If you enjoyed how simple it is to cook spaghetti squash in the Instant Pot, you’ll appreciate how quickly and reliably you can make baked potatoes the same way. Pressure cooking gives you evenly cooked, moist potatoes without running the oven for an hour or relying on the uneven results of a microwave. Keeping an Instant Pot on the counter makes it easy to prepare a satisfying potato any night of the week.
We often pick up one or two russet potatoes on grocery runs because they make great single-serving dinners or easy lunches to take to work. Using the Instant Pot yields consistent texture and flavor, and it’s a convenient method when you want dinner on the table fast.
Tips for perfect Instant Pot baked potatoes
Follow these practical tips to get reliable results every time you pressure-cook potatoes.
- Choose potatoes of similar size when cooking more than one. Cooking time depends on size, so matching potatoes helps them finish together.
- For medium russets, plan on about 12 minutes of high-pressure cook time. Increase or decrease by 1–2 minutes for larger or smaller potatoes.
- While some sources state you can cook as many as eight potatoes at once, many home cooks find 2–4 is more practical. More potatoes may require a slight change in cook time.
- Pierce each potato several times with a fork before cooking. This prevents pressure buildup inside the potato and helps heat penetrate evenly.
Place the trivet inside the inner pot and set the potatoes on the trivet rather than directly in the water. Using a trivet keeps the potatoes out of the water and helps them steam evenly. Add one cup of COLD water to the bottom of the pot — cold water ensures the Instant Pot comes to pressure at a predictable rate; warm water can shorten the time it takes to pressurize and change the cooking outcome.
When the cook time is up, use a natural pressure release rather than a quick release. Allowing the pressure to drop gradually helps the potatoes finish cooking gently and prevents the flesh from becoming mealy. After natural release, carefully open the pot and remove the potatoes.
How Instant Pot baked potatoes compare to oven-baked
Potatoes cooked in the Instant Pot develop a smooth, creamy interior that many people prefer to oven baking. The texture is moist and evenly cooked from edge to center. If you expect the crisp, crackling skin that an oven produces, the Instant Pot will surprise you — the skin won’t be as crispy. However, the trade-off is a tender, evenly heated potato that isn’t dried out. For a crisp exterior, you can finish the cooked potato briefly under a broiler, on a hot skillet, or with a quick brush of oil and a few minutes in a very hot oven.
Baked Potatoes in the Instant Pot
5 minutes
22 minutes
27 minutes
Ingredients
- 1–4 Russet potatoes (choose similar sizes for even cooking)
- 1 cup cold water
Instructions
- Place the trivet in the Instant Pot insert.
- Pierce each potato several times with a fork.
- Arrange the potatoes on the trivet and pour 1 cup of cold water into the bottom of the pot.
- Set the pot to high pressure for about 12 minutes for medium potatoes. Adjust by 1–2 minutes for larger or smaller potatoes.
- Allow the pot to naturally release pressure when the cooking time ends.
- Remove the potatoes and serve with your favorite toppings.
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Instant Pot baked potatoes are an easy, reliable weeknight solution that delivers a tender, flavorful result with minimal hands-on time. Whether you’re preparing a single potato for a quick solo meal or a few for family dinner, this method saves energy and produces consistent texture. Experiment with finishing techniques—like a quick broil or a light oil rub to crisp the skin—if you prefer the classic oven-crisp exterior. Otherwise, enjoy the creamy interior straight from the pot with butter, sour cream, chives, or your favorite toppings.