people do this for making baked potatoes in the oven, but I have never found it necessary for that method or this one. In fact, the salt can burn and it won’t have the same skin crisping and flavoring effect, so I recommend against it.

What happens if I don’t pierce my potatoes?

They will explode. Trust me, I’ve done this before by accident.

More potato recipes:

Here are some fabulous entrees to serve with your instant pot baked potatoes:

two pieces of grilled chicken breast

Best Grilled Chicken Marinade

4.96 from 22 votes
This simple marinade hands down makes the best chicken I have ever had on the grill. And versatile enough to be used on both vegetables and other meats.
See The Recipe!
overhead shot of tray of garlic shrimp kabobs

Garlic Shrimp Kabobs

4.88 from 8 votes
Looking for the perfect summer BBQ Recipe? Garlic Shrimp Kabobs with white cooking wine, garlic and fresh veggies are the perfect choice!
See The Recipe!
Crab Stuffed Beef Tenderloin takes a tenderloin and fills the center with buttered crab and caramelized onions, then baked to perfection with a black pepper bark. #beeftenderloinrecipe

Crab Stuffed Beef Tenderloin

4.50 from 24 votes
Crab Stuffed Beef Tenderloin takes a tenderloin and fills the center with buttered crab and caramelized onions, then baked to perfection with a black pepper bark. 
See The Recipe!

Make sure to learn about how to use an Instant Pot and pressure cooking for high altitudes, in case you need it, of course.

High Altitude Pressure Cooker
loaded baked potato

Instant Pot Baked Potatoes

5 from 7 votes
Instant Pot Baked Potatoes for perfectly fluffy potatoes cooked in a digital pressure cooker. No foil, olive oil or salt needed!
Prep Time: 5 minutes
Cook Time: 12 minutes
Pressure & Pressure Release: 20 minutes
Total Time: 37 minutes
Servings: 4



  • Arrange the trivet in your Instant Pot and pour 1 cup cold water in the bottom.
  • Pierce potatoes 6-8 times with a fork.
  • Place potatoes on top of trivet being mindful to not let the skins touch the water.
  • Lock the lid and seal the valve.
  • Set to manual pressure high for 12 minutes.
  • Allow pressure to naturally release for 10 minutes, then do a quick release.
  • Remove potatoes and dress them with your favorite toppings.
  • If you’ve tried this recipe, come back and let us know how it was!


For large potatoes, cook on manual high pressure for 20 minutes.


Calories: 168 kcal, Carbohydrates: 38 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 11 mg, Potassium: 888 mg, Fiber: 3 g, Sugar: 1 g, Vitamin C: 12 mg, Calcium: 28 mg, Iron: 2 mg
Author: Jessica Formicola
Calories: 168
Course: Side Dish
Cuisine: American
Keyword: baked potatoes in the oven, instant pot baked potatoes
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. 5 stars
    I have to admit that loaded baked potatoes top the list of my favorite foods. I never thought about making them in the Instant Pot! Such a smart idea.

  2. 5 stars
    What a quick and simple way to make baked potatoes. They turn out delicious and are great for a busy weeknight meal.

  3. 5 stars
    What really blew me away was that no olive oil or salt are necessary! So great when you’re in a pinch for ingredients. Thank you!